Smoked Sausage Gumbo the Editors of Publications International, Ltd.
Smoked Sausage Gumbo
Makes 4 servings
|1||can (14-1/2 ounces) diced tomatoes, undrained|
|1||cup chicken broth|
|1/4||cup all-purpose flour|
|2||tablespoons olive oil|
|3/4||pound Polish sausage, cut into 1/2-inch pieces|
|1||medium onion, diced|
|1||green bell pepper, diced|
|2||stalks celery, chopped|
|1||carrot, peeled and chopped|
|2||teaspoons dried oregano leaves|
|2||teaspoons dried thyme leaves|
|1/8||teaspoon ground red pepper|
|Hot cooked rice|
|Chopped parsley (optional)|
- Combine tomatoes with juice and broth in slow cooker.
- Sprinkle flour evenly over bottom of small skillet. Cook over high heat without stirring 3 to 4 minutes or until flour begins to brown. Reduce heat to medium; stir flour about 4 minutes. Stir in oil until smooth. Carefully whisk flour mixture into slow cooker.
- Add sausage, onion, bell pepper, celery, carrot, oregano, thyme and red pepper to slow cooker. Stir well. Cover; cook on LOW 4-1/2 to 5 hours. Serve gumbo over rice. Sprinkle with parsley, if desired.
If gumbo thickens upon standing, stir in additional broth.
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