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Vegetable and Sausage Gumbo


Ingredients

Scale

For Gumbo:

  • 1 1/2lbs kielbasa, sliced (I like light or turkey versions)
  • 1 red or orange bell pepper, diced
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 4 stalks celery, sliced
  • 1/2 lb okra, sliced (if using frozen, don’t thaw)
  • 3 cloves garlic, minced
  • 23 tsp cajun or creole seasoning (recipe below, or you can use store-bought)
  • Black pepper, to taste
  • 1/2c canola oil
  • 1/2c flour
  • 1 (28oz) can diced tomatoes, with juices
  • 34c chicken stock

For Cajun Seasoning:

  • Ingredients:
  • 2 1/2tsp paprika
  • 2tsp salt
  • 2tsp garlic powder
  • 1tsp black pepper
  • 1tsp onion powder
  • 1tsp cayenne
  • 1tsp oregano
  • 1tsp thyme

Instructions

For Gumbo:

  1. In a large soup pot, brown kielbasa. Set aside. In the same pot, cook bell peppers, onion, celery, and okra over medium-heat till crisp-tender. Add garlic, creole seasoning, and pepper and cook 1-2 minutes more. Turn off heat and cover.
  2. In a small saucepan, cook oil and flour over medium heat until golden brown–many describe the color as coffee with milk. (I don’t drink coffee, so I guessed, but I went for a caramel color.) Stir pretty consistently, as you cannot use burned roux. Remove from heat and let cool 3-4 minutes.
  3. Add tomatoes & juice to soup pot. Pour roux over all and stir to combine. Add 3 1/2c chicken stock to pot and stir over medium-high heat until mixture comes to a boil. Simmer, 30-40 minutes or until thickened slightly. Add more chicken stock if necessary or desired.
  4. Serve over rice or in bowls like soup.

For Cajun Seasoning:

  1. Combine all ingredients in a small airtight container or jar and shake well to combine. Will keep for 2-3 months in airtight container.