How To Make Andouille Sausage Gumbo Recipe
A hearty Cajun stew with spicy andouille sausage, veggies, and a roux-based broth.
Serves:
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup flour
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 stalks celery, chopped
- 4 cloves garlic, chopped
- 1 pound andouille sausage, sliced
- 4 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp dried thyme
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Salt and black pepper, to taste
- 4 cups cooked rice, for serving
Instructions
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In a large pot or Dutch oven, heat the oil over medium-high heat. Add the flour and whisk constantly to make a roux. Cook for 15-20 minutes, or until the roux is a deep brown color.
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Add the onion, bell pepper, celery, and garlic to the pot. Cook for 5-7 minutes, or until the veggies are softened.
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Add the sliced sausage to the pot along with the broth, diced tomatoes, thyme, paprika, cayenne pepper, and salt and pepper to taste. Bring to a boil and then reduce the heat to low. Simmer for 1 hour, stirring occasionally.
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Serve the gumbo over cooked rice.
Nutrition
- Calories : 651kcal
- Total Fat : 47g
- Saturated Fat : 14g
- Cholesterol : 102mg
- Sodium : 2356mg
- Total Carbohydrates : 33g
- Dietary Fiber : 3g
- Sugar : 5g
- Protein : 22g
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