Yield:  6 servings

Ingredients:

Measure:
Field Roast™ Italian Garlic & Fennel Sausage Links 2 lb.
Vegan Roux 1 cup
Onion, chopped 2 cups
Celery, chopped 1 cup
Green Bell Pepper, chopped 1 cup
Creole Seasoning 1 tsp.
Garlic, chopped 1 Tbsp.
Okra, sliced 1 cup
Collard Greens 1 cup
Vegetable Stock or Water 2 quarts
Worcestershire Sauce 1 Tbsp.
Hot Sauce 1 dash
Bay Leaf 1 each
Rice, cooked 6 cups
Creole Seasoning To taste

Method:

  1. In a pan over medium heat, add oil and Italian Garlic & Fennel Sausage Links; cook for 4-5 minutes, turning regularly. Slice into ¼” rounds; set aside.
  2. Heat roux in a heavy stock pot over medium-high heat. When hot, add onion, celery and bell pepper to brown; mix in creole seasoning.
  3. Add garlic, okra and collard greens just long enough to stir in.
  4. Add stock; whisk continuously to thicken.
  5. Add bay leaf, Worcestershire, hot sauce and sliced Italian Garlic & Fennel Sausage Links; simmer on low for 1 hour and finish with creole seasoning.
  6. Serve over rice.