1 cup all-purpose flour
1 pound soya vegan chicken chunks, sliced
1 pound spicy vegan sausage, sliced
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
2 cups fresh or frozen(thawed) okra, cut
1 cup fresh corn cut off the cob
3 medium size tomatoes chopped or 1 (14.5 ounce) can stewed tomatoes
2 cloves garlic, minced
3 quarts water
2 cubes chicken-less bouillon
1 pinch salt to taste
2 tablespoons hot pepper sauce or to taste
½ teaspoon Old bay seasoning or to taste
3 bay leaves
1 (8 ounce) can tomato sauce
2 tablespoons vegan Worcestershire sauce
3 teaspoons gumbo file powder or to taste
-In a Medium size nonstick skillet pour the flour in (dry) and spread it around on medium heat; stirring every few minute until all the flour is a light to medium golden brown with a nutty smell. * If you burn it-just start over. Take off the stove and set aside.
-In a large nonstick pot on Medium high heat, saute chicken and sausage until some browning occurs on both sides; add the chopped onions and peppers and saute until translucent.
-Stir the okra, corn, tomatoes and garlic in to the large pot along with all the other ingredients listed. Cover with a lid until the Gumbo comes to a medium boil.
-Take the top off and add the toasted flour a couple tablespoons at a time while constantly stirring to the desired thickness. (you may not use all of the flour)
Simmer on medium low for 15 minutes stirring every 5 minutes.
Serve with a rice and Enjoy!