Gumbo

I saw jambalaya on another blog this week, in celebration of Mardi Gras.  Here in VT we aren't exactly dancing half naked and masked through the streets...we're getting our taps in, putting up new stack in the sugarhouse, and celebrating the mud that the sunshine is causing.  But I used to make a mean gumbo back in the day, with pheasant or duck.  I wasn't sure I could pull off a vegan version and still have all the toothsome, multilayered integrity.  But the omni husband says "it's very very good!" and went back for seconds.  It looks like gumbo, smells like gumbo, and tastes like gumbo.  Mission accomplished.

1/3 cup grapeseed oil
1/3 cup AP flour
4 links Field Roast Italian sausage, diced
2 large onions, chopped
2 large orange bell peppers (or whatever color you like), chopped
1-1/2 cups chopped celery
2 Tbsp fresh parsley
3 cloves garlic, minced
1 large can diced tomatoes
2 bay leaves
2 Tbsp Bragg liquid aminos
1-1/2 tsp black pepper
1 tsp salt
1 tsp thyme
1/4 tsp chili pepper
1 qt mushroom broth
1 qt water

In a soup pot add flour to oil and cook, whisking occasionally, for about 10 minutes until dark brown.

Add sausage, parsley, onions, celery, peppers, & garlic.  Cook 10 minutes. 

Add the next nine ingredients and mix well. 

Boil, reduce heat, and simmer for 1 hour. 

Toward the end of the hour mix about 1/3 cup of flour and some water together (add enough water just so that it's not lumpy), and whisk it into the gumbo to thicken it up a bit.

Remove bay laves, and serve over rice (or cheezy grits).

Wherever you are, and however you're celebrating, have a safe and happy Mardis Gras.