The Corporate Cookbook

About This Recipe:

In the winter, nothing is better than a big bowl of chunky stew with a heaping side of white rice. This Cajun gumbo recipe is my take on traditional Louisiana gumbo. Gumbo often has a mix of proteins such as andouille sausage, chicken, and shrimp, but my favorite part is the sausage so that is all I use here. If you can’t find andouille sausage, which is a smoked pork sausage, literally any type of sausage will work. I also couldn’t find fresh okra, and I’m not a fan of frozen okra, so I omitted that as well. Regardless of any tweaks you make, this gumbo recipe will be delicious. The roux (oil and flour mixture) gives the gumbo a thick consistency, and all of the seasonings and vegetables add a ton of flavor.

Enjoy!

Ingredients (4 servings)

-3 tbls vegetable oil
-1/4 cup flour
-1 medium onion, finely diced
-2 celery stalks, finely diced
-1 green bell pepper, diced
-15 oz crushed tomatoes
-4 cups chicken stock
-1 lb andouille sausage, sliced
-2 scallions, finely sliced
-2 tbls parsley, chopped
-4 cups cooked white rice

Seasonings
-1 bay leaf
-1 tsp dried thyme
-1 tsp dried oregano
-1/4 tsp cayenne pepper
-Salt

Instructions (45 minutes)

1. In a Dutch oven over medium heat, pour in the vegetable oil and cook the flour until the mixture becomes very dark brown. This should take about 8-10 minutes. Stir frequently to avoid burning.
2. Add in the onion, celery, and bell pepper, and cook for 8 minutes until softened.
3. Stir in the seasonings, and pour in the crushed tomatoes and chicken stock. Bring the stew to a boil and then add in the sliced sausage. Simmer for 15 minutes on low heat.
4. Top with the scallions and parsley, and serve with rice.