I never measure so everything is approximate, but this is a crowd pleaser and I make it for holidays. My family always asks for this or Beyond Beef Stew. It freezes and travels well too!

Ingredients:    
1 cup of flour    
1 cup of vegetable oil    
1.5-2 cups of frozen okra    
2 vegan sausages (I used Beyond Hot Italian Sausages)    
1 cup of vegan chicken (I used Gardein Ultimate Chick’n Strips)    
1.5 tablespoons of Cajun seasoning    
2 small bouillon cubes    
2 celery sticks    
1 yellow onion    
1 green pepper    
Salt or Soy Sauce    
Vinegar based hot sauce (I used Louisiana’s)

Directions:

\\- Dice onion, celery, and pepper, then put aside.

\\- Air fry (or bake) chicken and sausage. Chop into bite size pieces and set aside.

\\- To make the roux, add oil and flour to a pot and stir over low-medium heat until it reaches a peanut butter color (be careful because it can burn if you’re not paying attention). I use an instant pot and it never burns on the sauté function for me, but try at your own risk. 

\\- Add Cajun seasoning, bouillon (smash or break up with fingers so it’s easier to mix in), and hot sauce and continue to mix until it reaches a chocolatey color (see picture). Some people like it darker, but this is where it always works for me.

\\- Add onion, celery, and pepper to the roux and mix on low heat until they soften. Add a little water if it starts sticking to the pan.

\\- Add about 30 oz of water and bring to a boil.

\\- Add frozen okra to pot.

\\- Once the okra is added and the pot is on a steady boil, turn the burner to medium low. Simmer until the okra and roux thickens the broth.

\\- Add salt or soy sauce to taste

Serve over rice and Boom. Dinner.

Vegan Chicken and Sausage Gumbo