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Smoked Venison Sausage Gumbo
Ingredients
- 1 Cup Chicken Stock or Broth
- 1 (14 1/2 oz) Can Diced Tomatoes undrained
- 1/4 Cup Flour
- 2 Tbsp. Olive Oil
- 3/4 lb. Smoked Venison Sausage (Polis Sausage, Bratwurst, or Country Sausage, etc.)
- 1 Medium Onion diced
- 1 Green Bell Pepper diced
- 1 Carrot peeled and chopped
- 2 Tsp. Dried Oregano Leaves
- 2 Tsp. Dried Thyme Leaves
- 1/8 Tsp. Cayenne Pepper
- 1 Cup Uncooked Long-Grain White Rice
- 2 Cups Water
- 3 Tbsp. Fresh Parsley chopped
- 2 Stalks Celery chopped
Servings: 4
Instructions
- Combine the chicken broth and tomatoes in a Crock-Pot. Sprinkle the flour evenly over the bottom of the small skillet. Carefully cook over high heat, without stirring, for 3-4 minutes, until the flour just beings to brown. Reduce the heat the medium and stir for about 4 minutes. Stir in the oil until smooth. Carefully whisk the flour mixture into the Crock-Pot. Add the venison sausage, onion, bell pepper, celery, carrot, oregano, thyme and cayenne pepper. Stir well. Cover and cook on low for 4-5 hours or until the juices are thickened. 30 minutes before the gumbo is ready to serve, prepare the rice by cooking it in 2 cups of boiling water in a medium saucepan. If the gumbo thickens while standing, stir in additional broth. Serve gumbo over rice. Serves 4.
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