Looking for a hearty and flavorful dish that's perfect for any occasion? Try this delicious Creamy Tomato and Sausage Gumbo recipe! Made with spicy andouille sausage, creamy tomato sauce, and a blend of flavorful spices, this gumbo is sure to satisfy your cravings.
Ingredients:
- 1 pound andouille sausage, sliced
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups chicken broth
- 1 can diced tomatoes, undrained
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
- 3 cups cooked white rice
- Fresh parsley, chopped (for garnish)
To start, heat a large pot over medium-high heat. Add the sliced andouille sausage and cook until browned, about 5-7 minutes. Remove the sausage from the pot and set aside.In the same pot, melt the butter over medium heat. Add the flour and whisk until a roux is formed. Continue to whisk the roux for about 5-7 minutes, or until it turns a dark brown color.
Add the chopped onion, green bell pepper, celery, and garlic to the roux. Cook until the vegetables are tender, stirring occasionally.
Slowly pour in the chicken broth, whisking constantly to prevent lumps. Add the diced tomatoes, heavy cream, Worcestershire sauce, Cajun seasoning, dried thyme, smoked paprika, cayenne pepper, salt, and pepper. Stir until well combined.
Bring the gumbo to a simmer and let it cook for about 30 minutes, stirring occasionally. Add the cooked andouille sausage back into the pot and let it simmer for an additional 10 minutes.Serve the gumbo over a bed of cooked white rice and garnish with chopped fresh parsley. Enjoy!
