| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons unsalted butter (fat doesn’t count as an ingredient!)
- 6 small or 4 large New Orleans-style or andouille sausage links, sliced into 3/4-inch ovals (rounds on the bias)
- 1 cup frozen chopped fire-roasted peppers and onion blend, thawed
- 1 tablespoon plus 1 teaspoon tomato paste
- 2 tablespoons Cajun seasoning blend
- 4 cups low-sodium chicken stock
- 4 to 6 cups prepared white rice, for serving
- Your favorite hot sauce (but I prefer Crystal’s here), for serving
Instructions
- In a large pot on medium heat, add the butter and sausage. Cook, stirring, until color and a light crust forms on most sides of the sausage, about 5 minutes. Add the pepper and onion blend and tomato paste and cook, stirring, until the bright red of the paste becomes a muted reddish brown, 5 to 8 minutes. Add the Cajun seasoning blend and cook it the same way as the tomato paste, ensuring the spices bloom and become fragrant. Add the stock, bring to a simmer and simmer, uncovered, for 15 minutes.
- Pour over prepared rice and hit with a shake of your favorite hot sauce.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 880 |
| Total Fat | 25 g |
| Saturated Fat | 10 g |
| Carbohydrates | 137 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 23 g |
| Cholesterol | 50 mg |
| Sodium | 699 mg |
Reviews
This was a good, quick dinner. I did use only 2 1/2 cups of chicken stock and simmered it for about 30 minutes total. That came out with a cook consistently for me and we served it over brown rice and quinoa. I used chicken sausage and shrimp as the protein and added more veggies.
Quick and easy and hubby and son-in-law loved it; just a bit too spicy for me. I didn’t have Cajun Spice so googled and made it from the on-line recipe. Used andouille sausage and perhaps next time we will add shrimp and okra as mentioned by another reviewer. With the addition of the chicken stock it was very runny. Did I miss a step or next time I may add a bit of cornstarch as a thickener. Thanks for an easy recipe; it was a hit with the family.
I made this yesterday, and it was delicious! I couldn’t find the frozen fire roasted pepper and onion blend, so I used jarred roasted peppers and half an onion as suggested from a previous reviewer. Also, I made the seasoning mix using Emeril’s Essence Creole Seasoning recipe. It was spicy and the gumbo didn’t need any additional hot sauce at the end. In addition to the sausage, I added okra. I thawed 2 cups of frozen cut okra and cooked it in a skillet with 2 tablespoons oil for 9 minutes until the gel dried out. Then I added it to the gumbo. This was really good, and I will be making it again.
This was a delicious recipe that was so quick and easy to make!! I had jarred roasted peppers and cut up and used instead of the frozen. I added a half onion, chopped. I used Old Bay seasoning and it was great and spicy!! Next time I will add cleaned shrimp in addition to the andouille sausage. No extra salt is needed!!!! This is a great way to make a delicious easy gumbo, sans a roux. Good job, Sunny!
This was a great hit with my family. I believe the Creole seasoning that is used is the real key to the flavor. Thanks for eliminating the salt in the ingredients list.
Very good, I added shrimp to it. Love the v heat in the dish.
The recipe is a great simple meal to make your own. I reduced the sausage and added shrimp. I will make this again with additional personalized ingredients.
I honestly was not a fan of this recipe. I did give it 2 stars because it was simple to make. I understand that the point of this recipe was to include only a few ingredients. But let’s be honest…the flavor of this meal was subpar to cheap box mixes. Sorry, Sunny. This one was a bust for me.
This was so good! I used a turkey smoked sausage, and I let it simmer a bit longer. We put it over quinoa and were scraping the bowls.
One of the easiest dinners I’ve ever made….and everyone loved it, too. This is a new
“go-to” meal for me when I don’t feel like working hard in the kitchen for a meal.