The New Best Gumbo

While exceedingly sleepy, I am absolutely drawn to share this newest of my gumbo recipes with you all. Remember, this is only because I love you. ALL of you. Let me apologize in advance, there is every likelihood that I will do any/all of the following in this post: ramble, dillydally, and be all around nonsensical. It's how I am when I'm this sleepy.) And don't blame me. Blame the roofers who, for some INSANE reason, decided to ignore ALL of the weathermen going "There is a 100% chance of rain all night & all of tomorrow!" Apparently they decided to believe the weathermen after it'd be raining for a full 8 hours, at which point it occurred to them that the roof of my building needed to be covered, so I wouldn't have a swimming pool for a home. Even for a barista, 3AM is too early. Ahem. What was I saying? Oh. right. Gumbo.

Delicious *cough*& secretly nutritious*cough* Gumbo

1/4c flour
1/4c evoo & vegan butter mix (I use about 1T Earth Balance & the rest EVOO)
1 Large Onion, roughly diced
1 Yellow Bell Pepper
1 Red Bell Pepper
7 (or so)stalks celery (enough to be equal to the amount of onion)
3 cloves garlic, minced
1 carrot
2 large or 3 med tomatoes, chopped (or 2 cans stewed tomatoes)
1 pkg soy chorizo (non-GMO, again. Trader Joe's has a great version!)
6 cups water
2 vegetarian bouillon cubes (I use Edward & Son's brand "Not Chik'n"
1 tsp Thyme
oregano
dash crushed red pepper
Salt & pepper
2 Cups Basmati Rice, cooked
1 Cup Brown Rice
1 pkg frozen whole okra
1 package organic non-gmo sweet corn

In a large soup pot, heat "butter" and oil until melted & hot, add flour. Cook, stirring often until roux becomes a little darker in color, but before it is burnt! If you burn it... just don't. You'll be sad, the gumbo will be sad & all of the people who eat it will be sad. This is not a "oh it'll be fine. I like a little charcoal flavor" moment. I'm surrounded by people who seem to love the taste of burned food, and no, they don't like this. Moving on...

Once your roux is appropriately and happily browned, add in the onion, peppers, carrots and celery. Cook about 5 minutes, then add the rest of the ingredients except for the rices, okra and corn. Let it simmer for oh, until the house smells so good you're willing to forgo taste-buds for the remainder of the week in order for some sweet delicious instant gratification... in my house it went about 25 minutes. Add in the okra and corn, cook for 5 more minutes and then serve over your rice mix. Don't anticipate leftovers.

Note: If you want to get extra fancy, try some (soy-free! GF!)vegan shrimp from Sophie's Kitchen. One of my favorite vegan alternatives. A quick google search brings up a fellow blogger's review of them, as a matter of fact! I put these things on everything and eat them plain BEFORE I get them on whatever they are planned for... What? I'm impatient, Ok? No one's perfect. I do what I can, but the foods! It just has a power over me that nothing else does! :) It's healthy? I eats it. It's cruelty free? I eats it. It's delicious? I eats it. All of the above? No need for questions. You know where this is going. (and if you don't, you need more sleep than I!)

Speaking of which, I have no idea of the time, and it is finally silent out. Honestly, I'm amazed I made it through without passing out on my keyboard. Sweet dreams, vegan shrimp dreams to all and to all a delicious night... <3