Gumbo, a thick stew made from sausage and other meats and enrobed in a velvety sauce, is the cornerstone of Creole cuisine. In this version, we use olive oil and vegan butter in the roux (pronounced “roo”), the thick gravy that’s the base of a good gumbo, but you can use 6 Tbs. olive oil and skip the butter. We also used the traditional filé seasoning—made from sassafras leaves, and pronounced “FEE-lay”—for an earthy flavor with a hint of citrus brightness. You’ll find it in larger grocery and specialty stores. This gumbo uses vegan sausage to save calories and fat; but you can substitute chicken or turkey sausage for a meatier variation.