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Smoked Sausage Gumbo

Total Time

Prep: 20 min. Cook: 4 hours

Makes

5 servings

Serve up the flavors of the bayou! You'll leave the table satisfied, as it's chock-full of veggies, seasonings and sausage. Add in even more Cajun flavor with Andouille sausage. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Ingredients

  • 2 tablespoons olive oil
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 medium carrot, chopped
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 pound smoked kielbasa or Polish sausage, cut into 1/2-inch pieces
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 1/8 teaspoon cayenne pepper
  • Hot cooked rice

Directions

  1. In a large skillet, heat oil over medium heat. Add celery, onion, green pepper and carrot; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually add broth. Bring to a boil. Cook and stir until thickened, about 2 minutes.
  2. Transfer to a 3-qt. slow cooker. Stir in sausage, tomatoes, oregano, thyme and cayenne. Cover and cook on low until heated through, 4-5 hours. Serve with rice.
  3. Freeze option: Freeze soup and rice, if desired, in freezer containers. Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through, adding a little water if necessary. Serve gumbo with rice.

Nutrition Facts

1 serving: 391 calories, 30g fat (9g saturated fat), 64mg cholesterol, 1011mg sodium, 17g carbohydrate (6g sugars, 4g fiber), 14g protein.

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