Transport yourself to Bayou Country with an authentic vegan Cajun gumbo, as seen in Divine Secrets of the Ya-Ya Sisterhood (2002). Layered with comforting flavors, this dish will make your tastebuds dance with joy!
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The Story: Divine Secrets of the Ya-Ya Sisterhood (2002)
Based on Rebecca Wells’ 1996 novel of the same name and its 1992 prequel collection of short stories, Little Altars Everywhere, Divine Secrets of the Ya-Ya Sisterhood (2002) is a family comedy-drama rooted in tradition. It flashes between Louisiana in 1937 and the 1990’s.
In the present day, during an exclusive interview with a Time reporter, New York City playwright Siddalee “Sidda” Walker (Sandra Bullock) cites her miserable childhood as the main source of artistic inspiration. The interviewer runs away with her story, exaggerating troubles and dark family secrets. Once published, the lengthy article incites a war between Sidda and her volatile mother Vivi (Ellen Burstyn). The matriarch removes Sidda from family photos along with her last will and testament. In response, Sidda and her fiancé—Connor McGill (Angus Macfadyen)—refuse to extend a wedding invite. It’s evident that these feelings of bitterness and resentment have been bubbling under the surface for years…
As leader of the Ya-Ya Sisterhood, Vivi calls upon her longtime cohorts for help. Caro (Maggie Smith), Teensy (Fionnula Flanagan), and Necie (Shirley Knight) immediately hatch a rescue plan. They secretly kidnap Sidda from New York and deliver her to Louisiana, hoping to reveal the truth behind Vivi’s troubled life. While reading the Ya-Ya Sisterhood’s secret scrapbook, Sidda relives traumatic events and comes face to face with abandonment issues. Caro, Teensy, and Necie help her piece together past mysteries.
In a desperate attempt to make amends, Connor accidentally reveals Sidda’s location to her mother. Vivi accuses her “sisters” of betrayal and threatens confrontation, but they stand in firm opposition. The Ya-Ya Sisterhood create a safe space for mother and daughter to heal in their own time. Initially hesitant, Sidda empathizes with her mother’s pain and miraculously transforms.
My Take
The ensemble cast is outstanding. I particularly loved the flashback sequences, wherein Ashley Judd portrays young Vivi. It was inspiring to witness how she and her best friends pushed boundaries while standing up for others in need. No matter what, they conquered each trial and tribulation together.
Although interwoven with sadness and tragedy, many sequences highlight the unexpected beauty in life.
The Recipe: Vegan Cajun Gumbo
The homemade meals in Divine Secrets of the Ya-Ya Sisterhood are nothing short of delicious. The American South—just like sweet tea—is steeped in mouthwatering culinary traditions. Since the story takes place in Louisiana, I couldn’t resist recreating a classic vegan Cajun gumbo! One day, I may have to try their signature beignets…
Vegan Cajun Gumbo
Equipment
- 1 Stock Pot (for gumbo)
- 1 Medium Pot (for roux)
- 1 Large Saucepan (for rice)
- 1 Whisk
- Measuring Cups & Spoons
- Knives
- 1-2 Plates (for vegan meats to rest)
- Paper Towels (for soaking any oil from the vegan meats)
Ingredients
Gumbo: Part 1 (Roux)
- 1 cup all-purpose flour
- ¾ cup vegetable oil (I used avocado)
Gumbo: Part 2 (Main)
- 2.5 tablespoons vegetable oil (I used avocado)
- 1 8-ounce package of vegan chicken strips (I used Daring)
- 4 links vegan Andouille sausage (sliced)
- 6 cloves garlic (peeled and minced)
- 2 cups yellow onion (approx. 1 large onion, diced)
- 1 cup celery (approx. 5-7 medium stalks, sliced)
- 1 cup green bell pepper (approx. 1 large bell pepper, diced)
