1/2 pound smoked sausage, cut into 1/2-inch-thick slices
1 to 3 tablespoons vegetable oil
5 tablespoons all-purpose flour
1 cup coarsely chopped onion
1 cup chopped celery
2 large garlic cloves, pressed
1 medium-size green bell pepper, chopped
2 cups chicken broth
1 (28-ounce) can diced tomatoes
1 to 2 teaspoons Creole seasoning
4 cups chopped cooked chicken
Hot cooked rice
How to Make It
Cook sausage over high heat in Dutch oven 5 minutes, stirring often. Remove sausage with a slotted spoon. Drain on paper towels.
Add enough oil to drippings in Dutch oven to equal 3 tablespoons, and whisk in flour; cook over medium-high heat, whisking constantly, 5 minutes. Add onion and next 3 ingredients; cook 5 minutes, stirring often. Stir in broth and next 2 ingredients. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Add sausage and chicken; simmer, covered, 5 minutes. Serve over rice.
Note: For testing purposes only, we used Conecuh Original Smoked Sausage for smoked sausage.
I've made this so many times, and it always comes out FANTASTIC. I substituted the smoked sausage for andouille sausage the last time I made it and it was just as good. Definitely recommend this recipe.
We enjoyed this dish very much! It may not be authenic gumbo, but it's a simple one-pot recipe, and the results are very tasty. Saute the vegetables till tender (however long that takes); I added the garlic last, and sauteed for 1 or 2 minutes more. This gumbo made two meals for DH and me; leftovers freeze well. I used 2 tsps of Cajun seasoning, and added 1/4 cup water to thin the gumbo.
I would not consider this recipe a true gumbo. This recipe was not soupy at all as expected. The vegetables (especially the celery) were still very crunchy. I recommend cooking the celery and peppers much longer. Maybe also add a little more broth. I will not add this to my recipe file.
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