Tig Notaro’s Vegan Gumbo without Shrimp
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Ingredients4 boxes (24 cups) vegetable broth
3 large onions, diced
2 stalks celery, diced
1 green bell pepper, diced
1–2 red bell peppers, diced
6 tablespoons minced garlic
1 can (14–15 oz) chopped tomatoes (or 2 fresh chopped tomatoes)
2–4 bay leaves
2 cups sliced okra (fresh or frozen)
4 ounces vegetable oil (½ cup)
4 ounces all-purpose flour (about ¾ cup)
1 tablespoon Creole seasoning
½ teaspoon cayenne pepper (adjust to taste)
Salt & black pepper to taste
½ teaspoon file powder (optional, for authentic flavor)
Cooked brown rice, for serving
INSTRUCTIONS:
1. Make the Roux (Base Flavor) In a large, heavy-bottomed pot, heat ½ cup vegetable oil over medium heat. Whisk in ¾ cup flour slowly. Stir constantly for about 15–20 minutes, until it turns a deep chocolate brown (but not burnt).
Tip: Stir non-stop for 1 hour.
2. Add the Holy Trinity Add the onions, celery, and bell peppers to the roux. Stir for about 5–7 minutes, until softened and fragrant. Add the garlic and cook another minute.
3. Build the Gumbo Stir in the tomatoes, okra, bay leaves, and Creole seasoning. Gradually pour in the vegetable broth, stirring to combine and break up the roux. Add cayenne pepper, salt, and black pepper to taste. Bring to a boil, then reduce heat to low and simmer for 45–60 minutes, stirring occasionally.
4. Add Plant-Based Proteins (Optional) Add mushrooms, jackfruit, hearts of palm, or vegan sausage during the last 20 minutes of simmering if desired.
5. Finish with File Powder Turn off the heat and stir in ½ teaspoon file powder (optional, for a rich, earthy thickness).
6. Serve Spoon hot gumbo over a bed of brown rice. Garnish with fresh herbs or a sprinkle more Creole seasoning if desired.
Michele’s Kitchen Notes
🍛 Tips
For thicker gumbo: Simmer uncovered for the last 15 minutes.
For more spice: Add extra cayenne or a few dashes of hot sauce.
Make ahead: Tastes even better the next day!
