Swamp Monster Slow Cooker Jackfruit Gumbo from The Ghoulish Gourmet
This chunky stew is full of okra, tomatoes, vegan sausage and stringy jackfruit. One of my testers, Robin Fetter of The Real Vegan Housewife, says the soup had “an awesome foamy green effect on top” when she served it immediately, but that the green became less bright after twenty minutes. She highly recommends puréeing the greens into the soup.
AuthorKathy Hester
Ingredients
For the main gumbo:
4cupswater
4cupssliced okrafresh or frozen
3cupsdiced tomatoes or 214.5 ounce cans
1cupminced bell pepperany color
3clovesgarlicminced
1can20 ounce young green jackfruit in brine, rinsed with seeds removed *
2large vegan sausagesItalian, Chik’n Apple, or Andouille, cut into quarters lengthwise and sliced
2bouillon cubesvegetable or vegan chicken flavor
2tablespoonsCajun seasoning blendsee recipe at bottom
3bay leaves
For finishing:
1cupchopped spinachkale or other mild green
just enough water to pureeabout 1/4 cup
salt and pepperto taste
more Cajun seasoning blendto taste – optional
For serving:
steamed ricewhite, brown or forbidden
hot sauce
Instructions
In the morning: Add all the main gumbo ingredients to your 4 quart slow cooker. Cook on low 7 to 9 hours.
minutes before serving: Add the greens to a blender with a little water and purée until smooth. Then add salt, pepper and more Cajun seasoning if needed.
Remove bay leaves and serve gumbo topped with the green “swamp” purée and a scoop of rice.