Cajun Gumbo with Sausages

I heard about gumbo some years ago. Maybe when I read about Mardi Gras, or maybe when I saw The Princess and the Frog.  It was very interesting for me to make this soup. So, I bought some fresh okra (when I think about okra – I think about gumbo) and found a simple recipe. The result did not disappoint me – it was delicious.
And don’t forget the Tabasco!


1/4 cup canola or extra light olive oil
1/3 cup all-purpose flour
1/2 cup chopped white onions
1/4 cup chopped green bell peppers
1/4 cup chopped celery
2 cloves garlic, crushed and chopped
1 tablespoons Cajun seasoning
4 oz. smoked sausage, cut into crosswise slices
3 cups chicken stock
1/2 tablespoon Worcestershire sauce
1 bay leaf
1 cups rice
1/2 cup okra, cut into crosswise slices
Hot sauce, as desired

Combine the oil and flour together in a large, heavy saucepan. Cook over low-medium heat, whisking constantly, for about 12-15 minutes, until it turns the color of rich milk chocolate. It’s very important not to burnt roux.

Add the onions, bell peppers, celery, garlic, and Cajun seasoning to the roux and continue cooking and stirring for about 5 minutes, until the vegetables start to turn tender. Add the smoked sausage (I used ready turkey sausage) and continue cooking, stirring occasionally, for 5 minutes. Stir the stock, Worcestershire sauce, and bay leaf into the gumbo; bring to boil, add the okra to the gumbo and continue simmering it for 15-20 minutes, until the okra is tender. Remove the gumbo from the heat.

Cook the rice according to package directions and set aside to keep warm. To serve the gumbo; place a scoop of warm rice in the center of a large soup bowl and add a ladleful of hot gumbo. Sprinkle it with a bit of fresh parsley and add hot sauce, as desired.

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