Sausage Gumbo

Another one of our favorite go-to dinners that we often double-up on, to eat for lunches too!

Serves 4-6 people

Ingredients:

1 tsp kosher salt

1 tsp fresh cracked black pepper

½ tsp cayenne pepper

½ tsp white pepper

½ tsp paprika

½ tsp onion powder

1 tsp garlic powder

1 medium yellow onion, small dice

1 green bell pepper, small dice

3 sticks celery, small dice

7 C chick’n flavored bullion into broth

8 oz sausage, diced (vegan shrimp can also be added)

1 Tbsp minced garlic

Salt and pepper to taste

1 Tbsp gumbo File powder

1 Heaping Tbsp tomato paste

(Optional: add 1 C chopped Kale and/or 1 C frozen Okra)

1) Prep veggies and prepare broth, we recommend 'Better than' veggie or chicken flavor, but bullion works too. Pre-make

hush puppies.

2) Mix all seasonings together and set aside in small bowl.
3) Start roux in bottom of soup pot. Once roux reaches white, add in celery, onion, and bell
pepper. Add a few tsp’s of water if mix starts to dry out. Sweat veggies in roux while
allowing it to blonde.
4) Once veggies begin to soften, add in minced garlic and sausage (and vegan shrimp)
pieces. Cook until heated, about 2 minutes.
5) Add in tomato paste and broth. Stir well.
6) Add in all seasonings and stir well. Cook until broth begins to reduce. Add in kale and/or
okra at this point, so you should choose.
7) Simmer on medium-low heat for 30 minutes before serving.
Serve with rice or pre-made hush puppies
- We go back-and-forth and like to pour soup on top of rice or just add a scoop right into the middle!
- If using leftovers for lunch, storing them together will cause the sauce to soak into the rice, but it's AMAZING!