Vegan Creole Gumbo Recipe from Chef Charity Morgan

Grandmother Duplechans Creole Gumbo

For 6 persons


  • 1 cup vegetable oil (plus 1 tablespoon if using vegetable shrimp)
  • ¾ cup all-purpose flour
  • 1 large yellow onion, diced
  • 1 large green bell pepper, seeded, seeded and diced
  • 4 large stalks of celery, diced
  • 6 garlic cloves, chopped
  • 8 cups Chik’n broth or any vegetable broth
  • 3 bay leaves
  • 1 tablespoon Creole-Cajun Seasoning (page 85), or to taste
  • 2 teaspoons of dried thyme
  • 2 teaspoons fine Himalayan pink salt, or to taste
  • ¼ teaspoon ground cayenne pepper
  • ¼ teaspoon ground white pepper
  • 3 pounds of fresh or frozen okra, trimmed and cut into ¼ to ½ inch pieces
  • 1 pkg. (14 ounces) plant-based andouille or plant-based smoked sausage, sliced
  • 1 package (9 or 10 ounces) vegetable shrimp (optional)
  • Ground black pepper (optional)
  • 1 tablespoon spun okra, or to taste
  • ¼ cup chopped green onions (green and white parts), plus more (optional) for garnish
  • Hot cooked white long grain rice, for serving
  • Chopped fresh flat-leaf parsley, for garnish

1. Heat a large saucepan or Dutch oven over high heat. When hot, add ¾ cup of oil. Stir in the flour. When the mixture begins to simmer, lower the heat to minimum. Cook gently and slowly, stirring at least every 60 seconds (I alternate between one and a silicone spatula), until the roux turns blond, then light brown, and finally turns a deep, rich chocolate color and a nutty and buttery smell. (This can take up to 1 hour; be patient, your okra is as good as your roux.) It should be thick enough to cover the back of a spoon, but also silky.

2. When the roux is chocolate colored, increase the heat to medium-high and immediately add the onion, bell pepper and celery. Cook, stirring constantly, until slightly softened, 6 to 8 minutes. Add garlic and sauté until fragrant, 30 to 60 seconds. Slowly pour in half of the broth, whisking vigorously, then add the rest of the broth, continuing to whisk until smooth. Add the bay leaves, Creole-Cajun Seasoning, thyme, salt, cayenne pepper and white pepper. Bring to a boil, reduce heat to medium-low and simmer, uncovered, for 30 minutes.

3. Meanwhile, heat a very large cast iron skillet over high heat. Add 3 tablespoons of oil. Once the oil is hot and shimmering, add the okra. Brown the okra for 10 to 12 minutes, stirring about every 2 minutes, until the edges are golden and most of the liquid has been released and evaporated. (This helps keep it from getting slimy.) Transfer the okra to a baking sheet and set aside.

4. Add the remaining tablespoon of oil to the pan. Add the sausage and cook until lightly browned, 3 to 4 minutes. Add the sausage to the okra. Stir from below to avoid sticking. If using shrimp, add 1 tablespoon of oil to the hot pan and cook the shrimp until seared, about 3 minutes. Remove from fire. Put aside.

5. Once the okra has simmered for 30 minutes and has been thickened by the roux, add the cooked okra and simmer an additional 10 to 15 minutes, stirring frequently to make sure nothing is sticking to the bottom of the pan and burns. During the last 5 minutes of simmering, add the shrimp (if using). Continue to cook just to reheat. Taste, add black pepper (if used) and adjust the seasoning, if necessary.

6. Turn off the heat and stir in the spun okra and green onions. Discard bay leaves before serving. Pour over rice and garnish with parsley and / or green onions (if using). Gumbo will keep in the refrigerator for up to 5 days or can be frozen in an airtight container for up to 3 months.

advice: The roux should never be rushed, so be sure to cook gently and slowly and stir often – if you do burn it, throw it away and start over.

Chik’n broth

Makes 10 cups


  • 2 large yellow onions, cut into wedges
  • 8 celery stalks (including the leaves), roughly chopped
  • 6 carrots, washed and roughly chopped
  • 10 garlic cloves, crushed
  • 1 bunch of flat or curly parsley
  • 6 sprigs of fresh thyme
  • 4 bay leaves
  • Fresh turmeric root in 2 inch pieces, washed or
  • 1 teaspoon ground
  • 3 tablespoons of nutritional yeast
  • 2 tablespoons of fine rose
  • Himalayan salt, or to taste
  • 2 teaspoons of whole black peppercorns
  • ¼ teaspoon ground cayenne pepper
  • 16 cups of water
  • ¼ cup chopped fresh or freeze-dried chives (optional)

1. In a very large pot or Dutch oven, combine the onions, celery, carrots, garlic, parsley, thyme, bay leaves, turmeric, nutritional yeast, salt, peppercorns. , cayenne pepper and water. Bring to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, for 45 to 60 minutes for a deep, concentrated vegetable flavor.

2. Allow the broth to cool slightly, then strain it through a fine mesh strainer into a large bowl. Discard the solids.

3. Stir in the chives (if using). Use immediately or cool completely and store. You can divide between freezer-safe containers, such as deli containers, reusable plastic bags or ice cube trays, and freeze for up to 6 months or refrigerate in an airtight container for up to 1 week.

advice: This broth is amazing during cold and flu season; for extra magic that boosts the immune system, add a 2 inch piece of peeled ginger and an extra pinch of cayenne pepper to the finished broth and simmer for 10 minutes. Sip hot.

Cajun Creole Seasoning

Makes about ¾ cup


  • 6 tablespoons of sweet paprika
  • 2 tablespoons of onion powder
  • 2 tablespoons of garlic powder
  • 1 tablespoon of dried thyme
  • 1 tablespoon of fine rose
  • Himalayan salt, or to taste
  • 2 teaspoons of ground black pepper
  • 2 teaspoons of ground white pepper
  • 1½ teaspoons of dried oregano
  • 1½ teaspoons of ground cayenne pepper (use ¾ teaspoon if you don’t like heat)
  • 1 teaspoon of smoked paprika (optional)

In a small bowl, combine the sweet paprika, onion powder, garlic powder, thyme, salt, black pepper, white pepper, oregano, cayenne pepper and smoked paprika (the optionally). Use immediately or store in an airtight container in a cool, dry place for up to 6 months. Stir or shake before use.

advice: Save old condiment jars or other small glass jars to store your homemade spice blends.

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