To me, Cajun seasoning and hearty go hand in hand in the comfort food category. Here is a taste of New Orleans Sausage Gumbo recipe.
Depending on whom you ask, there are strong opinions as far as homemade gumbo recipes go. Starting with the base of every gumbo, the roux, some gumbo aficionados would argue that a dark roux made with oil and flour is paramount over one made with butter and flour, which is lighter in color. After all, it’s the dark roux that seems to be the “majority rules” requirement for a gumbo base. Already, I’m strike one.
Then, there’s stock versus broth, homemade versus store bought, seafood versus chicken versus beef. All day versus an hour. Gumbo falls somewhere between a thick stew and a hearty soup with the holy trinity of vegetables; onions, green bell pepper and celery. These three ingredients are required for all gumbo recipes, and the trifecta that all gumbo cooks will agree on.
Taste of New Orleans
After consuming bowls and bowls of gumbo and doing diligence on research for this hearty goodness, I wanted to come up with a recipe that epitomized down-home New Orleans, yet didn’t take hours and hour to cook. I wanted to create a delicious gumbo recipe that, at the same time, gave me those much craved New Orleans flavors, making me feel like the next block over was hosting a Mardi Gras parade.
Though I researched literally hundreds of gumbo recipes, I designed my own that borrows a few cooking tricks and narrows the simmer time down, yet doesn’t deprive on flavor. I found that from all of this leafing through recipes, there’s really no wrong way to cook a solid and delicious gumbo. Just make sure that it’s seasoned throughout and holds true to those key ingredients, the holy trinity of vegetables and cajun flavors.
Homemade Sausage Gumbo Recipe
Homemade Sausage Gumbo
- 6-8 quart Dutch oven
- 4 tbsp unsalted butter
- 4 tbsp flour
- 2 tbsp olive oil
- 1 yellow onion diced
- 1 green bell pepper diced
- 3 stalks celery diced
- 1 1/2 tbsp cajun seasoning
- 12 ounce cajun style andouille sausage sliced into 1/4" slices
- 1/2 cup rice uncooked
- 8 cups beef broth
- In a 3-quart sauce pan, melt butter over medium heat. Once melted, add flour and whisk constantly until the roux is golden brown. Slowing pour in beef broth, whisking constantly until thickened. Turn heat off.
- In the meantime, pour olive oil in the Dutch oven. Over medium flame, add yellow onion, green bell pepper, celery and cajun seasoning. Sauté until the vegetables start to become translucent, about 5 minutes.
- Pour thickened broth into vegetable mixture and stir to combine. Add sausage.
- Bring to a boil, then reduce heat to simmer and cover for 20 minutes, stirring every 5 minutes or so.
- At this point, add rice. Cover for another 20 minutes or until rice is completely cooked through, again stirring every 5 minutes.
- Ladle into bowls and serve hot. Can be kept in the refrigerator in an airtight container for up to a week. Some say this recipe is even better the next day, if it lasts that long.
You know me and soups! Still craving more soup recipes? Then look no further than here!