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Irresistible Easy Andouille Sausage Gumbo Recipe for Perfect Flavor

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A rich, smoky andouille sausage gumbo that combines authentic Cajun flavors with a simple roux and the classic holy trinity of vegetables. This easy recipe comes together in under an hour and is perfect for a comforting meal.

Ingredients

Scale
  • 12 ounces andouille sausage, sliced
  • ½ cup all-purpose flour (60 grams)
  • ½ cup vegetable oil (120 ml)
  • 1 medium yellow onion, finely chopped
  • 1 medium green bell pepper, diced
  • 2 medium celery stalks, diced
  • 3 garlic cloves, minced
  • 4 cups chicken broth (960 ml)
  • 1 can (14.5 ounces) diced tomatoes
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • Cooked white rice, for serving

Instructions

  1. Dice the onion, bell pepper, and celery finely (about ½-inch pieces). Mince the garlic. Slice the andouille sausage into ¼-inch rounds. This should take about 10 minutes.
  2. In a Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour. Stir constantly with a wooden spoon for about 15-20 minutes until the roux reaches a dark caramel color but is not burnt.
  3. Stir in the onion, bell pepper, and celery. Cook for 5-7 minutes until softened, stirring often.
  4. Add the minced garlic and sliced andouille sausage. Cook for another 3-4 minutes until sausage is heated through and garlic is fragrant.
  5. Pour in the chicken broth and diced tomatoes with their juices. Stir to combine. Add bay leaves, thyme, smoked paprika, cayenne pepper (if using), salt, and black pepper. Bring to a gentle boil, then reduce heat to low.
  6. Cover and simmer for 30-40 minutes, stirring occasionally. Add a splash of broth or water if it gets too thick.
  7. Taste and adjust seasoning as needed. Remove bay leaves before serving.
  8. Serve hot gumbo over cooked white rice immediately.

Notes

Stir the roux constantly over moderate heat to avoid burning. Adjust cayenne pepper to control spice level. For gluten-free, substitute all-purpose flour with gluten-free flour blend or cornstarch slurry. Gumbo flavors improve after resting overnight. Reheat gently with added broth if thickened.

Nutrition

Keywords: andouille sausage gumbo, easy gumbo recipe, Cajun gumbo, sausage stew, quick gumbo, comfort food, spicy gumbo

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