I recently stopped by our favorite bread bakery with my daughter to pick up bread for sandwiches. Now when you walk into this bakery, the smell hits you like a warm cozy day spent in grandma’s kitchen! On this particular day there was an added delicious smell. It was from a Sausage Shrimp Gumbo soup they had made! OH my I couldn’t pass this up! My daughter and I would not eat it but it was almost lunch time and I knew my husband would be home for lunch and I knew he would enjoy it! He did and of course my mind started thinking and I carefully looked at the soup, smelled it some more and decided to search a few recipes and come up with my own version!
I pulled what the main ingredients are in most gumbos then went to work to create this recipe! I hope you will give it a try and enjoy it as much as my husband did! I served it over rice with a famous cornbread recipe! A blue and white box most of us grew up with! Good Ol’ Jiffy corn muffin mix! Super easy and quick! ENJOY!
Debbi K.
Sausage Gumbo
2 thin carrots cut into rounds
½ onion, chopped
½ green pepper, chopped
1 stalk celery, finely chopped
1 TBSP canola oil
3 TBSP flour
3 cups Kitchen Basics Chicken Stock
1 tsp oregano
1 tsp cayenne pepper (I did not have this so I used a Penzeys spice called Northwoods Fire)
2 links of Andouille Sausage that came already cooked, chopped
1 cup frozen Fire Roasted Corn
Place the oil in a saucepot, add in the veggies and cook for about 5 minutes. Then add in the flour and cook on medium heat for 5 minutes. WATCH this closely; you DO NOT want the flour to burn. Then add in the chicken stock and spices and cook 5 to 10 minutes. Add in the sausage and corn and let simmer on low for one hour. ENJOY!
Leave a Reply