Andouille Sausage Gumbo Recipe

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

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

 Be very careful not to let the roux burn!

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

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

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

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

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.

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

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

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

 Be very careful not to let the roux burn!

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

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

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

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

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.

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