- 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)
- Prepare ingredients and cut up vegetables.
- 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.
- Transfer sausage mixture to a large pot – big enough for the rest of the gumbo ingredients.
- Add in the corn, beans, basil, scallions, and tomatoes and cook for 5 minutes stirring occasionally.
- Add in chicken stock, water, and tomato paste.
- Add seasonings to taste and quinoa flour to thicken the gumbo.
- Let simmer over stove for about 45 min.
- 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!