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Sausage Gumbo
PAIR WITH
Pimento Cheese Drop Biscuits
(PAGE 160)
I love gumbo, but I don’t love standing in front of a hot pan for 30 minutes, stirring the base flour and oil mixture called “roux.” Fortunately, brown roux can be cooked in as little at 6 minutes in the microwave, just enough time to get the Cajun “holy trinity” of onions, peppers, and celery started in the soup pot
.
This soup is super-adaptable. I use smoked turkey sausage, but you can substitute 12 oz [340 g] of peeled and deveined shrimp and add them with the okra. Or make the gumbo vegan by substituting a large chopped garnet yam for the sausage and using vegetable broth rather than chicken broth. I prefer frozen or homemade fresh black-eyed peas to mushy ca
page 160
, y’all
.
SERVES
4 TO 6
ACTIVE TIME
20
MINUTES
TOTAL TIME
45
MINUTES
1
/
2
cup [70 g] all-purpose flour
1
/
2
cup [120 ml] safflower oil
1 large yellow onion, finely chopped
1 large green bell pepper, seeded and chopped
3 celery stalks, thinly sliced
7 medium garlic cloves, thinly sliced
1 Tbsp Cajun seasoning
5 cups [1.2 L] chicken or vegetable broth
(see page 17)
3 cups [540 g] frozen or homemade black-eyed peas
(see page 19)
12 oz [340 g] smoked turkey or pork sausage links, cut into bite-size pieces
2 cups [230 g] frozen sliced okra
1 Tbsp apple cider vinegar
2 tsp filé powder
Sea salt
Freshly ground black pepper
Hot sauce, for serving
1.
In a microwave-safe glass measuring cup with a 4-cup [960-ml] capacity, whisk together the flour and
1
/
4
cup plus 3 Tbsp [105 ml] of the safflower oil.
Microwave on high for 3 minutes, and then use an oven mitt to remove the measuring cup from the microwave and whisk the mixture; be very cautious, because hot roux can cause severe burns.
Return the measuring cup to the microwave and cook on high, whisking every minute, until the mixture is the color of an old copper pe
1
/
2
to 7 minutes, depending on your microwave.
2.
While the roux cooks, heat the remaining 1 Tbsp of the safflower oil in a large soup pot or Dutch oven over medium heat.
Add the onion, bell pepper, and celery and sauté, stirring frequently, until the onion is translucent, about 8 minutes.
Add the garlic and Cajun seasoning and sauté until fragrant, about 1 minute.
Carefully pour the hot roux into the pot and stir to coat the vegetables.
3.
Add the chicken broth, black-eyed peas, and sausage to the pot.
Cover, bring to a simmer, and reduce the heat to medium-low.
Simmer, stirring occasionally, for 10 minutes.
Add the okra, reduce the heat to low, and simmer gently, uncovered, until the okra is tender, about 10 minutes.
Remove the pot from the heat, add the vinegar and filé powder, and stir to combine.
Season with salt and pepper.
4.
Ladle the gumbo into bowls and serve immediately, with a bottle of hot sauce at the ready.
GET AHEAD:
Let the roux sit at room temperature in the measuring cup until completely cool, and then pour it into a container with a tight-fitting lid (I use a ca