Andouille Sausage Gumbo Recipe
Spicy, dark roux & stock “soup” with Andouille sausage seasoned with gumbo filé. Add seafood for an additional $25
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Ingredients
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Main Ingredients
Method
Cooking Steps
- 1
Make the Roux
In a large heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a roux. Stir continuously until the roux turns a dark brown color, about 20-30 minutes.
- 2
- 3
Add the Sausage and Stock
Slice the Andouille sausage and add it to the pot. Pour in the chicken stock, canned tomatoes, okra, bay leaves, cayenne pepper, salt, and black pepper. Stir to combine.
- 4
Simmer the Gumbo
Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 45 minutes, stirring occasionally.
- 5
Finish and Serve
Remove the bay leaves, stir in the gumbo filé powder, and adjust seasoning if necessary. Serve hot, garnished with chopped green onions.
