Andouille Sausage Gumbo

Ingredients

• 1 package (12 ounces) Johnsonville Apple Chicken Sausage or 1 package (13.5 ounces) Johnsonville Andouille Smoked Rope Sausage, cut into dice-size pieces
• 2 pouches (8.8 ounces each) Uncle Ben's® Ready Rice Original Long Grain
• 2 tablespoons Cajun seasoning
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 2 tablespoons butter
• 2 tablespoons flour
• 1/4 cup Worcestershire sauce
• 1 chicken bouillon cube
• 3 cups water
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons Gumbo Filé Powder
• 2 stalks celery, diced

Cooking Instructions

1. In medium sauce pot, heat until hot. Add sausage and sauté until browned. Remove sausage and set aside.
2. In same pot, with fat from sausage left behind add in onions, green bell pepper, celery, garlic and Cajun seasoning. Sauté until onions are soft.
3. Remove vegetables and set aside with sausage.
4. Melt butter and combine with flour to make a roux. Cook roux until it becomes a medium brown color.
5. Add in water, chicken bouillon, sausage, vegetables, can of tomatoes and Worcestershire sauce. Mix well to incorporate roux.
6. Bring to a boil, then simmer on low for 30 min. Stirring occasionally.
7. When gumbo is almost done, season with salt, pepper, and filé powder. Stir and mix well.
8. Heat rice according to package instructions.
9. Portion rice and serve with gumbo.