Transport to the Cajun South with a steamy bowl of gumbo. French andouille sausage is a spicy smoked sausage popular in Cajun dishes like gumbo, and jambalaya. Look for pork or chicken andouille. Or use any type of sausage you like.

Jennifer Kalinowski
Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

prep:
35 mins
cook:
15 mins
Servings:
6
Max Servings:
8
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For roux, in a heavy pot stir together flour and oil until smooth. Cook and stir over medium-high heat about 5 minutes or until the roux is dark reddish brown.

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  • Stir in the next five ingredients (through garlic). Cook 5 minutes or until vegetables are tender, stirring frequently. Add broth, okra, black pepper, and cayenne. Bring to boiling; reduce heat. Simmer, covered, 15 minutes, stirring occasionally.

  • Stir in sausage; heat through. Add shrimp and green onions; cook 2 to 4 minutes until shrimp are opaque, stirring frequently. If desired, stir in filé powder. Serve over rice.

*Filé Powder

Filé powder thickens and flavors gumbo. To let it work it's magic, stir it in after cooking.

Nutrition Facts

510 calories; total fat 28g; saturated fat 7g; polyunsaturated fat 8g; monounsaturated fat 2g; cholesterol 157mg; sodium 910mg; potassium 563mg; carbohydrates 36g; fiber 3g; sugar 3g; protein 28g; trans fatty acid 0g; vitamin a 969IU; vitamin c 37mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 3mg; vitamin b6 0mg; folate 100mcg; vitamin b12 0mcg; calcium 111mg; iron 3mg.
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