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Sausage Gumbo

Serves 8 people.

ingredients:

  • 4 oz vegetable oil
  • 4 oz flour
  • 1 large yellow onion (chopped)
  • 1 large green bell pepper (chopped)
  • 2 ribs celery (chopped)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp chili powder
  • ¼ tsp black pepper (freshly ground)
  • ¼ tsp Old Bay
  • ¼ tsp oregano (dried)
  • ¼ tsp basil (dried)
  • 1 tsp salt
  • 6 cups beef stock
  • 1 lb smoked sausage
  • 1 tsp gumbo filet powder
  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 vegetable 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 red-brown color. Remove the roux from the pot for the moment.
  3. Add the chopped onion, green pepper, and celery to the pot and sweat until softened, stirring often.
  4. Add the spices, herbs, and salt and stir to distribute.
  5. Add the beef broth and increase the heat. Whisk the reserved roux into the liquid. Bring to a simmer.
  6. Simmer uncovered for 25 to 30 minutes, stirring occasionally.
  7. Kill the heat and add the sausage back to the pot.
  8. Add the filet powder and stir well. Allow the gumbo to rest for 5 minutes before serving.

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.

Additional pre-cooked meats can be added with the sausage at step 7, e.g. chicken breast, shrimp, crawfish.


Written by Jeff Frey on Monday February 29, 2016
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