Tofurky® Gumbo

By Jasmine Buliga, Massachusetts - runnerup in Tofurky® Leftover Contest

• 3 TBS olive oil
• 2 T Tofurky® Kielbasa sausages, cut into bit size pieces
• ¼ C flour
• 1 med. Onion, chopped
• ½ TBS minced garlic
• 2 large stalks celery, chopped
• ½ C diced green bell pepper
• ½ C diced red bell pepper
• 1 tsp sea or kosher salt
• ½ tsp ground black pepper
• ¼ tsp cayenne pepper
• ¼ tsp dried thyme
• 2 C vegetable broth
• 1 dried bay leaf
• 1 (14 ozs.) can diced tomatoes, with juice
• 1 C frozen, sliced okra
• 1 or 2 cups Tofurky® Roast, cut into bite size cubes
• 4 C cooked brown rice
• Chopped scallions to garnish
• Favorite hot sauce

In a large sauce pan or Dutch oven, heat oil on medium-high and saute sausages for 3-5 minutes. Remove sausages from pan and set aside.

Reduce heat to medium-low and stir in the flour. Cook for 15 minutes, stirring constantly until the roux develops a rich golden-brown color.

Add the onions, garlic, celery, green and red bell peppers to the pan. Season with salt, black pepper, cayenne pepper, thyme and continue to cook for about 10 minutes.

Slowly pour in broth, stirring well, and then add the bay leaf, tomatoes, with juice, okra, sausages and Tofurky®. Bring to a boil, stirring frequently and then reduce heat to simmer for 15 minutes.

Remove the bay leaf and discard. Ladle the gumbo into bowls and top each serving with (hot) cooked brown rice. Garnish each serving with chopped scallions. Serve with favorite hot sauce if desired.