1. Make the roux:
Place a large pot on the stove over medium heat. Add the oil. Once the oil is hot, sprinkle in the flour while stirring continuously with a wooden spoon or whisk. Cook the mixture for several minutes until it turns golden brown and develops a slightly nutty aroma.
2. Sauté the vegetables:
Add the diced onion, garlic, celery and bell pepper together with a pinch of sea salt. Cook while stirring for about 2–3 minutes, until the vegetables begin to soften.
3. Simmer the gumbo:
Add the diced tomatoes, vegetable broth and the bay leaf. Stir well and reduce the heat to medium-low. Let the gumbo simmer uncovered for about 25–30 minutes, allowing it to thicken slightly and develop flavor.
4. Add sausage and spices:
Slice the vegan Louisiana Bayou Bangers into 1.5 cm pieces and add them to the gumbo. Stir in the sage, smoked paprika, thyme, rosemary, fennel seeds and black pepper. Let everything cook for another 8 minutes so the flavors can blend.
5. Serve:
Serve the hot gumbo in bowls with rice prepared according to the package instructions and garnish with freshly chopped parsley.
Nutrition Facts (approx. per serving)
- Calories: approx. 520 kcal
- Protein: 18 g
- Carbohydrates: 64 g
- Fat: 21 g
- Fiber: 11 g
