Directions:

To Prepare Cajun Jackfruit Gumbo:

1. Preheat the oven to 400 degrees Fahrenheit.
2. Spread the jackfruit on a baking sheet and roast for 12 to 15 minutes until lightly browned around the edges. Set aside.
3. Make a roux by heating the flour and 3 1/2 tablespoons of oil in a skillet over medium heat. Cook, stirring frequently, for about 15 minutes until deep golden brown. Set aside.
4. Heat the remaining 1 1/2 teaspoons of oil in a large pot over medium-high heat.
5. Add the onion, celery, and green pepper. Cook for 3 to 4 minutes until softened.
6. Add the mushrooms and cook for another 2 to 3 minutes.
7. Stir in the salt, pepper, garlic powder, onion powder, Cajun seasoning, and gumbo filé powder. Cook for 30 seconds until fragrant.

Pour in the vegetable stock and bring to a gentle simmer.

8. Stir in the roux, okra, roasted jackfruit, and parsley.
9. 9.Simmer for 10 to 15 minutes, stirring occasionally, until the gumbo thickens slightly and the flavors come together.
10. Keep warm over low heat until ready to serve.

To Assemble Each Gumbo Bowl:

1. Spoon about 2 cups gumbo into a serving bowl.
2. Top with 1 cup cooked white rice. Enjoy immediately!

Chef Tips:

• Easy white rice: Combine 1 cup rice with 2 cups water or broth in a saucepan. Bring to a boil, reduce the heat to low, cover, and cook for 15 to 18 minutes. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
• Make Ahead: Prepare gumbo up to 4 days in advance. Cool, refrigerate in an airtight container, and gently reheat on the stovetop before serving.
• Need extra heat? Add a pinch of cayenne pepper or a few dashes of hot sauce.
• Short on time? Use store-bought frozen rice and reheat according to package directions.
• Like a thicker gumbo? Simmer for a few extra minutes before serving.
• Extra protein: Stir in a can of drained kidney beans or white beans during the last few minutes of cooking.