top of page

Vegan Chicken & Sausage Gumbo

Updated: Dec 10, 2020


  • 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!

47 views0 comments

Recent Posts

See All


bottom of page