For something a little different than chili, try this Louisiana alternative— gumbo. This recipe is adapted from a recipe by Emeril Lagasse, although I’m sure he wouldn’t want to claim it, though, without its animal ingredients.

8 cups vegetable broth or stock
1 1/2 cups olive oil
1 1/2 cups bleached all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons cayenne pepper
2 bay leaves
2 cups chopped yellow onions
1 cup chopped green bell peppers
1 cup chopped celery
one package, Boca Burger smoked sausage, half finely chopped, half cut crosswise into 1/4-inch thick slices (optional)
2 cans white beans
2 tablespoons chopped green onions or scallions
2 tablespoons chopped fresh parsley leaves
Cooked rice, for serving

In a large, heavy pot or a Dutch oven over medium heat, combine the oil and flour. Cook, stirring constantly, until the roux is a dark, chocolate brown color, about 20 to 25 minutes. Add the salt, cayenne pepper, bay leaves, chopped onions, bell peppers, celery, chopped sausage and beans. Cook, stirring, until the vegetables are very soft, about 8 to 10 minutes. Add the broth and stir until the roux mixture and broth are well combined. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 1 hour. Add the sliced sausage and cook another 15 minutes. Remove the bay leaves.

Stir in the green onions and parsley and serve the gumbo in individual soup or gumbo bowls over hot, steamed rice.