"Holy trinity". Celery, onion, bell peppers.
Garlic and jalapeño.
How lucky to find this!
You can use any brand (just check labels for egg-whites and/or milk).
Few minutes on each side.
And the andoullie.
Shred the "chicken".
Sauté the garlic and jalapeño.
Add onions, celery, and bell peppers after a few minutes.
I used 2 of these in place of making my own roux. Blasphemy chèr I know.
Stir with cold water.
Add 2 of these, or bouillon cubes.
Add 3 bay leaves.
While that's simmering. Chop parsley.
Add to gumbo after 20-25 minutes.
Serve over rice!