Roux-less Andouille Gumbo
While I love traditional roux-based (flour + butter) gumbo, I'm going to leave that to the professional New Orleans cooks. A roux-free gumbo packed with vegetables (especially New Orleans' holy trifecta of onions, peppers, and celery) and the flavor of andouille or vegan sausage is a delicious and light weeknight take. If you already know you're not an okra fan, substitute zucchini.
- Rice - 1 1/2 cups, uncooked ((Use white rice or substitute 4 1/2 cups cooked))
- Green onions - 2 stalks, chopped
- Onions - 1, diced
- Celery - 2 stalks, diced
- Green peppers - 1, diced
- Red peppers - 1, diced
- Okra - 1/2 lb, sliced ((If you know you don't like okra, substitute 2 chopped zucchini))
- Andouille sausage - 1 lb, chopped
- Diced tomatoes (14 oz / 397 g can) - 1 can, drained ((If you can find fire-roasted ones, they'll be great in this))
- Cooking oil - 1 1/2 Tbsp
- Paprika - 1 tsp
- Chicken stock - 3 cups
- Hot sauce (opt) - for serving
- Rice - This makes enough for tomorrow night’s dinner. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
- Green onions / Onions / Celery / Peppers / Okra (or okra substitute) / Sausage - Prep as directed. (Can be done up to 3 days ahead)
- Tomatoes - Drain.
- Heat a >5 quart (4.73 liter) Dutch oven over medium-high heat. Add cooking oil and then onions, celery, peppers, paprika and a dash of salt to heated oil. Saute for ~5 minutes. Next add in okra, sausage, diced tomatoes, and stock. Cover, bring to a boil, and then simmer for 10 to 15 minutes, until veggies reach the texture you like (I prefer mine still a bit crunchy).
- Season to taste with salt, pepper, or even some hot sauce! Serve over rice and top with green onions.
I used shrimp instead of sausage to make a pescatarian gumbo. While this is a tasty dish, it is not what I grew up on and called gumbo. Gumbo has cayenne, paprika, garlic, chili peppers, and file. I tried it, but think I will keep using the recipe my grandma taught me. As a born and bred southerner, I love my traditional gumbo.0 Helpful
I added double the diced tomatoes and stock, used a combination of andouille sausage and sweet chicken sausage to reduce the heat (I like the flavors, but not too much head in the stew). Also, I added a arrowroot to create a Paleo friendly thickener to make it more stew-like.0 Helpful
I used the 2 cups of broth & added garlic powder/garlic salt like others suggested, I found a turkey andouille sausage at WF that had tons of flavor. My husband & I both enjoyed it!0 Helpful
So yummy! I might only add 2 cups of chicken stock however. Used cajun andouille sausage and it had a good kick!!0 Helpful
We subbed zucchini for okra, and a Mexican chorizo for the Andouille, as that's what we had on hand. It was tasty and spicy, but for some reason, fell a little flat for us.0 Helpful
Used 2 cups of veggie stock and it was just right! Gumbo is normally more like a stew, not like the picture. Used a can of tomatoes with green chilies for a bit more of a kick.0 Helpful