Follow us on   Newsletter


Spicy Gumbo

Presented by:
Blue Diamond
Save RecipePrint Print Like Tweet Print

This Cajun-inspired dish features onions, peppers, celery and tomatoes, together with roasted, chopped almonds for added flavor. Serve over black-eyed peas.

Recipe Prep Time
Prep Time
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
Recipe Servings

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, Blue Diamond 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

Black-eyed peas (or white beans)
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. 

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.

Like More Recipe Ideas?

Just tell us what you have in the pantry or fridge.


Get the latest recipe ideas, updates and more.