Roux-less Andouille Gumbo
over rice

Name: Roux-less Andouille Gumbo
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 cups Rice, uncooked ((Use white rice or substitute 4 1/2 cups cooked)); 2 stalks Green onions, chopped; 1 Onions, diced; 2 stalks Celery, diced; 1 Green peppers, diced; 1 Red peppers, diced; 1/2 lb Okra, sliced ((If you know you don't like okra, substitute 2 chopped zucchini)); 1 lb Andouille sausage, chopped; 1 can Diced tomatoes (14 oz / 397 g can), drained ((If you can find fire-roasted ones, they'll be great in this)); 1 1/2 Tbsp Cooking oil; 1 tsp Paprika; 3 cups Chicken stock; for serving Hot sauce (opt)

Active: 35 min Total: 40 min

Original

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.

Dependency

Cajun Fried Rice

Proteins

Sausage

Cuisines

American - Southern

Ingredients

Metric

Servings:

Roux-less Andouille Gumbo with Rice:

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

Prep

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.

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Make

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.

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