Sausage Gumbo Recipe
Nutritional Info (Per serving):
Calories: 168, Saturated Fat: 2g, Sodium: 631mg, Dietary Fiber: 3g, Total Fat: 6g, Carbs: 18g, Cholesterol: 25mg, Protein: 11g
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Ingredients
12 ounce(s) sausage, Italian turkey, hot, links, removed from casings
2 teaspoon oil, canola
1 large onion(s), diced
4 clove(s) garlic, minced
1 teaspoon Cajun seasoning
2 tablespoon flour, all-purpose
4 cup(s) tomato(es), chopped
4 cup(s) broth, reduced-sodium chicken
2 1/2 cup(s) okra, cut, frozen, chopped
3/4 cup(s) rice, brown, instant
1 bunch(es) scallion(s) (green onions), trimmed and sliced, (optional)
Preparation
1. Cook sausage in a Dutch oven over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer to a medium bowl lined with paper towels.
2. Return the pan to medium-high heat and add oil. Add onion and cook, stirring often, until translucent, about 2 minutes. Add garlic and Cajun seasoning and cook, stirring often, until fragrant, about 30 seconds.
3. Add flour and cook, stirring to coat the vegetables, until the flour browns, about 1 minute.
4. Add tomatoes and cook, stirring occasionally, until they begin to release their juices, about 2 minutes. Stir in broth, cover, increase heat to high and bring to a boil.
5. Return the sausage to the pan, along with okra and rice; reduce the heat to a simmer. Cook until the okra is heated through and the rice is tender, about 10 minutes. Serve sprinkled with sliced scallions, if using.
Nutritional Info (Per serving):
Calories: 168, Saturated Fat: 2g, Sodium: 631mg, Dietary Fiber: 3g, Total Fat: 6g, Carbs: 18g, Cholesterol: 25mg, Protein: 11g
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Ingredients
12 ounce(s) sausage, Italian turkey, hot, links, removed from casings
2 teaspoon oil, canola
1 large onion(s), diced
4 clove(s) garlic, minced
1 teaspoon Cajun seasoning
2 tablespoon flour, all-purpose
4 cup(s) tomato(es), chopped
4 cup(s) broth, reduced-sodium chicken
2 1/2 cup(s) okra, cut, frozen, chopped
3/4 cup(s) rice, brown, instant
1 bunch(es) scallion(s) (green onions), trimmed and sliced, (optional)
Preparation
1. Cook sausage in a Dutch oven over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer to a medium bowl lined with paper towels.
2. Return the pan to medium-high heat and add oil. Add onion and cook, stirring often, until translucent, about 2 minutes. Add garlic and Cajun seasoning and cook, stirring often, until fragrant, about 30 seconds.
3. Add flour and cook, stirring to coat the vegetables, until the flour browns, about 1 minute.
4. Add tomatoes and cook, stirring occasionally, until they begin to release their juices, about 2 minutes. Stir in broth, cover, increase heat to high and bring to a boil.
5. Return the sausage to the pan, along with okra and rice; reduce the heat to a simmer. Cook until the okra is heated through and the rice is tender, about 10 minutes. Serve sprinkled with sliced scallions, if using.
