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Spicy Gumbo

Spicy Gumbo


  • 1 teaspoon ground red pepper
  • 1/2 teaspoon ground black pepper
  • 1 (12-ounce) package soy protein sausage or hamburger-style crumbles, or chicken-style tenders
  • 2 tablespoons almond oil or corn oil
  • 1/3 cup almond butter
  • 1/2 cup chopped, natural almonds, roasted*
  • 1/2 cup sliced fresh okra
  • 1/2 cup chopped green bell peppers
  • 1/2 cup chopped, seeded tomato
  • 1/2 cup chopped white onion
  • 1/4 cup chopped celery
  • 1 tablespoon minced garlic
  • 2 cups low-sodium vegetable stock
  • Salt, pepper and hot sauce to taste



Combine ground red pepper and black pepper in a pie pan. Toss soy crumbles or tenders in this mixture to coat. Heat oil in a large, heavy-bottomed pot or Dutch oven. Fry crumbles or tenders on medium heat to warm throughout; remove and set aside. Whisk almond butter into remaining oil. Add almonds, okra, peppers, tomato, onion, celery and garlic; stir. Cover and cook, stirring occasionally, until onion is translucent and other vegetables are soft. Return crumbles or tenders to pot. Stir in vegetable stock. Bring to a boil, then reduce heat and simmer uncovered for 10 to 15 minutes. Season with salt, pepper and hot sauce to taste. Serve over hot black-eyed peas or white beans.

*To roast slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in 350ºF oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.

Nutritional Analysis

Per serving for 4 servings:

Calories 331
Fat 23g
Saturated 2.5g
Monounsaturated 12.9g
Polyunsaturated 6.4g
Carb 16g
Protein 17g
Cholesterol 17mg
Fiber 5g
Calcium 96mg
Magnesium 90mg
Sodium 584mg
Potassium 444mg
Vitamin E 8mg*

*Total Alpha-Tocopherol Equivalents

Courtesy of the Almond Board of California