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We love gumbo in our house. While some might think of it as a winter meal, I think it is an all year long meal (I also eat soup all year long which apparently is weird – oh well). You know my pet peeve is insanely long intros when all I’m looking for is a recipe, so I’ll jump right in.

Cook time: 45 minutes

Serves: 2

Ingredients:
-1/4 cup flour
-3 Tbsp vegetable oil
-5 Italian sausage links, halved lengthwise, sliced 1/2 inch thick
-1 small chopped yellow onion
-1 red bell pepper cut in 1/2 inch pieces
-1 minced celery rib
-2 cloves minced garlic
-1 tsp cajun seasoning
-A dash of fish sauce (optional)
-1/2 tsp dried thyme
-1/2 cup water
-2 scallions sliced
-2 cups of rice (cooked)

Directions:
-Whisk flour and oil together in medium sauce pan until smooth. Cook over medium heat, whisking occasionally, until mixture is a deep brown.

-Add Italian sausage, onion, bell pepper, and celery. Cook for 10 more minutes, stirring occasionally.

-Add garlic, cajun seasoning, and thyme and cook for 30 seconds. Add fish sauce and water and slowly whisk/scrape up any brown bits.

-Bring to a simmer for 10 minutes, stirring occasionally. Serve over rice with scallions on top.