Pork and Sausage Gumbo
- Total Time
- 1:14
- Prep
- 0:20
- Cook
- 0:54
- Serves
- 4
- Difficulty
- Moderate
Gumbo, a Cajun soup-like dish, is often prepared with at least 1/4 cup oil. This is a terrific low-fat version, with all of the richness of the classic.
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all-purpose flour3 Tbsp
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olive oil1 Tbsp
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uncooked lean pork tenderloin¾ pound(s), trimmed of all visible fat and cut into 1/2-inch chunks
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low-fat sausage(s)¼ pound(s), sweet Italian links, casings removed
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uncooked red onion(s)1 medium, chopped
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green pepper(s)1 medium, seeded and chopped
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uncooked celery2 rib(s), medium, chopped
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garlic clove(s)3 clove(s), medium, minced
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water½ cup(s)
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canned diced tomatoes14 ½ oz
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frozen okra10 oz, package
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reduced-sodium chicken broth2 cup(s)
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dried thyme1 tsp
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table salt½ tsp
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black pepper¼ tsp, freshly ground
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cayenne pepper¼ tsp
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bay leaf1 leaf/leaves
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cooked white rice2 cup(s), hot
- Sprinkle the flour evenly over the bottom of a large nonstick Dutch oven or heavy pot. Cook over medium-low heat, stirring occasionally, until the flour is fragrant and begins to color, about 5 minutes. Cook, stirring constantly, until the flour is the color of peanut butter, about 10 minutes longer. Transfer the flour to a small bowl. Wipe the pot clean.
- Heat the oil in the Dutch oven over medium-high heat. Add the pork and sausage and cook until very lightly browned, 6–8 minutes. Transfer to a plate. Add the onion, bell pepper, celery, garlic, and water to the Dutch oven. Cook, stirring occasionally and scraping up the browned bits with a wooden spoon, until the vegetables are softened, 3–5 minutes.
- Return the browned flour to the pot and cook, stirring, about 1 minute. Add the tomatoes with their juice, the okra, broth, thyme, salt, pepper, cayenne, and bay leaf. Return the pork and sausage to the pot; bring to a boil. Reduce the heat and simmer, covered, until the pork is tender and the liquid thickens slightly, about 20 minutes. Discard the bay leaf.
- Put a mound of the rice in the center of each soup bowl. Ladle the gumbo around the rice. Yields 11/2 cups gumbo with 1/2 cup rice per serving.