re: Does anyone have a vegetarian gumbo recipe

Why not just use the Gumbo zherbs or whatever it is that Leah Chase came up with?

Wouldn’t be gumbo as most people in gumbo country knows it.
Could maybe call it veganeaux.

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Does anyone have a vegetarian gumbo recipe

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Drink bleach.

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that isn’t awful? I have a vegetarian relative coming into town next week and since it’s gumbo weather, I was mulling over the idea. And no, I don’t mean like gumbo z’herbs; I mean a gumbo with no meat at all, including fish. Guess I could just go the fake meat/sausage route, but I don’t have any experience with that stuff to know what brands or products, if any, are useable for something like this.

I know that the very notion is an abomination and all, but I like to share our state’s food culture with outsiders so I figured it might be fun, if at all possible. TIA, hope I didn’t trigger anyone.

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frick all that noise. Vegetarians should be responsible for their own food. Just because one person doesn't eat meat doesn't mean everyone has to not eat meat. Tell them to take the meat out if they don't like it.

But a gumbo without meat is like lasagna without pasta.

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DecadePlusLurker

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Should've gone for two decades.

No

Some pole smoker posted one on the food board a while back

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vegetarian gumbo

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fake meat/sausage

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You could try this one. Use vegetable stock and omit the other ingredients in bold.

Red Beans and Rice Gumbo

In South Louisiana, we normally think of red beans as a "Monday" dish and always serve them over rice with a link of smoked sausage. This gumbo variation started out as a perfect solution to making use of leftover red beans and rice. Today, its a fall delicacy.

Ingredients
* 1 (16-ounce can) Blue Runner New Orleans Red Beans
* 1 (10-12-ounce) can red kidney
beans in water
* 1 cup cooked long grain rice
* 1/4 cup vegetable oil
* 1/4 cup bacon fat
* 1/2 cup flour
* 1 cup onions, diced
* 1 cup celery, diced
* 1/2 cup bell peppers, diced
* 1/4 cup garlic, minced
* 1 quart chicken stock or water
* 1 pound sugar cured ham, diced
* 1/2 pound smoked sausage, sliced
* 1/2 cup green onions, sliced
* 1/2 cup parsley, chopped
* salt and pepper to taste

Procedure
1. In a 7-quart cast iron pot, heat oil and bacon fat over medium-high heat. Add flour and, using a wire whisk, stir constantly until dark brown roux is achieved. Add onions, celery and bell peppers and saute 3-5 minutes or until vegetables are wilted. Add garlic and saute, stirring occasionally, for an additional 3 minutes. Add chicken stock, blending well into the roux mixture. Add ham and smoked sausage and cook 3-5 minutes. Add Blue Runner beans, blending well into the stock. Bring to a rolling boil, reduce to simmer and cook 45 minutes. Add additional stock or water as necessary to maintain soup-like consistency. Add cooked kidney beans, rice , green onions and parsley. Season to taste using salt and pepper. Return to a low boil and serve immediately.

Servings: 10

Cooking Times
Preparation Time: 1 hour

Author: John Folse