Andouille Sausage Gumbo
This flavorful Andouille Sausage Gumbo recipe combines the rich, smoky essence of Polidori Andouille Sausage with a medley of aromatic vegetables and a perfect spice blend made by Revolution Barbecue. Simmered to perfection, this hearty gumbo delivers a soul-warming dish that captures the essence of Louisiana cuisine.
Made with:
Andouille Sausage
Andouille Sausage
10 minutes
20 minutes
30 minutes
Ingredients:
- 1 lbs Polidori Andouille Sausage
- 1 large onion diced
- 4 cloves garlic minced
- 1 tsp Revolution Barbecue Pinche Gringo Adobo Rub
- 2 tbsp all-purpose flour
- 4 cups chopped tomatoes
- 4 cups reduced-sodium chicken broth
- 1 bag frozen orka
- 3/4 cups instant brown rice
- 1 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.
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