Spicy Bean and Sausage Gumbo
Dive into a bowl of hearty and flavorful Spicy Bean and Sausage Gumbo, a soul-warming dish that brings a taste of Louisiana to your table! This easy gumbo recipe features smoky andouille sausage, tender kidney and black beans, and a medley of vibrant vegetables like onion, bell pepper, and celery. Cooked in a rich, roux-based broth spiced with smoked paprika, cayenne, and thyme, this gumbo is perfectly seasoned with just the right amount of heat. Finished with a sprinkle of fresh green onions and parsley, it’s a feast for the senses. Serve it over fluffy white rice for a comforting one-pot meal that’s ready in just an hour. Perfect for weeknight dinners or casual gatherings, this spicy sausage gumbo is sure to impress! Keywords: Spicy Bean and Sausage Gumbo, gumbo recipe, sausage gumbo, easy gumbo, spicy gumbo, Louisiana gumbo, comfort food recipes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces andouille sausage
- 1 large onion, diced
- 1 medium bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 14 ounces diced tomatoes (canned)
- 15 ounces kidney beans (canned, drained and rinsed)
- 15 ounces black beans (canned, drained and rinsed)
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 2 pieces bay leaves
- 1 teaspoon hot sauce
- 3 pieces green onions, chopped
- 2 tablespoons fresh parsley, chopped
- 4 cups white rice (cooked, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Slice the andouille sausage into 1/4-inch rounds. Add the sausage to the pot and sauté for 4-5 minutes until browned. Remove the sausage and set aside.
Add the diced onion, bell pepper, and celery to the pot. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir continuously for 2-3 minutes to create a roux.
Slowly pour in the chicken broth while stirring to prevent lumps from forming.
Add the diced tomatoes, kidney beans, black beans, smoked paprika, cayenne pepper, dried thyme, and bay leaves to the pot. Stir to combine.
Return the browned sausage to the pot and bring the gumbo to a simmer. Reduce the heat to low, cover, and let it cook for 25 minutes, stirring occasionally.
Stir in the hot sauce and adjust seasoning with salt and pepper to taste.
Remove the bay leaves before serving.
Garnish the gumbo with chopped green onions and parsley.
Serve hot over cooked white rice. Enjoy!
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 25% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 1219 mg | 53% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 6.6 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 982 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
