The fastest sausage gumbo

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 880, total fat 25 G., saturated fats 10 G., proteins 23 G., carbohydrates 137 G., fiber 1 G., cholesterol 50 mg, sodium 699 mg, sugar 2 G.

Prepared andouille sausage and a package of frozen roasted pepper and onion mix are the secret to a quick Louisiana gumbo. Another key ingredient is Cajun seasoning. The stew is rich and flavorful, as if it's been simmered for a long time. Serve with rice and a drizzle of your favorite hot sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons unsalted butter
6 small or 4 large New Orleans or andouille sausages, cut diagonally into 2cm pieces.
1 cup frozen fire-roasted sweet pepper and onion mixture, thawed
1 tbsp + 1 tsp tomato paste
2 tbsp. Cajun seasoning
4 cups lightly salted chicken broth
4-6 cups cooked white rice
Your favorite hot sauce

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: kupaty (fried sausages), Cajun seasoning, rice, sweet pepper, tomato paste

Cooking the dish according to the recipe:

In a large saucepan over medium heat, melt the butter and add the sausage. Cook, stirring, until lightly browned, about 5 minutes. Add the pepper-onion mixture and tomato paste and cook, stirring, until the paste turns a brick-red color, 5-8 minutes.
Add the Cajun seasoning and cook it the same way you would the tomato paste to release the flavor. Add the broth, bring to a simmer, and cook, uncovered, for 15 minutes.