Veggied-Up Sausage Gumbo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 oz chorizo or other spicy sausage, sliced1# okra, washed and sliced1 large green bell pepper, chopped1 can diced tomatoes1 quart chicken or beef stock1 medium onion, chopped3 cloves garlic, minced3 celery ribs, sliced1 tsp thyme2 tsp oregano1 TBSP Wortchestershire sauce1/4 cup white vinegar2 small or one medium eggplant, in 1" cubes1-2 medium zucchini, in 1" cubes1 bunch kale, deribbed and chopped1/2 cup flat leaf parsley, leaves chopped1/2 cup white flour1/2 cup vegetable oil2-3 bay leaves2 TBSP olive oil or other vegetable oilSalt and hotsauce to taste
In a large pot, heat the 2 T olive oil, and saute the okra and eggplant until the okra seeds start to toast, and the okra is no longer stringy. Add the zucchini, celery and onion and continue to saute. If needed, use a little bit of stock to deglaze and scrape up the brown bits forming in the bottom of the pan. Meanwhile, in a separate pan, combine the 1/2 cup oil and flour over medium heat and whisk continuously until the mixture browns to a peanut butter color. Immediately remove from the heat and pour the roux over the vegetables, stirring, add the rest of the stock, and the canned tomatoes, herbs, vinegear, wortchestershier sauce, salt and pepper. Bring to a simmer stirring occasionally, for about 30 minutes, adding the kale at about 20 minutes. Wipe out the roux pan and use it to brown the chorizo, adding the garlic towards the end of browning, then add the chorizo and garlic to the pot. Add the chopped parsley in the last minute of cooking. If extra thickness is desired, add 2 tsp of file powder after the gumbo is taken off the heat.
Serving Size: About 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KAPELAKIN.
Serving Size: About 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KAPELAKIN.
Nutritional Info Amount Per Serving
- Calories: 345.7
- Total Fat: 25.8 g
- Cholesterol: 18.7 mg
- Sodium: 391.0 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 5.4 g
- Protein: 9.6 g
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