Gumbo with Andouille "Sausage" for Dinner! Here's my recipe .. (OnlyFans)

Gumbo with Andouille "Sausage" for Dinner!
Here's my recipe (and for the "sausage" recipe please see the great books of Chef Skye Michael):

Gumbo:
3 T olive oil
1/2 c wheat flour
1 1/2 c minced onion
1 poblano pepper, diced (yes we know Gumbo usually is made with green pepper, but Carmen HATES green peppers! 🤣)
3 celery stalks diced
4 c veggie broth
1 14 oz can fire roasted tomatoes
3/4 c chopped parsley
2 T vegan Worcestershire sauce
2 t paprika (I used smoked)
1 t black pepper
1 t oregano
Dash (more or less to taste) cayenne pepper
6 andouille sausage, chopped into 1” pieces (I used sausage I made from Seitan and Beyond by Sky Michael Conroy available on his website https://thegentlechef.com/ - he is a seitan GENIOUS, but you can also use store bought.)

Heat oil in large dutch oven, add flour and cook over medium heat until it darkens and smells a bit nutty. Add veggies and about 1/2 c broth, cover, stirring occasionally until veggies are tender, about 10 minutes. Add broths through cayenne and simmer about 30 minutes. Add sausages and cook until heated through. Serve over rice and garnish with green onion and parsley. 

Best No-Chicken Broth:
12 c water
3 onions, peeled and cubed
4 stalks celery, chopped
2 unpeeled carrots, chopped
9 stems parsley
3 sprigs thyme
1 sprig rosemary
1/4 c nutritional yeast
1 T coconut sugar, or cane or brown
1 t rubbed sage
1 t peppercorns 
1 t salt

Combine all ingredients and bring to a boil. Reduce heat and simmer at least 60 minutes, the longer the better. Use slotted spoon to remove majority of veggies. Pour through sieve to remove the rest. Use immediately or refrigerate or freeze for later use.