By Jessica McCoy
Northwoods Gumbo
1 step
Prep:15minCook:1h 20min
Cajun cooking is all about using what's available to you. I moved to Maine from New Orleans 5 years ago. I'm not going to have access to certain ingredients such as Andouille, but that's not going to stop me on this chilly rainy day.
Updated at: Thu, 25 Jul 2024 20:49:01 GMT
Nutrition balance score
Unbalanced
Glycemic Index
50
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories674.9 kcal (34%)
Total Fat51.1 g (73%)
Carbs22.4 g (9%)
Sugars3.4 g (4%)
Protein30.6 g (61%)
Sodium1623.6 mg (81%)
Fiber1 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, oregano, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 30 minutes. Season the turkey with the Cajun seasoning and add to the pot. Simmer for 20 minutes. Skim off any fat that rises to the surface. Remove from the heat, stir. Remove the bay leaves and serve in deep bowls with rice.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
