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Andouille Sausage Gumbo

My best friend's favorite recipe to make for large groups. Everyone loves his gumbo with andouille sausage!


  • 1/2 cup flour
  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 2 ribs celery, finely chopped
  • 3 cloves garlic, minced
  • 16 ounces Andouille sausage, sliced
  • 2 cans chicken broth (14.5 oz)
  • 3 teaspoons Cajun blend spice mix
  • 1 teaspoon dried thyme
  • 2 bay leaves, large
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt, or to taste
  • 1 cup frozen sliced okra
  • 1 cup fresh corn from the cob or frozen
  • 1 can (14.5 oz) peeled, diced tomatoes, drained
  • 1 tablespoon file powder
  • hot cooked rice (optional)


  1. Place flour in 3 quart heavy saucepan and cook over medium heat, shaking and stirring continuously till flour is the color of peanut butter (about 10 minutes). The flour can be cooked longer if desired to intensify the flavor. Be sure to stir continuously so the flour doesn't burn.
  2. Flour roux can be made ahead of time and stored in refrigerator.
  3. Heat oil over medium-high heat.
  4. Add onion, bell pepper, celery and garlic. Cook till tender.
  5. Sprinkle flour roux over top and still till blended.
  6. Stir in chicken broth all at once, and bring to boil, stirring till thickened.
  7. Add sausage and spices. Lower heat, cover and simmer for 15 minutes.
  8. Add okra, tomatoes and corn. Stir and simmer additional 15 minutes.
  9. Stir in file powder before serving.
  10. Serve on top of scoops of rice, if desired.

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