Homemade Sausage Gumbo
Letting cajun style andouille sausage from the store help out, this delicious gumbo does not rob on flavor. It's rich and decadent yet doesn't take all afternoon to cook. The cajun seasoning adds so much of that craved gumbo flavor, and is plenty salty on its own. At the end of cooking, only then test and see if you prefer more salt to be added.
Servings 8 people
Cost 20
Equipment
- 6-8 quart Dutch oven
Ingredients
- 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
Instructions
- 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 the 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.