- 8 cups low-sodium vegetable broth
- 2 tablespoons flat-leaf Italian parsley (chopped)
- 2 tablespoons Cajun powder
- 3 dried bay leaves
- ½ teaspoon dried thyme
- 1 teaspoon black pepper
- 2.5 teaspoons salt (to taste)
- 1 10-ounce package frozen okra (thawed)
- 1 teaspoon filé powder (optional)
Rice
- 2 cups Louisiana long-grain white rice (I used Zatarain's)
- 4 cups water
- 1 tablespoon vegan butter (I used Miyoko's Cultured Vegan Butter)
- 1 dried bay leaf
Toppings
- 3 stalks green onion (chopped, for topping)
- Frank's Original Red Hot Sauce (to taste)
Instructions
Gumbo
- Chop and prepare the vegetables.6 cloves garlic, 2 cups yellow onion, 1 cup celery, 1 cup green bell pepper
- In a medium pot, combine the flour and oil over low heat. Cook the roux, stirring constantly with a whisk, for 20-60 minutes, or until blonde-dark brown in color. If you prefer a richer color and flavor, heat the roux for up to 60 minutes until dark brown.1 cup all-purpose flour, ¾ cup vegetable oil
- In a large soup stock pot, sauté the vegan chicken strips over medium heat in 1 tablespoon of oil for at least 7-10 minutes. Refer to your package for exact timing. Set aside the “chicken” on a paper towel.1 8-ounce package of vegan chicken strips
- Chop and sauté sliced vegan Andouille sausage in ½ tablespoon of oil for 6-7 minutes over medium heat. Refer to your package for exact timing. Be sure to brown both sides. Remove the “sausage.” Combine it with your crisped “chicken” strips. Press out any excess oil.4 links vegan Andouille sausage
- Sauté your aromatics (onions and garlic) in 1 tablespoon of oil, until the onions appear translucent. This takes about 5 minutes on medium heat.2 cups yellow onion, 6 cloves garlic
- Add the celery stalks and green bell paper to the same large pot. Tenderize the vegetables for an additional 10 minutes.1 cup celery, 1 cup green bell pepper
- Pour in the vegetable broth. This deglazes the pan and saves the browned bits of flavor. Add the roux. Stir in your chopped parsley, Cajun powder, bay leaves, thyme, black pepper, and salt.8 cups low-sodium vegetable broth, 2 tablespoons flat-leaf Italian parsley, 2 tablespoons Cajun powder, 3 dried bay leaves, ½ teaspoon dried thyme, 1 teaspoon black pepper, 2.5 teaspoons salt
- Add the okra and vegan meats. Bring your gumbo to a boil. Reduce the heat to low. Simmer the uncovered stew for 1 hour. This lets the flavors sink in.1 10-ounce package frozen okra
- Finally, remove the gumbo from heat and sprinkle in the filé powder for a thicker texture. Discard your bay leaves.1 teaspoon filé powder
- Serve on a bed of rice and top with chopped green onion.3 stalks green onion
Rice
- Follow the instructions on your rice package. I used Zatarain’s long-grain rice, which does not require rinsing.
- Boil your water.4 cups water
- Add the butter and bay leaf.1 tablespoon vegan butter, 1 dried bay leaf
- Pour in 2 cups of rice.2 cups Louisiana long-grain white rice
- Reduce it to low, cover, and simmer until all of the liquid disappears (15-20 minutes).
- Next, remove the covered saucepan from the heat source. Do not touch the rice for 5 minutes.
Notes
- If you want a thicker, gravy-like consistency, add less vegetable broth.
- If you want a thinner consistency, more vegetable broth is the solution. I would add ½ cup at a time. Alternatively, you can use less okra and omit the filé powder.
- Need a fat- and oil-free roux? Try this recipe for a healthier alternative.
- And here’s a gluten-free version of roux. So creative!
- Don’t be afraid to add some KICK with Frank’s Original Red Hot Sauce. I’m so obsessed. I eat it with everything! Top off the gumbo with a few spicy splashes and dive in.
