Ingredients for Smoked Sausage Gumbo
- Polish Sausage
- Long Grain Rice
- 1 medium onion, chopped
- Green Bell Pepper
- Celery Ribs
- 1 medium carrot, chopped
- Dried Oregano Leaves
- Dried Thyme Leaves
- 1/2 teaspoon ground red pepper (or more, to taste)
- 1/4 cup all-purpose flour
- Olive Oil
- Diced Tomatoes
- Chicken Broth
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How to Make Smoked Sausage Gumbo
- Heat 2 cups of water in a medium saucepan over high heat. Bring to a boil.
- Add 1 cup of rice to the boiling water. Reduce heat to low, cover, and simmer for 18 minutes, or until the liquid is absorbed.
- While the rice is cooking, prepare the vegetables and sausage. Cut the smoked sausage in half lengthwise, then crosswise into 1/2-inch slices.
- In a large microwave-safe bowl, combine the sausage, chopped onion, bell pepper, celery, carrot, oregano, thyme, and ground red pepper.
- Cover and microwave on high for 5 minutes. Stir, then cook for another 3 minutes, or until the vegetables are crisp-tender.
- While the vegetable mixture is cooking, prepare the roux. In a Dutch oven, sprinkle 1/4 cup of flour evenly over the bottom.
- Cook over high heat for 3-4 minutes, without stirring, until the flour begins to brown.
- Reduce heat to medium and stir the flour constantly for about 4 minutes, or until evenly browned. The color should be a deep brown, but not burnt.
- Gradually whisk in 1/4 cup of vegetable oil until smooth.
- Carefully pour the vegetable and sausage mixture into the Dutch oven. Stir until well coated with the roux.
- Stir in the 14.5 ounce can of diced tomatoes (undrained) and 4 cups of chicken broth.
- Bring to a boil over high heat. Then, reduce heat to medium-low, cover, and simmer for 15-20 minutes, allowing the flavors to meld.
- Serve the gumbo hot over the cooked rice in individual bowls. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
29g
Fat
50g
Carbs
19g
