Boo! Swamp Monster Slow Cooker Jackfruit Gumbo recipe

Swamp Monster Slow Cooker Jackfruit Gumbo

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.

Ingredients:

For the main gumbo:

4 cups water

4 cups sliced okra (fresh or frozen)

3 cups diced tomatoes or 2 (14.5 ounce) cans

1 cup minced bell pepper (any color)

3 cloves garlic, minced

1 can (20 ounce) young green jackfruit in brine, rinsed with seeds removed *

2 large vegan sausages (Italian, Chik’n Apple, or Andouille), cut into quarters lengthwise and sliced

2 bouillon cubes (vegetable or vegan chicken flavor)

2 tablespoons Cajun seasoning blend (see recipe at bottom)

3 bay leaves

For finishing:

1 cup chopped spinach, kale or other mild green

just enough water to puree, about 1/4 cup

salt and pepper, to taste

more Cajun seasoning blend, to taste – optional

For serving:

steamed rice (white, brown or forbidden)

hot sauce

Instructions

1. In the morning: Add all the main gumbo ingredients to your 4 quart slow cooker. Cook on low 7 to 9 hours.
2. 15 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.
3. Remove bay leaves and serve gumbo topped with the green “swamp” purée and a scoop of rice.

* shred the jackfruit with your hands – it will happen easily as you remove the large seeds.

Make Your Own Cajun Seasoning Blend

If you’re looking for a salt-free version or just can’t find it in your area, this little recipe will keep you in spicy goodness for awhile. The best part is you can make it as spicy or mild as you like!

2 teaspoons paprika

2 teaspoon thyme

2 teaspoons oregano or marjoram

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 to 1 teaspoon cayenne pepper

1/4 teaspoon black pepper

1/4 teaspoon allspice

1/8 teaspoon cloves

Combine all the ingredients well and store in a lidded container. You can also use a spice grinder to make it look more like store-bought.

Yield: Makes 4 to 6 servings

Recipe by Kathy Hester from The Ghoulish Gourmet: A Bewitching Collection of Vegan Halloween Recipes copyright 2016 printed with permission.