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Sausage Gumbo

Serves 8 people.


  • 1 lb sausage (chorizo or anduile)
  • 1 large yellow onion (coarse chop)
  • 1 large green bell pepper (coarse chop)
  • 1 large red bell pepper (coarse chop)
  • ½ cup flour
  • 4 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper (freshly ground)
  • 1 tsp dried oregano
  • 4 tsp cajun seasoning blend
  • 32 oz beef broth or stock
  1. In a large pot over medium heat brown the sausage. Remove the meat, leaving just the oil that cooked out of the sausage; augment with the 4 tbsp olive oil.
  2. Add the flour and stir to combine with the oil. Continue stirring the roux over medium heat until the mixture has darkened to a deep brown color.
  3. Add the chopped onion and red and green pepper, stir to coat with the roux. Add the salt and black pepper and sweat for approximately 10 minutes until the vegetables are softened. Stir often.
  4. Add the oregano and creole seasoning. Stir several times to distribute.
  5. Add half of the beef broth and quickly stir to dissolve the roux uniformly. Add the rest of the beef broth and bring to a boil (you'll probably want to increase the heat to medium-high).
  6. Boil for a minute before reducing the heat. Simmer uncovered for 10 to 15 minutes, stirring occasionally.
  7. Kill the heat and add the sausage back to the pot.
  8. Reseason, adding more black pepper and creole seasoning to taste.
  9. Put a packed scoop of cooked rice (white, brown, whatever you prefer) in the center of a shallow bowl. Fill the rest of the bowl with the gumbo and serve.

Written by Jeff Frey on Monday February 29, 2016
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