Chick’n & Sausage Gumbo

This recipe was developed by Chef Daniel Johnson at Washington State University during one of our product trainings.

Click here to view and print a PDF version of this recipe.

Servings: 5
Serving size: 6 ounces

Ingredients

1 Tablespoon Olive oil
¼ Cup Celery, small dice
¼ Cup Onion, small dice
¼ Cup Red bell pepper, small dice
½ Cup Okra, IQF
1 Teaspoon Creole seasoning blend
½ Pound Tofurky chick’n
1 Tofurky sausage, sliced
2 Tablespoons Flour
¼ Teaspoon Salt
1/8 Teaspoon Cayenne pepper
3 Cups Vegetable stock
¼ Teaspoon Parsley

Preparation

1. Sauté the celery, onion and red bell pepper with the olive oil. Once they are sweated, add sausage.
2. After the sausage has a little color, add the flour to make a dark colored rue. It should be the color of chocolate. This should take about 15 minutes.
3. Add chick’n and then add the vegetable stock. Add the rest of seasonings and simmer for 1 hour.
4. Serve over rice and garnish with parsley.