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Send a Meal Blog

Tuesday, February 21 2012


To keep it simple, we've opted for just the essential ingredients in this rendition of the hearty Creole favorite: sausage, okra, rice and a little spice.

 



Sausage Gumbo
Recipe from 
Prep Time: 30 mins
Total Time: 40 mins
Servings: 8 servings
 
 
Ingredients
  •  
    12  ounces  hot Italian turkey sausage links, removed from casings
  •  
     teaspoons  canola oil
  •  
     large  onion, diced
  •  
     cloves  garlic, minced
  •  
     teaspoon  Cajun seasoning
  •  
     tablespoons  all-purpose flour
  •  
     cups  chopped tomatoes
  •  
     cups  reduced-sodium chicken broth
  •  
    2 1/2  cups  frozen chopped okra
  •  
    3/4  cup  instant brown rice
  •  
     bunch  scallions, trimmed and sliced (optional)
  •  
 
Directions

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.
 

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

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.
 

Tips:

Ingredient Note: Cajun seasoning is a spice blend that usually includes cayenne and black pepper, salt, thyme, garlic and onion powder and paprika. Look for it in the spice section of the supermarket.
 

MAKE AHEAD TIP: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
 

 
Posted by: Send a Meal AT 10:58 am   |  Permalink   |  0 Comments  |  Email
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