The roux—a combination of oil or butter and flour—is the base for many classic New Orleans dishes.
Serves: 6Hands-on: 15 minutesTotal: 6 hours 15 minutesDifficulty: Easy
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 1 medium white onion, peeled and diced
- 1 medium bell pepper, seeded and diced
- 4 cloves garlic, peeled and minced
- 4 cups water
- 2 cups vegetable broth
- 1 Tbsp. vegan Worcestershire sauce
- 1 package (16 oz.) frozen chopped okra
- 1 Tbsp. Cajun seasoning
- 1 bay leaf
- 2 tsp. salt
- 2 tsp. ground black pepper
- 1 package (7 oz.) Gardein Chick’n Strips, chopped
- ½ cup chopped flat-leaf parsley
- ½ cup sliced scallions
- ½ tsp. filé powder
- 6 cups cooked white rice
- In a small sauté pan, bring the oil and flour to medium heat, stirring continuously until the roux achieves a rich brown color, at least 10 minutes.
- In a 4-quart slow cooker, add the roux and all remaining ingredients except the rice. Cover and cook on low heat for 6 hours.
- Once done, remove the bay leaf. Pour each serving over 1 cup of cooked rice.