Classic Sausage Gumbo

When I lived in Charlotte with my friend Katie Jo Smith, she would make soups or stews every Sunday afternoon for the upcoming week's worth of lunches (and even freeze some, too!). This gumbo was a recipe she used, and it is very hearty!

I forgot to take a picture, but it makes about 6-8 servings.


Classic Sausage Gumbo

1/3 c flour
1/4 c oil
1 med onion, chopped
1 green pepper, chopped
4 cloves garlic, chopped
2 stalks celery, chopped
8-10 oz smoked turkey sausage, halved lengthwise and cut into 1/2 inch slices
2 14 oz cans reduced sodium chicken broth
2 bay leaves
1 cup frozen okra
1 tsp file powder (I used some Tumeric and Paprika)
3 cup hot cooked rice


In a saucepan or 4-qt dutch oven, combine flour and oil until smooth. Cook over medium high heat for 5 minutes, stirring constantly. Reduce heat to med. low, cook 15 minutes or until roux is dark reddish brown.

Stir in onion, celery, green pepper and garlic. Cook over med. heat for 3-5 minutes or just until veggies are crisp tender.

Stir in broth, sausage, okra and bay leaves. Bring to a rolling boil and reduce heat. Simmer, covered, for about 15 minutes. Remove from heat. Discard bay leaves and stir in file powder. Serve in bowls with rice.

Love,
Lynn