Photo: Andrew Purcell
Sunny Anderson's gumbo takes way less time to make than most, but it's just as flavorful and bold; if you can find gumbo filé powder in your local supermarket's spice section, shake a bit over your bowl (as you would salt) for a distinctly earthy flavor.
Serves 6 to 8
Active time: 25 minutes
Total time: 1 hour
In a large heavy-bottomed pot, heat oil over medium-high heat. Add sausage and chicken, being careful not to crowd (cook in batches if necessary). Cook until all sides are golden, then transfer with a slotted spoon to a plate, leaving fat in the pot.
In the same pot, lower heat to medium, then add butter and flour. Cook, stirring continuously with a wooden spoon, until the mixture turns deep golden brown, about 12 minutes.
Add onion, celery, bell pepper, and Creole seasoning to pot and cook, stirring, until vegetables are tender, about 3 minutes. Add tomatoes, stock, and reserved sausage and chicken. Bring pot to a boil, then reduce heat to simmer. Cover and cook 25 minutes, stirring occasionally. Season with salt and pepper to taste. Serve gumbo warm over rice with a dash of hot sauce, if using.
From the January 2014 issue of O, The Oprah Magazine
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