I am blessed with a Cajun spouse from Port Arthur who makes a world-class traditional gumbo in a large stock pot. I’ve seen her remake the roux three or four times until it was perfect. Served over rice with a dash of Tabasco, there are darn few earthly pleasures that can compete.
Our daughter has learned the drill and most of the spicing nuances: she also made a worthy product until turning vegan this year.
Last night was her first attempt at a vegan gumbo: I was of course suspicious but the wonderful aroma pulled me in the kitchen. She had substituted cauliflower and mushrooms for the usual andouille sausage, added back the missing garlic-paprika-sage-thyme-bayleaf andouille spices, finally dialing up to fusion-power intensity with home grown cayenne and habanero peppers.
It was a memorable dining experience, but you wanted to be careful afterwards about not touching your eyes.
p.s. I’m also no fan of slimy okra, but you can slice the okra and saute it crisp in olive oil or *GASP* meat fat, then simmer it in the gumbo for just a few minutes.
Your daughter’s gumbo sounds wonderful.
Will copy it down—I hadn’t considered cauliflower and mushrooms!
Please thank her for me!
I do collect meatless recipes; in the event of a societal collapse, meat may not always be available, and hunting not always possible.
Thanks again!