New Orleans- inspired Andouille Gumbo
Makes 4 servings
what you’ll need:
2 tablespoons oil
1 small onion, diced
1 small green bell pepper, diced
2 celery stalks, diced
2 teaspoons Cajun seasoning
½ teaspoon sea salt
¼ cup flour
1 quart No Chicken Broth or Vegetable Broth
1 cup frozen, chopped okra
1 package Tofurky® Andouille Sausage, cut on a bias into ¼” slices
how to make:
1. In a large pot, warm oil over medium-low heat. Sauté onions, bell pepper, celery, Cajun seasoning, and salt until onions become soft and translucent, about 8-10 minutes.
2. Stir in flour to evenly coat vegetables, and cook until browned, about 2-3 minutes.
3. Add broth and bring to a boil. Stir in sausage and okra, reduce heat, and gently simmer for 15 minutes.
4. Serve Gumbo with warm rice, and top with fresh ground black pepper and sliced green onions if desired.
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