Enjoy flavorful vegetarian collard greens without sacrificing the familiar taste and flavor of soul food.
Indulge your taste buds with this sensational Seafoodless Gumbo recipe that captures all the rich flavors of traditional gumbo without the need for shellfish. Whether you’re a vegetarian, allergic to shellfish, this hearty gumbo is a perfect solution. Get ready to embark on a culinary journey that combines aromatic spices, wholesome vegetables, and a robust roux, creating a dish that’s as satisfying as it is delicious.Jump to Recipe
I was not going to share this dish. I love my New Orleans people but they are protective (rightfully so!) around dishes such as gumbo. And I get it. I love New Orleans food- but I am allergic to shellfish. I however did not want to sacrifice my love of gumbo over my (late in life!) shellfish allergy.
I have been playing with this recipe for a while and finally perfected it well enough to share.
Gumbo is so perfect to make when the season is cozy. This is also an excellent dish for a party (it goes a long way).
I wanted to add a few tips that have worked for me.
- Your roux is very important to the gumbo. Do not RUSH that process.
- I am not very brand specific but I do feel that the amyLu chicken sausage has the best flavor.
- Gumbo tastes better if made the day before.
- It’s ok to purchase diced vegetables or the trinity precut (or frozen). Shout out to the judgy boomers! lol
- The roux can be made in advance.
- If you are making for a crowd- ask if they are okra “people.” When I am making for a crowd if one person does not like okra I do not add it. It does not do much for the flavor it can shift the texture.
Thank you to everyone who encouraged me to share this recipe. This was definitely not my intention to share it publicly. The response when I posted it on my facebook was so well received I indulged and wrote up this recipe. It was incredibly well received at my holiday party. And I am hoping this can serve as a great conversation starter.
- Heavy Bottom Pot or Cast Iron Pot
- 1 Whisk
- 1 wooden spoon or spatula
- 1 sharp knife
- 1 parring knife
- measuring cup
- baking sheet
- cooling rack
Base of the Gumbo (saute meat)
- 2 lbs chicken breasts or boneless skinless chicken thighs chicken thighs are "fattier" and add extra umph
- 1 pack amyLu chicken andouille sausage *I am usually not brand specific but this brand of andouille sausage is very flavorful
- 2 tbsp Lawry's seasoning and black pepper
- 2 tbsp olive oil
- 1 cup all purpose flour divided into 1/4 cups the purpose of dividing it is to add it slowly while making the roux
- 1/2 cup olive oil there are other recipes that call for vegetable oil; i used olive oil out of a need and i liked the results
- 1/2 cup butter
- 1/4 cup peanut oil there are other recipes that do not call for peanut oil or other oils. this was added out of necessity and I liked the results
- 1 cup diced green peppers
- 1/2 cup diced yellow onion
- 1/2 cup diced celery
- 1/4 tsp garlic paste
- 2 tbsp Cajun/creole seasonings
- 12 oz fire roasted diced tomatoes optional
- 8 oz diced okra optional; can be frozen
- 4 cups chicken broth
- 4 cups water
- 1 bouillon cube
Mise En Place
- Lightly season and dice chicken using the sharp knife. Set aside in a separate bowl.
- Dice the chicken sausage and set aside in a separate bowl.
- Dice the onion and set aside in a separate bowl.
- Dice the green pepper and set aside in a separate bowl.
- Dice the celery and set aside in a separate bowl.
Saute the meat
- Add 2 tbsp of olive oil to the heavy bottom pot. Turn the stovetop on medium heat.
- Add chicken to the pot and cook until done thoroughly. You will need to flip the meat periodically so it is evenly cooked on both sides. It is ok if there are bits of the chicken left in the pot. That's the seasoning.
- Take the cooked chicken and set aside to drain.
- Add the chicken sausage to the pot. You should not have to add more oil. Saute until cooked thoroughly. Should take approximately 5-7 min.
- Take the chicken sausage out of the pot and set aside. There may be bits of the chicken sausage in the pot. That's ok that's the flavor!
Making the Roux
- The pot should be on low/medium heat.
- Add 1/4 cup of flour and stir/whisk in the heavy bottom pot. The bits of seasoning from sautéing the chicken and sausage will be in the bottom.
- Add 1/2 cup of olive oil
- Stir slowly with whisk. There should be no clumps and the consistency should be thinning out to fully incorporated and thinned.
- Add the other 1/4 cup of flour
- Then add 1/2 cup of butter and stir until it melts.
- Continue to stir the flour. The color and consistency should be changing to a peanut butter color.
- Once the flour is to the desired level of thickness you can add the last cup of 1/4 of flour and add 1/4 cup of peanut oil ***If too thin add more flour. If too light turn up the heat***
- Continue to stir slowly scrapping the bottom of the pot until it reaches the chocolate color.
Making the Gumbo
- Add the diced onions and celery to the roux. Stir in and incorporate. It will feel "thick" don't worry you will thin it out. Using a wooden spoon makes sure it is fully incorporated. It should be thick as the acidity from the onion will change the texture.
- Add garlic paste.
- Then add the diced green peppers.
- Add 4 cups of chicken broth. Stir until fully incorporated and bring to a boil.
- Add fire roasted tomatoes (optional)
- Now add 4 cups of water and one bouillon cube. Consistency will “thin” out.
- Before adding the chicken to the gumbo, shred the pieces apart. Since it's cool it will be easier to pull apart. Add the chicken stir until fully incorporated
- Add chicken sausage stir until fully incorporate
- Check the taste if it’s not to your desired seasoning adjust. Do not adjust the seasoning until you add the chicken sausage as it is very flavorful and spicy.
- Add Cajun and Creole seasonings to taste. (ie Slap Ya Mamma)
- Add 2 bay leaves and cover to simmer for approximately 30-40 min
- If adding traditional seafood add at this time (optional)
- Cover the pot and allow to boil for 40min.
- If not adding seafood add the okra at the end and allow to come back to a boil for 20-30 min.
- Take out the bay leaves
- Enjoy with rice.
- Gumbo is a recipe of patience.
- Watch the pot when you’re making roux. It can easily get too hot and burn. Keep the heat to medium/ low. Pay attention to what you’re doing. Making a good roux takes approximately 45-50min.
- Do not add the okra until the end if you add it too early it will be mushy
- The brand of the andouille sausage is important to the flavor. It has a lot of flavor so do not add flavors until you’ve added the chicken sausage and allow the flavors to affect the pot.
- Gumbo tastes better the next day so make the day before.
- Fire roasted tomatoes are optional but have acidity so they will affect the color and consistency of the gumbo slightly.