Sausage Gumbo

8 ounces sausage – I used Kielbasa
½ teaspoon chili powder
¼ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon dried thyme
1 green bell pepper, diced
1 celery stalk, diced
1 yellow onion, minced
4 tomatoes medium size, chopped
1½ tablespoons unsalted butter
3 cloves garlic
⅓ cup flour, divided
3 tablespoons olive oil
3¼ cups broth – I used chicken broth
kosher salt
black pepper

Combine chili powder, onion powder, paprika, and dried thyme in a bowl to make the spice mix. Cut sausage into bite size pieces. Season sausage all over with half of spice mix then set aside. . Heat 2 tablespoons butter in a medium pot over medium heat. When butter is foamy, add sausage and cook until browned, 2-3 minutes per side. Remove sausage from pan and set aside. Add remaining butter over medium-high heat. Add bell pepper, celery, onion, and remaining spice mix. Cook until onion is soft, about 5 minutes. Add the garlic cloves and cook until fragrant, about 1 minute. Whisk 2 tablespoons flour into pot with vegetables over medium heat. Cook, stirring continuously, until flour is lightly browned, about 3 minutes. Add diced tomatoes and 2 cups broth. Whisk vigorously until flour is fully incorporated, 1-2 minutes. Increase heat to high and bring to a boil, then return heat to medium and simmer until thick, about 10 minutes. Season with salt and black pepper as desired. Remove and discard whole garlic cloves from gumbo and reduce heat under pot to medium low. Stir sausage into gumbo to warm through, 2-3 minutes. Taste and add more salt and black pepper as desired. Serve gumbo over fluffy rice.

*Note – there is no okra in this recipe because I hate okra…it is slimy and gross

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