Why, pray tell, have I not considered this recipe before?
I’ve made it perfectly clear how happy I am to have so many vegan seafood choices at my disposal in this day and age. And I’ve also been quite candid regarding my deep love for Cajun and Creole cuisine. The two together? Magical!
Yes, friends, let’s cut to the chase here: This was magical.
You all have seen my interpretation of gumbo, in various manifestations (generally chik’n or veggie), plenty of times before. But tonight marked the debut of the “seafood” version – and happily so! Before I’d even begun to cook, LeeLee was circling round in a victory lap, celebrating the advent of a new seafoody recipe. I can’t say I blame him!
After everything had cooked for half an hour or so and the accompanying rice was ready, we sat down to eat. Needless to say, we both loved it. The pre-cooked shrimp held up perfectly, and the Cajun seasoning gave the gumbo a wonderful kick. The okra was crisp-tender, just the way I like it, and the mixed veggies filled out the dish beautifully. Two helpings later, we were quite full – and over the moon that we have plenty left for tomorrow’s lunch! And, probably, Friday’s lunch (given that Thursday is Thanksgiving). I’ll take it!
VEGAN “SHRIMP” GUMBO
Serves 4 or more
What you’ll need:
1 package vegan shrimp (we used Sophie’s Kitchen today)
1 large bag frozen cut okra
1 bag frozen mixed vegetables
1 large can diced tomatoes
2 tsp. Cajun seasoning, or to taste (we always add more)
1 tsp. onion powder
1 carton vegetable broth
First, bake your shrimp according to the package instructions. When they’ve cooked through, place them in a large stockpot and then add the rest of the ingredients. Set the heat to High until the broth is bubbling at a good quality boil, then turn the heat to Medium-Low and cook for about 25 minutes.
Soon, the vegetables will soften and the flavors will mingle just beautifully! Take the pot off the heat. Serve the gumbo over rice, and enjoy!
:)