Ingredients
Scale
- 1 teaspoon of bacon fat or butter
- 1/2 of a large onion, chopped
- 3 cloves of garlic, peeled and chopped
- 2 stalks of celery, chopped (reserve the leaves!)
- 1 1/2 Tablespoons flour
- 1 cup of chopped bell pepper
- 1 cup canned tomatoes, crushed
- 1 cup of Guinness Stout or other dark stout beer
- 1 cup beef broth
- 1 – 2 teaspoons Mystic Blue Creole Blackening Rub (depending on how spicy you want it!)
- 1 bay leaf
- 1/4 cup uncooked rice
- 1 cup sliced smoked lowfat turkey sausage (or andouille)
Instructions
- Heat a medium saucepan over medium heat and add the bacon fat, onion, garlic and celery. Sautee for a few minutes, stirring constantly, until the onion is soft but not yet brown. Sprinkle with flour and stir to coat the vegies in the flour.
- Add the tomatoes, bell pepper, stout, broth, Mystic Blue Creole Blackening Rub, bay leaf and uncooked rice.
- Cover and cook for about 20 minutes, stirring occasionally, until the rice is fully cooked. Stir in the sausage and cook for 5 minutes more until the sausage is hot. Add some water or broth if needed to thin the gumbo.
- Stir in the celery leaves, saving a few for garnish. Serve hot in bowls and enjoy.