Cajun & Creole Free recipe

Andouille Gumbo

This Andouille Gumbo is a hearty gumbo built on a dark roux and smoked sausage. A gentle simmer -- not a hard boil -- is what keeps everything tender instead of tough.

Prep: 25 min Cook: 65 min Total: 90 min

90Minutes

8Servings

4.8Rating

AdvancedLevel

Why you'll love this recipe

The components can be made ahead and reheated without losing quality.
Scales up easily for a crowd -- just multiply the ingredients.
Leftovers hold up well for lunch the next day.

Ingredients

Makes 8 servings

1.5 lbs andouille sausage, sliced
3/4 cup oil
3/4 cup flour
1 onion diced
1 bell pepper diced
2 celery stalks diced
4 cloves garlic minced
8 cups chicken broth
1 cup sliced okra
2 tsp Cajun seasoning
cooked rice

Estimated Nutrition (per serving)

370Calories

24gFat

21gCarbs

17gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Make a dark roux: whisk the flour into the hot oil and stir constantly over medium 25 to 30 minutes until deep chocolate brown.
Step 2
Add the onion, bell pepper, and celery and cook 5 minutes, then the garlic for 1 minute.
Step 3
Slowly whisk in the broth, then add the okra and Cajun seasoning. Bring to a simmer.
Step 4
Add the sausage and simmer 45 minutes, skimming the fat.
Step 5
Taste and adjust the seasoning.
Step 6
Serve over rice with hot sauce.

Cook's tips

This tastes even better the next day, once the flavors have had time to sit together in the fridge.
Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.

Keep cooking