Skip to main content
Link copied. Share it on your favorite social network!

ImpossibleTM Gumbo

by
START COOKING!
  • 4

    Servings
  • Not Too Tricky
  • 22

    Ingredients
  • 20 min

    Preparation
  • 80 min

    Cooking
  • 100 Total Time

    Total Time

Gumbo is one of those delightful American dishes that is wildly flexible and open to thousands of different interpretations depending on your region or even within your own family. Here, we’re sharing chef Darius Williams’ version that features Impossible™ Burger.

Williams is a noted Atlanta restaurateur and chef who is the author of the enormously popular cookbook Stories from My Grandmother’s Kitchen (2015). It’s a collection of wisdom and traditional African American recipes. He also runs dariuscooks.tv/, his website full of cooking videos, many of which are vegan recipes.

Back to the Gumbo! Gumbo is a Louisiana speciality, traditionally made with meat or shellfish, so a version featuring Impossible Burger is ideal for a gumbo. Gumbo is a soup in three parts. First, the muscular stock that is loaded with flavor. Next comes the meat -- pork, shellfish, chicken are typically used, so here you’ll be using Impossible Burger. And finally the “holy trinity of gumbo”: celery, red bell peppers and onions.

It’s a complex soup with a complex history, with a lineage from African, French, Spanish and Choctaw cooking. While not necessary, we recommend serving it topped with rice or on a bed of rice. Enjoy!

22 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 12 Ounce Package Impossible™ Burger
  • 3/4 Cup Onion
  • 3/4 Cup Bell Pepper
  • 3/4 Cup of Celery
  • 9 Cloves Garlic, minced
  • 1/2 Cup Canola Oil
  • 1/2 Cup All Purpose Flour
  • 4 Cups Water
  • 1/4 Cup Vegetable Bouillon
  • 1/2 Teaspoon Celery Seed
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Herbs de Provence
  • 1/2 Teaspoon Gumbo File
  • 1/2 Teaspoon Dried Fennel
  • 1/2 Teaspoon Red Pepper Flakes
  • 1/2 Teaspoon Cajun Seasoning
  • 1 Teaspoon Olive Oil
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1/2 Teaspoon Garlic Powder
  • Scallion, as needed
4 steps
  1. Cook the Roux and Veggies

    Ingredients used

    • 3/4 Cup Onion
    • 3/4 Cup Bell Pepper
    • 3/4 Cup of Celery
    • 9 Cloves Garlic, minced
    • 1/2 Cup Canola Oil
    • 1/2 Cup All Purpose Flour

    Start by heating a Dutch oven. Then, add in the oil and flour. Stir to combine and whisk occasionally for 20-30 minutes, or until the roux is a dark brown color. Then, add in the onion, bell pepper, celery, and garlic, and cook for an additional 10 minutes.

  2. Simmer

    Ingredients used

    • 4 Cups Water
    • 1/4 Cup Vegetable Bouillon
    • 1/2 Teaspoon Celery Seed
    • 1/2 Teaspoon Onion Powder
    • 1/2 Teaspoon Garlic Powder
    • 1/2 Teaspoon Herbs de Provence
    • 1/2 Teaspoon Gumbo File
    • 1/2 Teaspoon Dried Fennel
    • 1/2 Teaspoon Red Pepper Flakes
    • 1/2 Teaspoon Cajun Seasoning

    Next, add in the remaining ingredients and cook over medium heat for 20 minutes, then bring to a simmer.

  3. Cook the Impossible™ Burger

    Ingredients used

    • 12 Ounce Package Impossible™ Burger
    • 1 Teaspoon Olive Oil
    • 1 Teaspoon Salt
    • 1/2 Teaspoon Pepper
    • 1/2 Teaspoon Garlic Powder

    Meanwhile, in a separate skillet, sauce the Impossible Burger in olive oil and season with salt, pepper, and garlic powder.

  4. Combine it All Together and Serve!

    Ingredients used

    • Scallion, as needed

    Lastly, add the cooked Impossible Burger into the gumbo and stir well. Then, serve over white rice and garnish with scallion.