Southwestern Sausage Gumbo

 image_9       image_13


  • Abadouille sausage (12 OZ.) Cut into ½ inch slices.
  • chicken stock (one 32 OZ. carton)
  • 1 green bell pepper, chopped
  • 1 red bell pepper, ped
  • 1 small green chili pepper, finely diced
  • 3 garlic cloves, minced
  • 1 cup scallions, diced
  • 1 can kernel corn, rinsed
  • 1 can diced tomatoes
  • 1 can red kidney beans, rinsed
  • 1 can tomato paste
  • 1 ½ cup white rice, cooked
  • 1 tsp crushed red pepper flakes
  • 1 tablespoon fresh basil
  • Cajun seasonings (salt, pepper, garlic powder, paprika, onion powder, oregano, cayenne pepper)
  • Olive oil
  • ¼ cup water
  • Splash of red wine, optional
  • ¼ cup Quinoa flour (to add thickness)


  1. Prepare ingredients and cut up vegetables.
  2. Cook sausage over stove. Sauté with olive oil, salt & pepper, for 5 minutes.  Add minced garlic and peppers.  Cook for about 5 more minutes, stirring occasionally until veggies are tender.
  3. Transfer sausage mixture to a large pot – big enough for the rest of the gumbo ingredients.
  4. Add in the corn, beans, basil, scallions, and tomatoes and cook for 5 minutes stirring occasionally.
  5. Add in chicken stock, water, and tomato paste.
  6. Add seasonings to taste and quinoa flour to thicken the gumbo.
  7. Let simmer over stove for about 45 min.
  8. Put the rice in at the very end and serve!

This recipe makes about 5 quarts or the size of a traditional crock pot.  It has smokey & spicy flavors with a hint of tomato. I placed in the top 3 with this recipe in a soup cook-off!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s