BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

January 31 2011

Sausage Gumbo

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1/4 cup vegetable oil
1 large yellow onion, chopped
1 red bell pepper, chopped
1 rib celery, chopped
1/4 cup all purpose flour
2 cans chicken broth, chilled
Two 16-ounce packages Johnsonville Smoked Brats, bias-sliced
1 1/2 cups sliced fresh okra
2 tbs cajun seasoning
3 cups cooked long grain rice, warm

Heat the oil in a large stockpot over medium heat. Add the onion, peppers, and celery. Saute until the veggies are softened.

Add the flour, whisking until the liquid is absorbed. Pour in the cold broth, whisking constantly. Bring to a boil.

Add the brats, okra, and seasoning. Cook for 20-25 minutes. Serve over rice.