Easy Sausage Gumbo
This Easy Sausage Gumbo recipe is a comforting dish that is simple to make and packed with savory sausage and traditional vegetables in a rich roux-based broth.
Ingredients
- 1 ½ cup flour
- 2/3 cup oil vegetable or canola oil
- 1 bunch celery diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 yellow onion diced
- 1 bunch green onion finely chopped
- 3 cloves garlic finely chopped
- 1 bunch fresh parsley finely chopped
- 1 can diced tomatoes with juice (14.5 oz. can)
- 1 cup okra frozen
- 1 cup corn frozen
- 7 cups chicken broth
- 64 oz. pasta sauce
- 2 tbsps. cajun/creole seasoning
- 1 tsp. salt
- 2 Andouille sausages (14 oz. packages)
- Cooked white rice
Instructions
- In a large stock pot, combine flour and oil with a whisk.
- Cook on low-medium heat stirring constantly for 30-45 minutes.
- Slice Andouille sausage into coin shaped pieces. In a separate skillet, lightly brown the sausage slices using medium heat.
- In the stockpot with the roux, add in chicken broth, chopped peppers, onions, celery, parsley and garlic, stir well.
- Bring this mixture to a boil over medium heat and continue to boil for 8-10 minutes or until vegetables are slightly tender.
- Slowly incorporate the creole seasoning, salt and pepper to the stockpot.
- Finally, add in the cooked sausage slices, pasta sauce, diced tomatoes, okra and corn. Pour liquid from can into the pot as well.
- As the gumbo cooks for a final 15 minutes use this time to prepare rice per box instructions.