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Bayou Vegetable Gumbo (Gluten-Free)

Cook Time:

1 Hour

Serves:

Serves 4

About the Recipe

This vegetable gumbo is built on a rich, gluten-free roux that brings deep, nutty flavor without the need for traditional flour. A classic trinity of onion, celery, and green pepper forms the base, layered with mushrooms, plant-based sausage, and just enough okra to give it that unmistakable gumbo character.


Seasoned with Road Dust, Mary Dust, and a touch of gumbo filé, the result is a smoky, savory bowl that’s both comforting and full of depth. It’s a simple, approachable take on a classic — made to be shared and enjoyed any time of year.

Ingredients

Roux

  • 75 g neutral oil + rice flour (prepared as a gluten-free roux)


Seasoning

  • 1 tbsp Road Dust Original Blend

  • 1 tbsp Mary Dust

  • 1 tsp smoked paprika (plus 1 additional tsp)

  • 1 tsp celery salt

  • 1 tsp black pepper

  • pinch cayenne (optional)

  • 1 tbsp gumbo filé powder

  • 1 tbsp coconut aminos (or tamari)

  • 1 tsp apple cider vinegar

  • 5 g tomato paste (about 1 tsp)

  • 2 bay leaves (or ½ tsp bay leaf powder)

Preparation

1. Build the Roux

Prepare a gluten-free roux using oil and rice flour. Cook over medium-low heat, stirring constantly, until it reaches a deep peanut butter to light chocolate color with a nutty aroma.


2. Add the Trinity + Carrot

Add:

  • onion

  • celery

  • bell pepper

  • carrot

  • garlic

Cook 5–6 minutes until softened and fragrant.


3. Add Tomato Paste + Seasoning

Stir in:

  • tomato paste

  • Road Dust

  • Mary Dust

  • paprika

  • celery salt

  • pepper

  • cayenne

Cook 1–2 minutes to bloom the spices.


4. Add Stock

Slowly whisk in the first cup of stock, then add the remaining. along with your bay leaves.

Simmer 15 minutes.


5. Add Mushrooms + Sausage

Add:

  • oyster mushrooms

  • vegan sausage

Simmer 10 minutes.


6. Prepare the Okra (Important Step)

In a separate dry skillet, sauté the okra over medium-high heat for 3–4 minutes until lightly browned.

This reduces sliminess and adds flavor.

Add the okra to the gumbo.


7. Finish

Stir in:

  • gumbo filé powder

  • coconut aminos

  • apple cider vinegar

Simmer gently for 5 minutes (do not boil after adding filé).


8. Final Touch

Finish with sliced green onions.

Serve hot over rice.


Important Note

Before serving:

👉🏾 Don't forget to Remove the bay leaves

Nomadic Kitchen Tips

Roux Tip:
Gluten-free roux thickens more than traditional flour-based roux.
Use about 3 cups of stock for this version to keep the gumbo balanced and not overly thick.

Okra Tip:
Dry-sautéing the okra before adding it to the pot reduces sliminess and adds a subtle roasted flavor.


Substitution Tip

If you don’t have our spice blends on hand, you can still make a great gumbo:

  • Mary Dust → substitute with Old Bay seasoning

  • Road Dust → All-Purpose seasoning of your choice, or this quick and easy blend below

Road Dust substitute (quick mix):

  • 1 tsp smoked paprika

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp black pepper

  • pinch cayenne

This combination will give you a similar smoky, savory depth and a touch of heat to round out the dish.

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