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Extra Okra Andouille Sausage Gumbo
Created by: Howcan Team
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 12 oz andouille sausage, sliced
- 1 lb okra, sliced
- 1 can (14.5 oz) diced tomatoes
- 6 cups chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- 4 cups cooked white rice
- Chopped green onions for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Stir in the flour to make a roux, and cook, stirring constantly, until the roux is a dark caramel color, about 15-20 minutes.
- Add the chopped onion, bell pepper, and celery to the pot, and cook for 5 minutes, or until the vegetables are softened.
- Stir in the minced garlic and sliced andouille sausage, and cook for another 5 minutes.
- Add the sliced okra, diced tomatoes, chicken broth, bay leaves, thyme, oregano, and cayenne pepper to the pot. Season with salt and pepper to taste.
- Bring the gumbo to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
- Serve the gumbo over cooked white rice, and garnish with chopped green onions. Enjoy!
Andouille Sausage Gumbo is a classic Creole dish with a rich history rooted in the culinary traditions of Louisiana. This hearty stew is a flavorful combination of andouille sausage, okra, and a variety of spices, simmered to perfection. The addition of extra okra adds a unique texture and flavor to the dish, making it a favorite among gumbo enthusiasts. One renowned chef known for his exceptional Andouille Sausage Gumbo is Chef Paul Prudhomme, whose legendary restaurant in New Orleans was celebrated for its authentic Creole cuisine. The dish has become a staple in many Louisiana restaurants, with each chef adding their own twist to the traditional recipe. For the best Andouille Sausage Gumbo with extra okra, head to New Orleans, where you can savor this iconic dish in its truest form. The key to a perfect gumbo lies in the careful balance of spices, the quality of the andouille sausage, and the incorporation of fresh okra. While some variations of the recipe may omit okra, the extra okra adds a delightful earthiness and thickness to the gumbo, elevating its overall flavor profile. Whether enjoyed at a local eatery in the heart of New Orleans or prepared at home, Andouille Sausage Gumbo with extra okra is a soul-warming dish that pays homage to the vibrant culinary heritage of Louisiana.
80 min
6
450 calories
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