Andoullie Gumbo


Jambalaya and Gumbo are 2 things we like very much but don't have often. I can't remember ever actually making Gumbo but I found a recipe in the cook book that came with my Crock Pot. This recipe is loosely based off of that. You see, we kind of forgot to start making dinner this morning when we woke up since we were both so consumed with going on our "top secret Christmas mission" for each other's gifts. So, when we got home at 5:00ish, we figured we had to modify. So we scrapped the use of the Crock Pot and made it on the stove instead. It was good, but a little spicy for my liking.


1 can Broth (we used vegetable)
1 (14.5 ounce) can Diced Tomatoes
1/4 cup Flour
3 links Andoullie Sausage, sliced into coins
2 Green Peppers, diced
1 Onion, diced (we used half white and half red)
2 teaspoons Oregano
2 teaspoons Thyme
1/8 teaspoon Red Pepper Flakes
1/2 teaspoon Fresh Ground Black Pepper
1/2 teaspoon Garlic Powder
1 cup Uncooked White Rice

Combine the broth and tomatoes in a large stock pot. Add the flour and stir until combined. Add the sausage, onion, pepper, and spices and stir well. Cook on medium heat for about an hour. Cook the rice according to package directions. Portion out the rice in bowls and ladle the gumbo over it.