Smoked Nutria and Andouille Sausage Gumbo

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READY IN: 1hr 40mins
SERVES: 12-15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large stock pot, heat oil over medium high heat.
  • Once oil is hot, add flour.
  • Using a wire whisk, stir until roux is golden brown, taking care not to scorch (Should black specks appear, discard and begin again).
  • Add onions, celery, bell pepper, and garlic.
  • Sauté approximately three to five minutes or until vegetables are wilted.
  • Add smoked nutria and andouille sausage.
  • Sauté in roux approximately fifteen minutes.
  • Add chicken stock, one ladle at a time, stirring constantly until all is incorporated.
  • Bring to a rolling boil, reduce to simmer.
  • Cook until smoked nutria is tender, adding additional stock to retain volume of liquid.
  • Once tender, approximately one hour, add green onions and parsley.
  • Season to taste using salt and pepper.
  • Cook additional five minutes and serve over cooked rice.
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