BIG-BATCH ANDOUILLE GUMBO
Take the time to chop some extra veggies and sausage, and make this giant pot of soup to freeze in batches. On a busy night, a satisfying dinner can be ready in minutes.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat a large Dutch oven over medium-high heat. Add 1/2 cup of the oil and the sausage, and cook, stirring, until it has browned and much of the fat has rendered, 6 to 8 minutes. Transfer the sausage to a plate with a slotted spoon; set aside.
- Add the remaining 1/2 cup oil, and heat. Add the flour, and cook, stirring constantly, until light golden brown, about 3 minutes. Add the onions, peppers, celery and 2 teaspoons salt, and cook, partially covered, lifting the lid to stir occasionally, until the vegetables begin to soften, about 5 minutes (add a splash of water or broth if the mixture begins to stick to the bottom of the pot). Add the okra, garlic, thyme, bay leaves and crushed red peppers, and cook, stirring, until the okra begins to soften, about 2 minutes.
- Add the chicken broth, tomatoes and reserved sausage, and bring to a high simmer. Adjust the heat to maintain a low simmer, and cook, stirring occasionally, to heat through the soup and let the flavors meld, about 20 minutes. If you want the soup thinner, add a little more chicken broth or water. Stir in the vinegar, scallions and parsley, and add salt to taste.
- Let the soup cool to room temperature, then divide it among four 1-quart containers and freeze for up to 1 month.
- To reheat: Let the soup thaw in the refrigerator overnight. Bring it to a simmer over medium-low heat, stirring frequently, until heated through. Thin it with a little water if desired, and adjust the seasoning with salt. Serve with steamed white rice.
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Joiya Munda
[email protected]This is a great recipe for a beginner cook. It's easy to follow and the results are delicious.
Divine Victory
[email protected]I've made this gumbo several times now and it's always a hit with my family and friends.
SNP Skyler
[email protected]This gumbo is a bit pricey to make, but it's worth it for a special occasion.
Muhammad Shafii
[email protected]I'm not a fan of spicy food, but this gumbo was just the right amount of heat. It was flavorful without being overwhelming.
Usman Amna
[email protected]This gumbo is perfect for a large gathering. It's easy to double or triple the recipe.
Shayan Khalid
[email protected]I love the addition of okra to this gumbo. It adds a nice slimy texture and a bit of extra flavor.
Raja Rock
[email protected]This gumbo is a bit time-consuming to make, but it's worth the effort. The flavors are complex and delicious.
Md Fisan
[email protected]I'm not a big fan of gumbo, but this recipe changed my mind. The flavors are amazing and the andouille sausage adds a nice kick.
kgadifele mohlala
[email protected]This gumbo is the perfect comfort food. It's warm, hearty, and filling. I love serving it on a cold winter day.
Khalil Khan
[email protected]I made this gumbo for a Mardi Gras party and it was a huge hit. Everyone loved the spicy flavor and the generous amount of seafood.
gica brawl stars
[email protected]This gumbo is a labor of love, but it's worth it. The end result is a delicious, hearty dish that will warm your soul.
Nusra Tusubira
[email protected]I've tried many gumbo recipes over the years, but this one is by far the best. The flavors are perfectly balanced and the consistency is just right.
Shuvo Music BD
[email protected]This is my go-to gumbo recipe. It's always a hit at parties and potlucks.
Jenny Rush
[email protected]This gumbo is so rich and flavorful. I love the combination of the andouille sausage, chicken, and shrimp.
Goodness Eberechukwu
[email protected]I love how easy this gumbo is to make. I can throw it together in no time and it's always a hit with my guests.
Mukesh yadav Yadav
[email protected]This is the best gumbo I've ever had! The andouille sausage was perfectly cooked and the broth was so flavorful. I will definitely be making this again.
Azra Jabeen
[email protected]I've made this gumbo several times now and it's always a crowd-pleaser. The instructions are easy to follow and the results are always delicious.
Luke Marshall
[email protected]This gumbo is a true taste of Louisiana! The andouille sausage adds a spicy kick that is perfectly balanced by the rich, flavorful broth. I served it over rice and it was a hit with my family.