Sausage Gumbo
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
- 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.
- 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.
- Add the chopped onion, green pepper, and celery to the pot and sweat until softened, stirring often.
- Add the spices, herbs, and salt and stir to distribute.
- Add the beef broth and increase the heat. Whisk the reserved roux into the liquid. Bring to a simmer.
- Simmer uncovered for 25 to 30 minutes, stirring occasionally.
- Kill the heat and add the sausage back to the pot.
- 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.