A vegan gumbo is probably how the first gumbo was prepared. Then eventually, came the crabs and shellfish from the Gulf of Guinea. However, this one’s a New Orleans file okra gumbo. The flavors are so mind-blowing I may stick to this one for a long time…I’m lying, lol. File powder is ground sassafras leaves the same leaves that are used to make root beer. If you cannot find it in your local store, I highly suggest ordering some online because it will add that extra touch, to make a good gumbo a great gumbo. Tips for success, fry the okra to avoid a slimy meal. You can remove a ¼ cup of oil to reduce the amount of oil in the gumbo but since the oil holds all the flavor don’t remove too much. Only use Italian vegan sausages, others will have seasoning mixes that do not complement the gumbo. All creole seasoning is not created equal, I recommend, Paul Prudhomme, Seafood Magic. It’s not salty and has a great blend of herbs and spices. Gumbo is the best 24-48 hours later. I use Lundberg wild rice blend, rinse the rice for 2 minutes, add 1 tablespoon of creole seasoning, 1 tablespoon of oil, 2 cups water and cook the rice according to package instruction.