Andouille Sausage Gumbo Recipe

Andouille Sausage Gumbo Recipe

How To Make Andouille Sausage Gumbo

Gumbo is a versatile dish that can be made with a thick or thin broth. What makes this gumbo recipe unique is the meaty taste of andouille sausages.

Preparation: 10 minutes
Cooking: 50 minutes
Total: 1 hour

Serves:

Ingredients

  • 1cupvegetable or canola oil
  • 1 ⅓cupsall-purpose flour
  • 3largebell pepperscored and diced
  • 2largecelery stalksdiced
  • 1smallwhite onionpeeled and diced
  • 2cupsfresh or frozen chopped okra
  • 1lbandouille sausagesliced
  • 5clovesgarlicminced
  • 14ozfire-roasted tomatoes
  • 1tbspcreole seasoning
  • 2tspdried thyme
  • cayenneto taste
  • saltto taste
  • black pepperfreshly-cracked , to taste
  • 6cupschicken stock
  • 2cupsshredded cooked chicken
  • 3bay leaves

Instructions

  1. Heat oil in a large thick-bottomed pot over medium-high heat. Whisk in flour until combined.

  2. Continue to cook, stirring constantly, until the roux mixture reaches a dark brown color (similar to milk chocolate), about 18 to 20 minutes.

  3.  Be very careful not to let the roux burn!

  4. Once the roux reaches the dark brown color, stir in the bell peppers, celery, onion, celery, and okra until combined.

  5. Continue to cook, stirring every 10 to 15 seconds, until the vegetables have softened a bit, about 8 to 10 minutes.

  6. Stir in the andouille, tomatoes, Creole seasoning, thyme, cayenne, salt, and pepper until combined. Cook for 3 to 4 minutes, stirring occasionally.

  7. Gradually stir in the stock, chicken and bay leaves, and continue cooking until the soup reaches a simmer.

  8. Reduce heat to medium-low, and let the gumbo simmer for at least 5 to 10 minutes until the vegetables are completely tender. Taste, and season with extra salt, pepper and/or cayenne if needed.

  9. Serve warm with rice or quinoa, sprinkled with fresh parsley and/or hot sauce if desired.

Nutrition

  • Calories: 933.74kcal
  • Fat: 40.05g
  • Saturated Fat: 7.28g
  • Trans Fat: 0.09g
  • Monounsaturated Fat: 21.03g
  • Polyunsaturated Fat: 9.28g
  • Carbohydrates: 110.60g
  • Fiber: 6.43g
  • Sugar: 6.52g
  • Protein: 30.70g
  • Cholesterol: 51.63mg
  • Sodium: 1154.96mg
  • Calcium: 81.68mg
  • Potassium: 762.89mg
  • Iron: 7.92mg
  • Vitamin A: 116.54µg
  • Vitamin C: 74.77mg

How To Make Andouille Sausage Gumbo

Gumbo is a versatile dish that can be made with a thick or thin broth. What makes this gumbo recipe unique is the meaty taste of andouille sausages.

Preparation: 10 minutes
Cooking: 50 minutes
Total: 1 hour

Serves:

Ingredients

  • 1cupvegetable or canola oil
  • 1 ⅓cupsall-purpose flour
  • 3largebell pepperscored and diced
  • 2largecelery stalksdiced
  • 1smallwhite onionpeeled and diced
  • 2cupsfresh or frozen chopped okra
  • 1lbandouille sausagesliced
  • 5clovesgarlicminced
  • 14ozfire-roasted tomatoes
  • 1tbspcreole seasoning
  • 2tspdried thyme
  • cayenneto taste
  • saltto taste
  • black pepperfreshly-cracked , to taste
  • 6cupschicken stock
  • 2cupsshredded cooked chicken
  • 3bay leaves

Instructions

  1. Heat oil in a large thick-bottomed pot over medium-high heat. Whisk in flour until combined.

  2. Continue to cook, stirring constantly, until the roux mixture reaches a dark brown color (similar to milk chocolate), about 18 to 20 minutes.

  3.  Be very careful not to let the roux burn!

  4. Once the roux reaches the dark brown color, stir in the bell peppers, celery, onion, celery, and okra until combined.

  5. Continue to cook, stirring every 10 to 15 seconds, until the vegetables have softened a bit, about 8 to 10 minutes.

  6. Stir in the andouille, tomatoes, Creole seasoning, thyme, cayenne, salt, and pepper until combined. Cook for 3 to 4 minutes, stirring occasionally.

  7. Gradually stir in the stock, chicken and bay leaves, and continue cooking until the soup reaches a simmer.

  8. Reduce heat to medium-low, and let the gumbo simmer for at least 5 to 10 minutes until the vegetables are completely tender. Taste, and season with extra salt, pepper and/or cayenne if needed.

  9. Serve warm with rice or quinoa, sprinkled with fresh parsley and/or hot sauce if desired.

Nutrition

  • Calories: 1053.18kcal
  • Fat: 49.76g
  • Saturated Fat: 9.05g
  • Trans Fat: 0.11g
  • Monounsaturated Fat: 26.27g
  • Polyunsaturated Fat: 11.47g
  • Carbohydrates: 114.34g
  • Fiber: 7.17g
  • Sugar: 8.07g
  • Protein: 35.14g
  • Cholesterol: 64.54mg
  • Sodium: 1370.81mg
  • Calcium: 96.96mg
  • Potassium: 918.91mg
  • Iron: 8.44mg
  • Vitamin A: 145.66µg
  • Vitamin C: 93.47mg
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