Sausage Gumbo

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Ingredients

• 12 ounces hot Italian sausage, removed from casings, sliced

• handful of leftover rotisserie chicken, if you have it

• handful of fresh shrimp, if you have it (no garbage frozen shrimp)

• 2 teaspoons oil

• 1 large onion, diced

• 4 cloves garlic, minced

• 2 tablespoons Cajun Seasoning

• 2 Tablespoons all-purpose flour

• 1 green bell pepper, chopped

• 3 celery sticks, chopped

• 4 cups reduced-sodium chicken broth

• 1 cup frozen chopped okra (any more makes the soup slimy)

• ¾ cup instant brown rice

• Make dark brown roux with 4 tablespoons unsalted butter and 4 tablespoons flour

• 1 bunch scallions, sliced

Directions

1. Cook sausage in a Dutch oven over medium-high heat, until cooked through. Transfer cooked sausage to a medium bowl.

2. Return the pan to medium-high heat and add oil . Add onion and cook, stirring often, until translucent, about 2 minutes.

3. Add bell pepper and celery , and cook till crisp-tender, 5 minutes.

4. Add garlic and Cajun seasoning and cook, stirring often, until fragrant, about 30 seconds.

5. Add flour and cook, stirring to coat the vegetables, until the flour browns, about 1 minute.

6. Stir in broth and roux , cover, increase heat to high and bring to a boil.

7. Return the sausage to the pan, along with okra and rice ; reduce the heat to a simmer.

8. Cook until the okra is heated through and the rice is tender, about 20-25 minutes. Add shrimp or chicken in towards the end of this step, depending on how long shrimp needs to cook through or chicken needs to warm up.

9. Serve sprinkled with sliced scallions .