Andouille And Roasted Squash Gumbo
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
47
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tsp
Paprika (smoked)1
Salt1 cup
Vegetable Oil1 cup
All-Purpose Flour4 cloves
Garlic (thinly sliced)1 large
Bay Leaf (fresh)2 cups
Chicken StockDirections:
1
Watch how to make this recipe
2
Preheat the oven to 400 degrees F
3
Place the squash on a baking sheet and spray with the olive oil spray and season with salt, pepper and nutmeg
4
Roast until tender and brown at the edges, 20 to 25 minutes
5
Heat a soup pot over medium-high heat
6
Add a drizzle of oil and the sausage, cook until brown, then remove
7
Add the remaining oil, some black pepper, flour and paprika, and stir
8
Cook until brown and very fragrant, 20 minutes
9
Add the celery, onions and bell peppers, season with salt and pepper and soften, 5 minutes
10
Add the okra, thyme, garlic, bay leaf and chile peppers, stir a few minutes more
11
Add the stock, beer and tomatoes and the hot sauce, to taste
12
Add the sausage back to the gumbo, simmer to thicken, 20 to 30 minutes
13
Add the squash and stir to combine
14
Cool and store for a make-ahead meal
15
Reheat over medium heat
16
Serve in shallow bowls and top with the scallions