Louisiana girl, here. Bringing you a vegan gumbo that is SO good. This is, I guess, the meat-free version of chicken and sausage gumbo with jackfruit and veggie sausage. Smoky, hearty, and satisfying!
Good roux (the flour and oil base of your gumbo) takes commitment and time. You'll stir it over medium to medium-high heat for 30-45 minutes until it turns a caramel color. Keep the kitchen vent on, by the way. We have some sensitive smoke detectors in our apartment, and they did not like the roux making.
Once the roux hits that perfect color, you're adding the other ingredients a few at a time (listed in detail below.) And finally, after adding the stock, the gumbo needs to simmer for awhile. Let the flavors marry and it will taste 100% better.
If this is your first time making a roux and you have any questions, drop a comment below! I'm not an expert but have made and enjoyed my fair share of gumbo. Enjoy! xo
