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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is my son's favorite gumbo recipe. He made this when he was cooking at a little neighborhood tavern. He sold out of it every time he made it. Ingredients:
2 large carrots, chopped |
2 medium onions, chopped |
4 stalks celery, chopped |
1 -2 smoked sausage, sliced |
4 (15 ounce) cans chicken broth |
1 3/4 cups lentils |
1 tablespoon worcestershire sauce |
3 garlic cloves, minced |
1/4 teaspoon cayenne pepper (to taste) |
1/4 teaspoon black pepper (to taste) |
1/4 cup salad oil |
1/4 cup flour |
Directions:
1. Brown sliced sausage in stew pot sprayed with cooking spray. Remove and make roux using salad oil and flour. Cook roux until brown but not burnt. Add garlic and saute until soft. Add broth, sausages, lentils, and seasonings. Bring to a boil; lower heat and simmer 45 minutes to 1 hour or until lentils are soft when pressed. Serve with corn bread.
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