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Gumbo is a soup/stew that is a creole dish, cuisine of Louisiana. It’s rich and flavorful with a hint of smokiness, thanks to the andouille sausage. The dish is made with a thickening agent that’s made of equal parts oil and flour, called a roux. More easy weekday meals made delicious with Knorr: 30 Minute Dinners + How To Freeze Them For Later 3 Delicious Weeknight Dinners Using Knorr Shakshuka Sauce!
1/4 cup + 2 tablespoons Tuscanini Olive Oil, divided
1/4 cup Mishpacha All Purpose Flour
4 andouille sausages, sliced
2 stalks celery, diced
1 onion, diced
1 green pepper, diced
1/2 cup shakshuka sauce, or an equal amount tomato sauce and salsa
1 cup broth of your choice, such as Manischewitz Chicken Broth
1/2 teaspoon dried thyme
1 bay leaf
1/4 teaspoon cayenne
rice
hot sauce
Combine one-fourth cup oil and flour in a pot over medium-low heat. Whisk often until the mixture turns a deep brown, eight to 10 minutes. Set the roux aside.
In a skillet, heat the remaining two tablespoons of olive oil. Cook the sausage slices until browned. Remove them from the pan and add the vegetables. Cook, stirring often, for five minutes.
Add the sausage slices back into the pan as well as the shakshuka sauce and broth. Mix well and add in the roux and seasonings. Cook for 10 minutes, stirring often. Remove the bay leaf and discard.
Serve with rice and a dash of hot sauce.
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