Sunny's Quickest Sausage "Gumbo" Ever
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 880
- Total Fat
- 25
- Saturated Fat
- 10
- Carbohydrates
- 137
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 23
- Cholesterol
- 50
- Sodium
- 699
- Total: 40 min
- Active: 20 min
Ingredients
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
Directions
- 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.
- Pour over prepared rice and hit with a shake of your favorite hot sauce.