Ingredients
- 1 lb Andouille sausage, sliced
- 2 tablespoons Cajun seasoning
- 2 bell peppers (red and green), chopped
- 1 cup okra, sliced
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 onion, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- ½ cup vegetable oil
- ½ cup flour
Instructions
- Chop the onions, bell peppers, celery, and slice the Andouille sausage into rounds.
- In a large pot, combine vegetable oil and flour to create a roux. Stir continuously until it turns dark brown (15-20 minutes).
- Add the chopped vegetables to the roux and sauté for 5 minutes until softened.
- Stir in sliced sausage, garlic, and Cajun seasoning, cooking for another 5 minutes.
- Pour in the chicken broth and canned tomatoes. Bring to a boil, then reduce heat to simmer for 30 minutes.
- Add the okra during the last 10 minutes of cooking. Stir occasionally until tender.
Notes
- The gumbo can be served over rice for a heartier meal.
- Adjust Cajun seasoning to suit your taste preference.
- Ensure the roux is stirred continuously to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Louisiana
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 352 kcal
- Sugar: 4 g (estimate)
- Sodium: 800 mg (estimate)
- Fat: 23 g (estimate)
- Saturated Fat: 7 g (estimate)
- Unsaturated Fat: 15 g (estimate)
- Trans Fat: 0 g
- Carbohydrates: 20 g (estimate)
- Fiber: 4 g (estimate)
- Protein: 18 g (estimate)
- Cholesterol: 55 mg (estimate)
