Dan has been making and perfecting his World Famous Gumbo recipe for years now. I don’t even remember when he first started to love Gumbo, but I do know that once he set his mind to it, he created the most amazing Gumbo ever. Dan’s World Famous Gumbo may have been because we honeymooned in New Orleans that he got his first taste of gumbo.
One thing I can tell you about his gumbo is that years ago he realized he could make it vegetarian so that I could enjoy it as well. So now he makes the base vegetarian and he might add in the chicken and Andouille later. Or, we may just serve it as a vegetarian main dish, and let any guests add in their own meaty (or non-meaty) ingredients.
Last time he made his Gumbo was at our New Year’s eve party. He Brined and Roasted Chicken, which we put in a separate chafing dish so that people could add the chicken to their gumbo, or they could eat the chicken plain. We made smoky shrimp, and again placed them in a chafing dish. The sausage was also placed in a separate dish. I’ll post the recipes and methods for the chicken and the shrimp separately.
One thing I really like about this vegetarian method is that you can add in your favorite sausage. I like the vegetarian tofurkey Kielbasa ones. And, I try to get pork Andouille sausage for Dan and the meat eaters in the house. Sometimes I have a hard time finding the pork ones, in which case I’ll get chicken Andouille, but it isn’t quite as good as the pork one (from what I hear), but will do in a pinch. This way everyone is happy!
Here’s what we serve for the mix-ins (again, I’ll post the chicken and shrimp soon):
- 1 package (12 oz.) Andouille sausage, sliced thin (1/4 inch)
- 1 package veggie links, Tofurkey Kielbasa is my favorite
- 1.5 – 2 pounds of chicken bone-in thighs, cooked and shredded
- 2 – 2.5 lbs boneless skinless breasts chicken, cooked and shredded
- 2 pounds of jumbo shrimp
Dan’s World Famous Gumbo Recipe
Dan's World Famous Gumbo
Ingredients
- 2 ½ quarts vegetable broth or 2 ½ quarts water and 5 tablespoons Better than Bouillion paste
- 1 tablespoon Cajun Creole, or Gumbo Seasoning
- ½ teaspoon coarse cracked black pepper
- ½ teaspoon crushed red pepper
- ½ teaspoon chili powder
- ½ teaspoon ground thyme
- 3 large cloves garlic pressed
- 1 bay leaf
- 1 cups 2 sticks unsalted butter
- 2 cups all-purpose flour
- 2 large yellow onions diced
- 3 red bell peppers diced
- 2 green bell peppers diced
- 4 stalks celery
- ¼ cup uncooked rice optional
Instructions
- Place the broth in a pot and bring to a simmer. Add all the spices (Creole seasoning, black pepper, crushed red pepper, chili powder, thyme, chopped garlic, and bay leaf), and simmer for 10-15 minutes. Reduce heat to low to keep it hot until you are ready to use it.
- While the broth is heating up, make the roux. Melt the butter in an 8 qt. stockpot on medium heat. Whisk in the flour a little at a time making sure to keep the mixture smooth. Continue stirring and heating until the mixture is foamy at the edges and then reduce heat to the lowest possible setting. Continue cooking the roux, stirring every couple of minutes until dark mahogany, about 1 hour.
- Add the broth mix to the roux in small amounts, stirring constantly to keep it smooth. Bring to a boil and then reduce to a simmer.
- Caramelize onions in a large stockpot. Once browned, add the peppers & celery and continue cooking until soft. Add the cooked veggies to the roux / broth mix.
- Add uncooked rice to the pot (optional). Bring the gumbo to a boil, lower heat, and simmer. Cook, skimming fat as necessary, an additional 45 minutes.
- Taste for salt and pepper. The vegetarian gumbo is ready at this point. You may add the Andouille sausage, chicken, and/or shrimp at this point, or leave them on the side for each person to add in if they wish.
Recipe Notes
We serve the “meat” on the side to use as mix-ins
1 package (12 oz.) Andouille sausage, sliced thin (1/4 inch)
1 package veggie links, Tofurkey Kielbasa is my favorite
1.5-2 pounds of chicken bone-in thighs, cooked and shredded
2-2.5 lbs boneless skinless breasts chicken, cooked and shredded
2 pounds of jumbo shrimp
Janette (@culinaryginger) says
This looks delicious, well done Dan! I love that you have a vegetarian version.
