Sausage Gumbo
This sausage gumbo smells amazing as it simmers away on your stovetop. The spices and low simmer produces a delicious, flavor packed stew.
Equipment
- large Dutch oven pot with lid
Ingredients
- 1 tbsp olive oil
- 1 lb Andouille sausage, sliced
- 1 cup olive oil
- 1 cup flour
- 2 cups cooked chicken or turkey meat, shredded or chopped
- 3 stalks celery, diced
- 1 medium onion, diced
- 1 large green bell pepper, seeded and diced
- 4 cups chicken broth or turkey stock
- 3 cups water
- 1 can sliced mushrooms, optional
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Creole seasoning
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp Kosher salt
- 1 tsp black pepper
- chopped green onions, for garnish
- 3 cups cooked white rice
- 2 cups uncooked shrimp optional
- 1 cup crab meat, optional
Instructions
- Place 1 tablespoon olive oil in a large heavy bottom pot and heat over medium heat.
- When oil is hot, add sliced Andouille sausage to the pot and sauté until browned.
- Remove sausage from the pot. Set aside.
- Add 1 cup olive oil to the pot. When oil is hot whisk in 1 cup flour.
- Cook over medium heat, whisking continuously for 10-15 minutes until roux turns a deep brown color. The color should resemble chocolate milk.
- Add diced celery, diced onion and diced green bell pepper to the pot. Cook until vegetables soften, about 5-10 minutes, stirring occasionally.
- Add chicken broth and water to the pot, stir to combine.
- Add sliced mushrooms if using.
- Add seasonings to the pot; onion powder, garlic powder, Creole seasoning, oregano, paprika, salt and pepper.
- Stir to combine. Add reserved browned sausage and shredded chicken or turkey to the pot.
- Increase heat and bring mixture to a boil.
- Once stew comes to a boil, cover and reduce heat. Simmer over low heat of an hour, stirring occasionally.
- Taste and season with additional salt if needed.
- If using seafood add it now and simmer stew for another 5 minutes.
- To serve, place a mound of white rice in the middle of a shallow bowl. Spoon gumbo over the rice and garnish with sliced green onions.