In honor of Mardi Gras today, we’re featuring one of New Orleans’ signature dishes- gumbo! This spicy and hearty stew originated in southern Louisiana as early as the 1700’s. Since then, the South as well as the rest of the country has been enjoying this traditional dish much to our content. Mardi Gras is the perfect occasion to break out the Dutch oven and create a gumbo of your own.
While a traditional gumbo can stay stewing for hours to enhance those creole flavors, this quick and easy recipe can be made in under an hour, which leaves you with enough time to get back to your Mardi Gras festivities. Be sure to finish the meal with a slice of another Fat Tuesday favorite- King Cake.
Adapted from Food.com
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1/2 lb andouille sausage or chorizo, cut into 1/2 inch thick slices
1 -3 tablespoon vegetable oil
5 tablespoons all-purpose flour
1 cup coarsely chopped onion
1 can cut okra
2 garlic cloves , pressed
1 medium green bell pepper , chopped
2 cups chicken broth
1 (28 ounce) can diced tomatoes
1 -2 teaspoon creole seasoning
4 cups chopped cooked chicken
hot cooked rice
- Cook sausage over high heat in Dutch oven 5 minutes, stirring often.
- Remove sausage with a slotted spoon. Drain on paper towels.
- Add enough oil to drippings in Dutch oven to equal 3 tablespoons, and whisk in flour; cook over medium-high heat, whisking constantly, 5 minutes.
- Add onion, garlic, okra, and bell pepper; cook 5 minutes, stirring often.
- Stir in broth, tomatoes, and creole seasoning. Bring to a boil; cover, reduce heat, and simmer 5 minutes.
- Add sausage and chicken; simmer, covered, 5 minutes.
- Serve over rice.