Kathrina (Eclectic Yellow House) says
I looooove gumbo! It’s comfort food in our house for sure. I like the idea of putting the meat on the side so everyone can add (or omit) the things they want and everyone has their perfect bowl of gumbo! Thanks for sharing!
unicornsinthekitchen says
I love this. Makes me want to make a big batch and enjoy it in a cold evening!
Jenn says
Great idea about making a vegetarian base and then adding to it. I often struggle with what to make when I have vegetarians and meat-lovers over at the same time. This could totally be an option.
Debi says
Jenn, we do that kind of thing all the time around here because Dan eats meat and I don’t. Tacos are another great option when it comes to pleasing everyone. We often make Carne Asada or mushroom asada and then everyone can add their own fillings. The Asada recipe is here: https://lifecurrentsblog.com/carne-asada-marinade/ Thanks for the comment! 🙂
TreatYourselfSweeter (@TreatUSweeter) says
I’ve never had Gumbo before but it looks like something I’d love. Definitely adding to my must try list!!
Lisa H. |Lisa's Lemony Kitchen says
I love that you have the vegetarian base, perfect for my meatless day meal 😀
Erica (@Erica's Recipes) says
This looks sooooo goood. Lov e that you have it as a base, and people can change it up however they want Tell Dan he rocks!
Debi says
Erica, thanks! I’ll do that!
peter @feedyoursoultoo says
Debi, you developed such a good dark roux for this gumbo (I mean Dan did)
dcclark13 says
As I am reading the description and recipe your hubby’s love of gumbo is shining thru and your pictures make my mouth water!!! I would love a bowl, on the list of recipes to make!!!
April J Harris (@apriljharris) says
It’s so lovely to see a vegetarian version of this classic dish! I am looking forward to giving Dan’s recipe a try!
justine @ Full Belly Sisters says
I love that we’re getting a piece of your hubby on the blog! His gumbo look wonderful, so rich and hearty—and that fact that you can easily adapt it for everyone in your crowd makes it that much better!
Louisa [Living Lou] says
Looks delicious! I’ve never had a traditional gumbo before but it’s on my list to try, this recipe sounds great especially for the vegetarian option.
Florian @Contentednesscooking says
Looks fantastic! Such an amazing comfort mea!
Whisk It Real Gud says
This looks great. Sometimes I don’t have to have meat in every meal so the vegetarian option would be perfect.
Jenn says
I LOVE gumbo!! The deep rich flavors and spice. And I LOVE that you made serve the meat on the side and made this a vegetarian dish!!
Jillian @ Food, Folks and Fun says
I love gumbo, your recipe looks incredible!
Nicole Neverman says
This gumbo both looks and sounds absolutely amazing!!! I adore the flavors and ingredients in the base and I love how versatile it is to just throw in whatever else you’d like 🙂 This is just wonderful!!
strawmarysmith says
You’re right – gumbo is so versatile! I love how you can add so many different goodies in it. This one looks amazing! Thanks for sharing 🙂
immaculatebites says
Gumbo is one of my favorite Southern food, always remind me of my summer vacation there. This one looks creamy and simply delicious ! YUM!
Kaitie Creator of Fuchisa Freezer says
This looks amazing! I just got back from New Orleans about two weeks ago (I live in Canada) and am still craving the food… it think this will have to make an appearance on our table soon!!
Angela says
Hearty and so flavorful! I love this recipe!!!
pattyanderson54 says
What a great idea to have the ingredients for seafood or meat separate!
Platter Talk says
This gumbo looks AMAZING and coming from a guy named Dan, it has to be wonderful! Love the photos as well, they make me want to jump in and bath in this stuff (please don’t judge me.) Great job!!!
Kavey says
I’ve never made a gumbo and I’m not sure I’ve even tasted one. To add to the list!
Lisa says
We honeymooned in New Orleans as well, 42 years ago! We have been back many times since then. You just can’t beat the food or music!