Prep Time
15 Mins
Cook Time
15 Mins
Bake Time
20 Mins
Stand Time
10 Mins
Makes 8 to 10 servings

How to Make It

Step 1

Sauté first 3 ingredients in a Dutch oven over medium-high heat 8 minutes or until browned; stir in roux mix. Cook, stirring constantly, 2 minutes. Stir in tomatoes and next 5 ingredients, and bring to a boil. Remove from heat. Pour into a 13- x 9-inch baking dish.

Step 2

Stir together butter and garlic; brush on one side of bread slices. Top sausage mixture evenly with bread slices, buttered side up.

Step 3

Bake, covered, at 425° for 10 minutes; uncover and bake 10 more minutes. Let stand 10 minutes. Garnish, if desired.

Step 4

Note: For testing purposes only, we used Tony Chachere's Creole Instant Roux Mix.

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Ratings & Reviews

JillHP's Review

February 22, 2010
I accidentally left out the okra, and this was still delicious! I went back for seconds, which I NEVER do. The crust is similar to that of French onion soup...the tops were cruncy and the bottoms soaked up the gumbo liquid. Highly recommend!