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Sausage Gumbo

Ingredients

  • 3 tablespoons bacon fat
  • 1/2 cup flour
  • Yellow pepper
  • 2 stalks of celery
  • 1 onion chopped
  • 4 sausages sliced
  • 5 cups chicken broth
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons hot sauce of choice Franks Red Hot
  • 3/4 cup tomato sauce or 1 213ml can
  • 1/2 cup grape tomatoes crushed

SPICES

  • 2 teaspoons Cajun seasoning
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Slap Ya Mama
  • 1/2 teaspoon cayenne
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • S&P to taste 2 tsp s 1 tsp pepper
  • 2 teaspoons minced garlic
  • 1 Bay leaf

Instructions

  • Saute the sausage slices until browned, remove from pan.
  • Add the bacon fat and melt on medium heat.
  • Add the flour and cook the roux, stirring constantly, until it turns a deep brown.
  • Add the onion, peppers, and celery, cooking until the onion is tender.
  • Add 2 cups of the stock, stirring to mix. Once it thickens, add the rest of the stock, the tomato sauce, worcestershire sauce, hot sauce, and the spices (including S&P). Stir to mix. Bring it to a boil.
  • Add the sausage and remaining stock, and simmer on low for half an hour.
  • Remove the bay leaf and pour over rice.

Notes

The traditional trio is onions, celery and green peppers. But I HATE green peppers. So I used yellow peppers.
If using a smoked sausage like andouille, skip the smoked paprika and don’t cook the sausage before.
According to various recipes, the tomato sauce is optional and should be stewed tomatoes, which I didn’t have.