Take the time to chop some extra veggies and sausage, and make this giant pot of soup to freeze in batches. On a busy night, a satisfying dinner can be ready in minutes.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 50 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 50 min |
| Yield: | 8 servings |
Ingredients
- 1 cup vegetable oil
- 1 1/2 pounds andouille sausage, cut into 1-inch pieces
- 3/4 cup all-purpose flour
- 2 medium onions, chopped
- 3 green bell peppers, stemmed, seeded and chopped
- 4 ribs celery, chopped
- Kosher salt
- 1 pound fresh or frozen okra, cut into 1/2-inch pieces
- 10 cloves garlic, roughly chopped
- 1 tablespoon fresh thyme leaves
- 3 bay leaves
- 1 teaspoon crushed red pepper flakes
- 6 cups low-sodium chicken broth
- One 28-ounce can whole peeled plum tomatoes, crushed by hand
- 3 tablespoons apple cider vinegar
- 1 bunch scallions, thinly sliced
- 1/4 cup packed fresh parsley leaves, chopped
- Steamed white rice, for serving
Instructions
- Heat a large Dutch oven over medium-high heat. Add 1/2 cup of the oil and the sausage, and cook, stirring, until it has browned and much of the fat has rendered, 6 to 8 minutes. Transfer the sausage to a plate with a slotted spoon; set aside.
- Add the remaining 1/2 cup oil, and heat. Add the flour, and cook, stirring constantly, until light golden brown, about 3 minutes. Add the onions, peppers, celery and 2 teaspoons salt, and cook, partially covered, lifting the lid to stir occasionally, until the vegetables begin to soften, about 5 minutes (add a splash of water or broth if the mixture begins to stick to the bottom of the pot). Add the okra, garlic, thyme, bay leaves and crushed red peppers, and cook, stirring, until the okra begins to soften, about 2 minutes.
- Add the chicken broth, tomatoes and reserved sausage, and bring to a high simmer. Adjust the heat to maintain a low simmer, and cook, stirring occasionally, to heat through the soup and let the flavors meld, about 20 minutes. If you want the soup thinner, add a little more chicken broth or water. Stir in the vinegar, scallions and parsley, and add salt to taste.
- Let the soup cool to room temperature, then divide it among four 1-quart containers and freeze for up to 1 month.
- To reheat: Let the soup thaw in the refrigerator overnight. Bring it to a simmer over medium-low heat, stirring frequently, until heated through. Thin it with a little water if desired, and adjust the seasoning with salt. Serve with steamed white rice.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 688 |
| Total Fat | 54 g |
| Saturated Fat | 11 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 19 g |
| Cholesterol | 49 mg |
| Sodium | 1387 mg |
| Serving Size | 1 of 8 servings |
| Calories | 688 |
| Total Fat | 54 g |
| Saturated Fat | 11 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 19 g |
| Cholesterol | 49 mg |
| Sodium | 1387 mg |
Reviews
This recipe was just ok. It tasted better reheated the next day.
This recipe didn’t work out as well for me. The consistency came out all wrong and the color was really light instead of dark (although I followed the instructions). It was not as easy as I thought it would be and I don’t think this recipe did well in explaining how to successfully make gumbo from scratch if you’ve never made gumbo before.
This recipe is so good as written!! Definitely going on rotation. This was my first attempt at making gumbo and I have already made this again.
As written it makes a TON. Halving the recipe is easily enough for dinner for two and generous leftovers the next day. Make sure you do all of the chopping before you start cooking as you’ll want to focus on stirring until the liquids are added. Be sure to add a splash of broth when veggies start sticking to the bottom.
I added some cajun seasoning while it was cooking and served with hot sauce. You could add other proteins to this if you wanted in addition to the andouille sausage, but it’s delicious with just the sausage. Fresh okra is ideal if you can find it, but the second time I made this the store was sold out of fresh okra. I used frozen and flavors still came together very well.
Good gumbo recipe! I prefer a thicker gumbo so I only used 4 cups of broth. Otherwise, it was spot on. I would like to use fresh okra when it’s in season. Make sure you have a large pot. My Dutch oven put was filed to the brim!
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