Sausage Gumbo
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 Ladle
Ingredients
- 1 pound smoked sausage sliced
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion chopped
- 1 bell pepper chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 can diced tomatoes (14.5 ounces)
- 2 cups okra sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 2 teaspoons Creole seasoning
- 3 cups cooked white rice
- 3 green onions sliced for garnish
Instructions
- Heat the large pot over medium heat and add the vegetable oil.
- Stir in the flour and cook, stirring constantly, to make a roux until it is a dark caramel color.
- Add the onion, bell pepper, celery, and garlic to the roux and sauté until the vegetables are soft.
- Stir in the sliced sausage and cook for 5 minutes.
- Pour in the chicken broth and diced tomatoes, stirring well to combine.
- Add the okra, salt, black pepper, cayenne pepper, and Creole seasoning to the pot.
- Bring the mixture to a boil, then reduce heat and simmer for 1 hour, stirring occasionally.
- Serve the gumbo over cooked white rice and garnish with sliced green onions.
Notes
Ensure to constantly stir the roux to prevent it from burning, as this forms the base flavor of your gumbo. Adjust the level of cayenne pepper according to your spice preference. For a richer flavor, consider adding shrimp or crab meat towards the end of the cooking time.
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