Cajun Sausage Gumbo
A big cast iron Dutch oven is perfect for the long cooking time of the “roux”, the flour and oil mixture
simmered together until a rich dark brown. This gumbo is satisfyingly spicy and rich.
1 c. vegetable oil
3/4 c. unbleached flour
1 c. diced onion
2 c. mixed diced bell peppers- red, yellow, green
1 c. diced celery
4 large cloves minced garlic
1 lb. frozen sliced okra
1/2 tsp. cayenne
1/2 tsp. white pepper
1 tbsp. gumbo file
2 bay leaves
1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. basil
2 tsp. salt
2 tsp. paprika
water or stock
approximately 2 lb. sausage--Boca makes an excellent vegetarian sausage
hot cooked white rice
Have all vegetables chopped and prepared. Measure spices into a cup. Sausage should be sliced and either
pan or oven roasted.
Heat oil in large pot over medium high heat. With whisk in hand, gradually add flour, stirring constantly.
Lower heat to medium, stirring roux frequently at first, then constantly as it begins to turn golden and
darken. When it is the color of milk chocolate, add vegetables all at once, switching to stirring with a spoon.
Add spices. When vegetables are cooked through, pour in water or stock. Stir thoroughly. Allow gumbo to
thicken and develop flavors, adding more water or stock until desired consistency. Turn heat to low. Adjust
seasonings, and add more water to thin if necessary. Add sausage and simmer until thoroughly cooked.
Serve over white rice with cornbread and honey.
A big cast iron Dutch oven is perfect for the long cooking time of the “roux”, the flour and oil mixture
simmered together until a rich dark brown. This gumbo is satisfyingly spicy and rich.
1 c. vegetable oil
3/4 c. unbleached flour
1 c. diced onion
2 c. mixed diced bell peppers- red, yellow, green
1 c. diced celery
4 large cloves minced garlic
1 lb. frozen sliced okra
1/2 tsp. cayenne
1/2 tsp. white pepper
1 tbsp. gumbo file
2 bay leaves
1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. basil
2 tsp. salt
2 tsp. paprika
water or stock
approximately 2 lb. sausage--Boca makes an excellent vegetarian sausage
hot cooked white rice
Have all vegetables chopped and prepared. Measure spices into a cup. Sausage should be sliced and either
pan or oven roasted.
Heat oil in large pot over medium high heat. With whisk in hand, gradually add flour, stirring constantly.
Lower heat to medium, stirring roux frequently at first, then constantly as it begins to turn golden and
darken. When it is the color of milk chocolate, add vegetables all at once, switching to stirring with a spoon.
Add spices. When vegetables are cooked through, pour in water or stock. Stir thoroughly. Allow gumbo to
thicken and develop flavors, adding more water or stock until desired consistency. Turn heat to low. Adjust
seasonings, and add more water to thin if necessary. Add sausage and simmer until thoroughly cooked.
Serve over white rice with cornbread and honey.
