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Smoked Sausage Gumbo Casserole

MAKES 12 TO 14 SERVINGS
Print Recipe
Ingredients Method

Ingredients
  

  • 3/4 cup vegetable oil divided
  • 2 cups chopped yellow onion
  • 1 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 2 cups rice
  • 1 quart chicken broth
  • 2 14.5-ounce cans fire roasted diced tomatoes
  • 1/2 cup all-purpose flour
  • 1 16-ounce package smoked sausage, sliced and cooked
  • 2 cups frozen sliced okra
  • 2 tablespoons hot sauce
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Creole seasoning
  • 1 teaspoon garlic powder
  • Garnish: chopped green onions fresh oregano leaves

Method
 

  1. Preheat oven to 350°. Spray a 4-quart baking dish with cooking spray. Set aside.
  2. In a large Dutch oven, heat 1/4 cup vegetable oil over medium-high heat. Add onion, celery, and
  3. bell peppers. Cook, stirring frequently, for 10 minutes. Add rice; cook for 2 minutes, stirring
  4. constantly. Add broth and tomatoes; bring to a boil. Reduce heat to medium-low, and cook,
  5. covered, until rice is tender, approximately 20 minutes. Remove from heat.
  6. In a medium skillet, combine remaining 1/2 cup vegetable oil and flour; cook over medium heat,
  7. stirring constantly, until roux is a caramel color, about 10 minutes. Transfer roux to
  8. Dutch oven.
  9. Add sausage, okra, hot sauce, Worcestershire sauce, Creole seasoning, and garlic powder to
  10. Dutch oven, stirring to combine. Spoon mixture into
  11. prepared pan.
  12. Cover with heavy-duty foil, and bake until heated through, 30 to 45 minutes. Uncover, and
  13. garnish with green onions and oregano, if desired.