3 SAUSAGE GUMBO
JASON BATTS
VERY HEARTY SOUP
ingredients
- 2 LBS KIELBASA,SEARED AND SLICED
- 2 LBS SWEET ITALIAN SAUSAGE, SEARED AND SLICED
- 2 LBS HOT SAUSAGE, SEARED AND SLICED
- OLIVE OIL
- 1 ONION, SMALL DICE
- 4 CLOVES OF GARLIC, MINCED
- 3 RED, YELLOW & GREEN PEPPERS, SMALL DICE
- 2 TBS PAPRIKA
- 2 TBS CHILI POWDER
- 2 TBS CAYENNE PEPPER
- 2 C. CELERY, DICED
- VEG OR CANOLA OIL
- 8 C. BEEF STOCK OR COLD WATER
- 2 C. FLOUR
- COOKED RICE
directions
- 1
1. ADD OLIVE OIL TO POT ON MEDIUM HEAT, SEAR SAUSAGE FOR 5 MINUTES ON EACH SIDE AND LET REST, SLICE AND PLACE ASIDE. ADD GARLIC,ONIONS,BELL PEPERS AND CELERY SAUTEE FOR 3-5 MINUTES TO GET FLAVOR OF THE SAUSAGE JUICES.
- 2
2. ADD CHILI POWDER, CAYENNE PEPPER AND MIX UNTIL WELL INCORPORATED AND ADD BEEF STOCK OR COLD WATER TO INHANCE THE FLAVORS LET COOK FOR 45 MINUTES TO 1 HOUR ON LOW HEAT.
- 3
3. IN A SMALL SAUCE POT COMBINE VEGETABLE OIL AND FLOUR TO MAKE A ROUX. STIR UNTIL WELL INCORPORATED AND MAKE LOOSE, BUT NOT TOO LOOSE COOK FOR 3-4 MINUTES TO RELEASE THE FLOUR AND ADD TO GUMBO TO THICKEN.
- 4
SERVE WITH COOKED RICE.
Source: JASON BATTS
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