Servings 4


  • 1 tsp Cajun or Creole seasoning
  • 1/4 cup canola oil + 2 tbsp
  • 1/2 lb plant based sausage, cut into 1/4 inch slices (I like Beyond Meat brand spicy italian)
  • 1/4 cup all-purpose flour
  • 1/2 cup onions diced
  • 1/2 cup green bell peppers diced
  • 1/2 cup celery diced
  • 2 tsp garlic minced
  • 3 cups veggie stock
  • 1 cup chopped tomatoes
  • 1/2 tsp white pepper
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper or to taste
  • 2 tsp fresh thyme
  • 1 tsp salt or to taste
  • 1/2 tsp brown sugar
  • 1 tsp vegan worcestershire sauce
  • 2 tsp lemon juice or 2 tbsp vermouth
  • 2 small bay leaves or 1 large
  • 1 cup frozen okra
  • 1 tbsp green onions green parts only, sliced thinly
  • chopped parsley to garnish
Chef Makini Howell shares the secret to making her Cajun Crockpot Gumbo. Make ahead and serve over jasmine rice for a hearty, delicious meal anytime. Every month on King 5 Evening, Chef Makini Howell demonstrates how to recreate traditional dishes without animal products.


  • Heat ¼ cup oil in a soup pot until just before smoking, add sausage , and cook until browned, about 4 to 6 minutes.
  • Once sausage is cooked remove sausage from pot and put on a plate using a slotted spoon and set aside.
  • To make the roux, put pot back in heat and add remaining oil and all-purpose flour to the pot.
  • Cook oil and flour until the mixture resembles a peanut butter, stirring frequently, and being careful not to burn. This can take about 6 to 10 minutes.
  • Add onions, bell pepper, celery, and garlic. Stir until vegetables are slightly soft, about 5 minutes. Be very careful not to burn here. If you are using vermouth add it here to deglaze the pot.
  • Stir in broth, tomatoes, white, black and cayenne peppers, thyme, salt, brown sugar, worcestershire sauce, (if using lemon juice in place of vermouth add here), bay leaves, and frozen okra.
  • Stir in reserved sausage.
  • Using a wooden spatula, scrape the bottom of the inner pot to make sure there are no burnt bits stuck to the bottom.
  • Put a lid on the pot and let your gumbo stew, for about 15-20 minutes.
  • Once gumbo is done and veggies are nice and tender remove lid and sprinkle the gumbo with parsley and green onions.
  • Stir and serve gumbo over Jasmine Rice.