This Louisiana-favorite dish can be as versatile and unique as the people who make it. The secret to great gumbo is cooking the roux until it achieves a deep, copper hue. We added an Oregonian twist to our super-quick version of gumbo, using Zenner’s Louisiana Hots sausages (an Oregon Co.), Prosser’s seasoning, and HAB hot sauce.
Serves: 4-6
Difficulty: easy
Prep time: 15 min
Cook time: 30 min.
Allergens: Wheat
Diet: Flex
Ingredients
- ⅓ c flour
- ¼ c safflower oil
- 1 yellow onion, diced
- 2 celery stalks, diced fine
- ½ each green, yellow and red bell pepper, diced ½”
- 2 T garlic, minced
- ½ t each salt and pepper, to taste
- 2 T butter
- 2 t Prosser’s Seasoning, or Creole seasoning
- 12 oz precooked Zenner’s Louisiana Hots sausages, or Andouille, sliced bite-size
- ½ Rotisserie chicken, deboned, diced
- 3 c chicken broth
- 10 oz frozen okra (sliced)
- 2 T each fresh parsley and fresh celery leaves, chopped
- 1-2 T HAB Garlic Carrot Habanero Hot Sauce (or other, to taste)
- ¼ c green onion, chopped
- White rice and Market Bakery Cornbread alongside
Steps
- Combine oil and flour with a whisk, in a large soup pot over medium heat. Stirring very often, cook for 12-15 min, until a deep copper color and very aromatic (do not scorch; stir with spoon or spatula to lift roux off the bottom of the pot).
- Add onion, celery, and bell peppers, stirring into the roux, cooking just until softened, 2 min.
- Add garlic, salt/pepper, butter, and Prosser’s seasoning, cooking 1 min.
- Add sausage and chicken, cooking for 1 min. Add stock and okra; bring to a simmer for 5-7 min.
- Stir in half of parsley, celery leaves, and half of hot sauce to taste.
- Serve with white rice, parsley/celery leaves, hot sauce, green onions, and Market Cornbread alongside.
