Recipe: sausage gumbo
1 1/2 pounds smoked country-style link sausage
1/4 cup all-purpose flour
2 cloves garlic, crushed
1 1/2 cups chopped onion
1 1/2 cups chopped celery
1 cup chopped green bell pepper
1 (14 1/2 to 16 ounce) can tomatoes (2 cup)
2 cups chicken broth
2 teaspoons salt
1/8 teaspoon black pepper
1/4 teaspoon red pepper
1 (10 ounce) package frozen okra
1 teaspoon gumbo file
6 cups hot cooked rice
Place sausage in large skillet or Dutch oven. Add 1/4 cup water. Cover. Simmer for 5 minutes.
Drain off water. Continue to cook sausage about 10 minutes, turning to brown evenly.
Remove sausage to absorbent paper, cool and slice. Pour off sausage fat and return 3 tablespoons to skillet. Stir in flour and cook until a deep brown. Add garlic, onions, celery and green peppers. Cook until vegetables are tender. Add tomatoes, broth, seasonings, okra and reserved sausage. Simmer, covered, for 25 to 30 minutes.
Stir in gumbo file. Serve over hot, cooked rice.
Yields 8 servings.
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