Sunny's Quickest Sausage "Gumbo" Ever

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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2 tablespoons unsalted butter (fat doesn't count as an ingredient!)

6 small or 4 large New Orleans-style or andouille sausage links, sliced into 3/4-inch ovals (rounds on the bias) 

1 cup frozen chopped fire-roasted peppers and onion blend, thawed 

1 tablespoon plus 1 teaspoon tomato paste 

2 tablespoons Cajun seasoning blend 

4 cups low-sodium chicken stock 

4 to 6 cups prepared white rice, for serving 

Your favorite hot sauce (but I prefer Crystal's here), for serving 


  1. In a large pot on medium heat, add the butter and sausage. Cook, stirring, until color and a light crust forms on most sides of the sausage, about 5 minutes. Add the pepper and onion blend and tomato paste and cook, stirring, until the bright red of the paste becomes a muted reddish brown, 5 to 8 minutes. Add the Cajun seasoning blend and cook it the same way as the tomato paste, ensuring the spices bloom and become fragrant. Add the stock, bring to a simmer and simmer, uncovered, for 15 minutes.
  2. Pour over prepared rice and hit with a shake of your favorite hot sauce.

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