Andouille Sausage Cajun Gumbo

Andouille Sausage Cajun Gumbo

This recipe for Cajun Gumbo with andouille sausage is hearty and comforting. Serve it over rice for a warm and satisfying taste of the Louisiana bayou.

Ingredients

• 1 ½ c dry rice
• 1/4 c oil or lard
• 6 Tbsp unbleached all-purpose flour
• 2 onion, diced
• 2 green pepper, diced
• 2 stalks celery, diced
• 8 cloves garlic, minced
• 14 oz Andouille sausage, fully cooked and sliced
• 2 Tbsp Cajun seasoning
• 6 c water

Instructions

• Cook the rice according to package instructions. Set aside for serving. 
• Heat the oil in a Dutch oven. Add the flour and cook over medium heat until the flour is very dark and smells toasted (10 minutes), stirring constantly. (This is the roux that will flavor and thicken your gumbo.)
• Add the diced onions, green peppers, celery, and garlic. Sauté 4-5 minutes, until softened.
• Add the Andouille slices, Cajun seasoning, and water, scraping the bottom of the pot to deglaze and loosen up any stuck bits. Simmer the mixture for 10 minutes, until thickened slightly.
• Remove the mixture from the heat and let stand, uncovered, for 2-5 minutes before serving. 
• Serve the gumbo with cooked rice. (A mixture of 1/3 rice to 2/3 gumbo is traditional.)