This is a fresh, bright, garlicky sausage gumbo that is great for leftovers. As you can see from the ingredient list, it’s not heavily spiced, which I think allows the other ingredients stand on their own.
Ingredients
- 1/4 c. butter
- 3 Tbsp. flour
- 1/2 white onion
- 1 bundle green onions
- 1/2 red bell pepper
- 2 cloves garlic
- 1/2 c. celery (2 stalks)
- 1/2 c. fresh parsley
- 3 Tbsp tomato paste
- 1 (14.75 ounce) can diced tomatoes
- 1 lb andouille sausage
- 1/4 tsp hot sauce
- 1/4 tsp cayenne pepper
Directions
- Dice the onion, green onions (both white and green parts), red bell pepper, and celery. All into a medium bowl and set aside
- In a large saucepan, heat butter until melted but not browned.
- Add diced vegetables to the butter and sauté for about 10 minutes
- While the vegetables cook; Cut up the sausage. You could slice it in rounds, but I like to julienne the sausage into 1-2 inch strips.
- Add the flour to the vegetables and stir to combine.
- Stir in the tomato paste, diced tomatoes, chopped sausage, chopped fresh parsley, hot sauce and cayenne. Stir to combine.
- Simmer for 10 more minutes or until mixture thickens slightly.
- Serve with white rice
