Italian Sausage Gumbo
One of the best Cajun recipes that's easy to make at home is Italian Sausage Gumbo. It has all of your favorite, bold Cajun flavors in one hearty soup. This recipe will soon become a must-have meal in your household. Don't worry about it being too spicy for your taste - you can always adjust the flavor if you need. This is a meal that will last for weeks. Make a batch, freeze some, and serve the leftovers when you crave it again. You and your family won't be able to believe how good this Cajun gumbo recipe really is!
Preparation Time20 min
Cooking Time2 hr 30 min
- 3/4 cup oil
- 1 1/4 cup flour
- 1 onion, diced
- 1 green pepper, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 12 cups chicken broth or water
- 3 cups sliced okra
- 2 Jalapeno peppers (leave out if you do not like spice)
- 1 1/2 pound sweet Italian sausage, sliced and browned
- 1 pound ham or tasso, cubed (about 1/2 inch thick)
- 1 tablespoon salt
- 2 teaspoons ground black pepper
- 1/2 teaspoon cayenne pepper (more if you want it spicy)
- 1/2 teaspoon ground white pepper
- 1 teaspoon dried thyme
- 2 cups cooked rice
With the oil and flour, make a medium dark roux. Add the oil to a pot and heat it on medium/low heat. Whisk in flour, a little at a time and cook, whisking constantly, until the roux becomes smooth and thick. Continue to cook, constantly stirring with a wooden spoon and reaching all over bottom of pan, until roux darkens to the desired color. It should be a hazelnut brown color.
Add the onion, pepper and celery and cook at a medium high heat for 5 minutes, stirring often.
Add the meat, okra, spices and broth/water, and bring to a boil.
Lower to a simmer so that it has a low rolling boil.
Cook for about 2 hours.
Serve with a couple spoonfuls (about 1/4 cup) of rice in each bowl.