Roasted Brussels Sprouts Gumbo

Posted by

This morning I woke up singing… it went like this,

Sky is the limit and you know that you keep on
Just keep on pressin on
Sky is the limit and you know that you can have
what you want, be what you want, have what you want, be what you want

For the 90s R & B lovers you’ll recognize this song (if you do, leave a comment!) and I thought that it was kind of odd that it was in my head as soon as I woke up. Perhaps it had something to do with the random note I received from a Como Water reader yesterday telling me that, “reading your blog makes me feel good about food” or maybe it’s because I was unconsciously providing myself love and encouragement after this gumbo.

Oh, this gumbo.

This week of veggie month I am featuring three soups/stews and this is the first. It was good, but admittedly not spectacular or as good as the mushroom étouffée I posted in the fall. One of my friends likes to tease me saying that every time I post a recipe I go on and on about how good it was. She says, “everything can’t be dang good, Tiffany.”

Well, I do not know if I just have good kitchen karma or what, but most things that come out of my kitchen are really dang good (at least to me!). There are those occasions though when I get the “ah” dish. And to me, this gumbo was just ‘ah.’ It was missing something. Acid maybe? More spice maybe? I’m not sure, but I’m determined to make a vegan, dang good gumbo (sans okra, sorry folks, I just don’t like it). So I’m going to keep playing with the recipe and singing–“sky is the limit….” :)

P.S. If you have any ideas on how I should tweak this recipe, leave me a comment!

P.P.S. And you may be wondering why I shared this even though I wasn’t falling out of my seat over it. Well, I think it’s important to make cooking real. You can’t expect to experiment in the kitchen and have every single thing turn out amazing. And if I presented that picture to you all, I’d be a dang lie and I gave up lying in my 20s. 😀 Happy Tuesday everyone!

Roasted Brussels Sprouts Gumbo 

(Printable Recipe)

Ingredients:

1 cup roasted Brussels sprouts–quartered

olive oil

2 tablespoons flour

1/2 onion–chopped

1/2 bell pepper–chopped

2 stalks celery–chopped

2 cloves garlic–minced

1 cup cremini mushrooms–chopped

1/2 cup stewed tomatoes

1/2 cup water

3 cups vegetable broth

3 tablespoons Worcheshire sauce

1/4 teaspoon dried thyme

2 Lightlife smoked sausages–roughly chopped

salt, pepper, cayenne

Method:

*Preheat oven to 400 degrees F. Add Brussels sprouts to pan. Drizzle with olive oil and sprinkle with salt and pepper. Roast until Brussels sprouts are tender (~ 30-40 minutes). Once cooled enough to handle, quarter the Brussels sprouts. Set aside.

*Heat ~2 tablespoons of olive oil in frying pan. Saute Lightlife sausages until brown and cooked through. Once cooled enough to handle, slice and set aside. Add ~1-2 tablespoons of olive oil to the same pan. Saute mushrooms. Once mushrooms are cooked, set aside.

*Add ~2 tablespoons olive oil to medium sized stock pot. Heat over medium heat. Stir in flour. Cook the roux until it is tan-colored. Add celery, onion, bell pepper, and bay leaf. Cook ~10 minutes, until vegetables are barely soft. Add garlic, thyme, and cayenne. Cook until the garlic is soft. Add worcheshire sauce, tomatoes, and vegetable broth to deglaze the pan. Stir well. Reduce heat to medium low.

*Add chopped sausage, Brussels sprouts, and mushrooms. Let simmer ~30 minutes, stirring occasionally. Garnish with citrus and fresh herbs. Serve with rice.

 

Comments

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

Comments

  1. Thanks for backing up my opinion that ocra is not really food but just an experiment by some twisted parents to see what they can force children to eat. I love gumbo and was excited to see this recipe. I think the first thing I would try would be some hot sauce, like Crystal. It will add a little acid (hot sauces are generally vinegar based) plus a little well balanced heat.

  2. check this link: http://www.elyrics.net/inc/vidplay.php. I couldn’t rest until I found out who made it. Still not sure if the link I’ve included is the original artist but anyway I got the message for sure. I’ve also got to try this gumbo!

  3. Well, it looks darn good to me!!! I’m a firebug in the kitchen so if I were to change anything (and I doubt I would, cause as I said this looks pretty darned good to me!) I’d toss in something spicy. Scotch bonnet, mayhap? Let us know when you’ve perfected it!

  4. Tiffany! Your gumbo looks pretty good to me and your list of ingredients too! Perhaps more garlic, more cayenne? “The sky is the limit…”

  5. Oh, this looks like the perfect January meal. Warm, soothing, but gives you the idea of a happily warm location. Love it!

  6. A new recipe for me Tiffany because I have not heard about gumbo before but I am in for a lovely thick esp with the sprouts. I like this veg very much but normally its stir fried with olive oil and crushed garlic.

  7. It looks delicious and your photos are fab. Maybe when you are letting the veggies sweat after adding the flour add in some tomato paste and lots of hot pepper sauce. Seriously though it looks great I would eatsome right now.

  8. Wow, this kind of blows my mind. I would never associate Brussel sprouts and gumbo, but it does look fabulous. Definitely goes on my to do list!

  9. I can never find okra any where. I love the thought of using Brussels Sprouts instead. This gumbo looks great – as do many of your dishes. I don’t think it is just a fluke that you love all of your recipes. They are good.

