Smoked Sausage Gumbo

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3/4 lb polish sausage
• 1 cup long grain rice
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery ribs, chopped
• 1 large carrot, peeled and chopped
• 2 teaspoons dried oregano leaves
• 2 teaspoons dried thyme leaves
• 1/8 teaspoon ground red pepper
• 1/4 cup flour
• 2 tablespoons olive oil
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (14 ounce) can chicken broth

Recipe

• 1 bring 2 cups water toa boil in med. sausepan over high heat.
• 2 meanwhile cut sausage in half lengthwise, then crosswise into 1/2 inch slices.
• 3 stir rice into boiling water.
• 4 reduce heat to low, cover and simmer 18 minutes or until liquid is absorbed.
• 5 while rice is cooking, place sausage, onion, bell pepper, celery, carrot, oregano, thyme and ground red pepper in large microwavable container.
• 6 cover and cook on high 5 minutes; stir.
• 7 cook 3 minutes more or until vegetables are crisp-tender.
• 8 while vegetable mixture is cooking, prepare roux.
• 9 sprinkle flour evenly over bottom of dutch oven.
• 10 cook over high heat without stirring, 3 to 4 minutes or until flour begins to brown.
• 11 reduce heat to medium and stir flour about 4 minutes or until evenly browned.
• 12 stir in oil until smooth. (roux will be thick and chocolate brown).
• 13 carefully pour vegetable mixture into dutch oven and stir until coated with roux.
• 14 stir in tomatoes and broth; bring to a boil over high heat.
• 15 cover and simmer over medium heat 5 minutes.
• 16 serve gumbo over rice in individual bowls.