Sausage Gumbo

This hearty Sausage Gumbo is a classic Cajun comfort dish packed with deep, savory flavors. It features a robust blend of hot and smoked sausages alongside tender chunks of beef round, all simmered in a rich, dark roux-based broth. The addition of fresh vegetables like onions, celery, and green peppers provides a crisp contrast to the rich meats, while fresh oysters added at the end lend a briny sweetness and luxurious texture. Seasoned with garlic, parsley, and a final sprinkle of filé powder, this gumbo offers a complex heat that warms the soul.

Cooking Method: Frying

Cuisine: Cajun

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 575.0

Description

This hearty Sausage Gumbo is a classic Cajun comfort dish packed with deep, savory flavors. It features a robust blend of hot and smoked sausages alongside tender chunks of beef round, all simmered in a rich, dark roux-based broth. The addition of fresh vegetables like onions, celery, and green peppers provides a crisp contrast to the rich meats, while fresh oysters added at the end lend a briny sweetness and luxurious texture. Seasoned with garlic, parsley, and a final sprinkle of filé powder, this gumbo offers a complex heat that warms the soul.

Directions

1
Cut the beef round into 1-inch cubes.
2
Slice the hot and smoked sausages into thin rounds.
3
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the flour and stir constantly to create a roux, cooking until it reaches a deep peanut butter or chocolate color, being careful not to burn it.
4
Add the chopped onions, celery, and green bell peppers to the roux. Sauté until the vegetables are softened and lightly browned.
5
Add the beef cubes and sausages to the pot. Cook, stirring occasionally, until the meat is browned on all sides.
6
Stir in the minced garlic and cook for another minute until fragrant.
7
Gradually whisk in the water or chicken broth to prevent lumps. Bring the mixture to a boil, then reduce heat to low.
8
Cover and simmer for about 1.5 to 2 hours, or until the beef is tender and the gumbo has thickened.
9
Add the oysters along with their liquid to the pot.
10
Simmer uncovered for 15-20 minutes, just until the oysters are plump and cooked through.
11
Season with salt, pepper, and fresh parsley to taste.
12
Remove the pot from the heat. Stir in the filé powder and let it sit for 5 minutes to thicken further.
13
Garnish with sliced green onions and serve hot over steamed white rice.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 575.0kcal

% Daily Value *
Total Fat 42.9g66%
Saturated Fat 15.1g76%
Cholesterol 108.0mg36%
Sodium 1391.9mg58%
Total Carbohydrate 2.6g1%
Dietary Fiber 0.0g0%
Sugars 0.9g
Protein 40.5g81%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/sausage-gumbo/