Sous Chef Eric Ceballos
Des Moines Marriott International
Des Moines, Iowa
This Louisiana specialty is usually made with smoked ham and pork sausage, but chef Ceballos creates a plant-based version that swaps in tofu and soy sausage links. The gumbo starts with the classic rich brown roux along with the trio of onion, green pepper and celery. The result: a full-bodied soup that will please vegetarians and meat eaters alike.
1/3 cup soybean oil
1/3 cup all-purpose flour
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
1 tbsp. Cajun seasoning
1 tsp. garlic powder
2 cans (14 oz. each) vegetable broth
1 tbsp. Worcestershire sauce
1/2 tsp. hot pepper sauce
12 oz. extra firm tofu, cubed
6 oz. soy sausage links, sliced
1 cup sliced fresh or frozen okra
2 Roma tomatoes, chopped
Hot cooked rice
- In large, heavy saucepot, heat oil over medium-low heat. Stir in flour over medium-low heat, stirring occasionally, about 35 minutes or until roux turns a dark reddish brown.
- Stir in onion, green pepper and celery; cook 10 minutes. Stir in Cajun seasoning and garlic powder. Add vegetable broth, Worcestershire sauce and hot pepper sauce. Simmer for 30 minutes.
- Stir in tofu, sausage, okra and tomatoes; simmer about 10 minutes longer. To serve, mound portions of rice in individual bowls; ladle soup over rice.
Photo courtesy of The Soyfoods Council