Submitted by:
Lisa Lines
Category:
Dinner
Country of Origin:
United States
Cook time:
1 hour
Serves:
Ingredients:
2 tablespoons vegetable oil
1 red bell pepper, diced
1 green bell pepper, diced
1 onion, diced
2 cloves garlic, minced
1 package veggie sausage, cut into rounds (such as Field Roast's Apple Sage Sausage)
1/3 cup flour
1/3 cup butter
3 cups veggie broth (such as Better than Bouillon)
1 teaspoon Cajun seasoning (or to taste)
1 teaspoon Old Bay (or to taste)
1 28-ounce can fire-roasted crushed tomatoes (fresh or home-canned also work)
1 cup okra, sliced
2 bay leaves
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
4 cups cooked rice
Steps:
1. Heat a large sauté pan, add oil.
2. Add peppers, onion, celery, garlic, and sausage.
3. Sauté on medium high heat for 3 to 5 minutes or until vegetables become soft.
4. Remove vegetables and sausage. Set aside.
5. Immediately add butter to pan and stir, scraping up any cooked bits from the bottom of the pan.
6. When butter is melted, add flour.
7. Cook on medium heat for 5 minutes, stirring constantly until dark brown, until it forms a roux. Turn heat off.
8. Add cooked vegetables and sausage, veggie broth, seasoning, fire roasted tomatoes, okra, bay leaves, salt, and pepper.
9. Simmer, covered, for 20 minutes, stirring often.
10. Remove bay leaves.
11. Serve with rice.
What makes this recipe special?
Vegetarian version of a traditional Louisiana dish that is even better with fresh veggies from the garden! Great with a side of cornbread.