  10. I can’t stand okra, so no complaints here! Maybe try using soy chorizo sausage? And amping up the heat with some ancho chilis or smoked paprika? It looks scrumptious!

  11. I am not a fan of okra so I am loving this!! You always have some really creative things on here Tiff, I love coming to visit!

  12. I LOVE the idea of a veggie gumbo!

  13. I love just about everything about this. All of my favorites in one place…how can that be bad? :)

  14. Since you’re vegetarian I guess it probably wouldn’t do to suggest adding a little bacon! Beyond that I’ve got nothing… I think it sounds good they way it is.

  15. uuuu gumbo!! I heard so much about gumbo .. read so many recipes but yet to try it in my kitchen. This looks very tempting .

  16. I love brussels sprouts and I love gumbo, but it never would have occurred to me to combine them. Silly me! I love the idea of the sprouts in this savory soup.

  17. I’m totally into brussels sprouts right now and reading through this recipe, I can’t imagine it tasting just alright! Maybe it needed more spicy or more citrus. I might try it this week with some extra lemon juice/zest and a little hot sauce.

  18. Haven’t tried making gumbo myself! Your Roasted Brussels Sprouts Gumbo would be an excellent version to try! Delicious!

  19. This looks seriously delicious, Tiff! I love brussel sprouts and using them in gumbo is pure genius.

  20. This looks absolutely delicious – and I would eat it! If I was going to experiment, I might add a splash of hot sauce, maybe a bit more sauce…but I’d probably roast the brussels sprouts until they were really caramelized.

    ….but honestly – I think it looks amazing!

  21. Wow! This looks wonderful. I would eat it.

  22. Mmmm sounds delicious, love the recipe:)

  23. I love all cajun/creole food, so this looks so good to me! You are great at taking these dishes that are based on the meat in them and making a veggie version that even a meat lover like me would drool over. Very creative, I love it!

  24. I am embarrassed to admit that I have never had gumbo. I love the thickness of it in the pictures. Now that I live in the South, I really need to get on the ball and make some!!

  25. Really cool idea to use Brussels sprouts as the basis for gumbo! The only thing I can think if you thought it was missing something is maybe try deglazing with white wine and then letting that cook off a bit? Worst case scenario: You get to drink the wine while stirring the roux!! ; )

    • MON Cheri! This does look delicious however any respectable “GUMBO” must have “file” & Okra . This is more like a delicious brussel sprout stew .

  26. This was a great post! This reminds me of a time I was watching Martha Stewart on the today show. She was debuting a new cookbook and Matt Lower was asking her about the process and if she had a few bum recipes along the way. She answered in a very smug way that she knows what she’s doing well enough that everything turned out exactly how she wanted it. I screamed you bleaping liar! at her in my head. I thought that answer was complete bull and at that moment lost a little more respect for her.

    If we don’t make mistakes we don’t learn anything and can never reach perfection. 9 times out of 10 when I make a that perfect something on the first try it’s because it is largely someone else’s recipe that they have perfected through trial and error.

    Sorry for such a long comment, you hit a nerve. Keep on keepin’ on :)

  27. Oh, this sounds amazing, Tiffany!!! Love how you’ve added Brussels sprouts..mmmmm.

  28. The gumbo looks awesome! Whenever I make gumbo, I use Rotel instead of just regular canned tomatoes. Not sure if you can get it there, but it is basically chopped tomatoes with green chilis. It adds a nice kick to gumbo. Or you could just add more cayenne or a cajun seasoning like Tony Cachere’s. Great use of brussel sprouts. :)

  29. Yay… I finally figured out how to get your posts emailed to me. Duh!! Now I won’t miss any. :) Okay… gumbo.. love the stuff, I have yet to make a good version of it though. I love that you gave the gumbo some roasted brussel sprout love. I love brussel sprouts! They are so under-rated. I think if you want to “jazz” it up more hit it with some spice like chili flakes, more garlic and a little bit of vinegar or lime juice. :)

  30. Well it looks fantastic…sorry it was not so. I do not eat any vegetarian meats so not sure how much flavor they impart but it does seem to be light on the spices, and maybe some carrots ?:)

  31. Oh Tiffany, I’ve always been naughty about eating my brussels sprouts, but maybe I would eat them in this soup. LOVED your song! Yep, I’d say there is definitely a reason behind waking up with that in your head. :)

  32. Now you knew I would come running when I saw the word “gumbo.” I’m from the Gulf Coast and hearing the word “gumbo” is almost like ice-cream-truck music to me. Although I love to see brussel sprouts on the stalk, I’m not exactly thrilled about seeing them on my plate (I know, isn’t that a shame)? However, I would totally not balk if your gumbo were presented to me. This one is a must-try.

    Cheers,

    Alaiyo

  33. 90s? Oh dear. I’m still stuck in the 70s Tiffany :) Love these brussels sprouts all dressed up – great recipe.

  34. Lovin’ all thing Cajun and brussels sprouts are a great addition to a gumbo!

  35. Well it looks really good even if it wasnt as you wanted! I would say add something spicy!!

  36. Yay another Brussel sprouts recipe! By the way, I made your Clementine Roasted Brussels Sprouts and it was delicious! I’m not sure if my kids would eat Gumbo but I would love to eat this!!!

  37. This looks so interesting. I love brussels sprouts, and this is such a unique way to integrate them into other dishes. Thanks for the post!