| Servings | Prep Time |
| 4people | 20minutes |
| Cook Time |
| 4hours |
|
|
- 1ring andouille sausage
- 1 red bell pepper, chopped
- 1medium yellow onion, chopped
- 3stalks celery, chopped
- 3medium carrots, chopped
- 2cloves garlic, minced
- 1can low-sodium diced tomatoes, juices included
- 132 oz. container low-sodium chicken broth
- 114 oz. bag frozen fava beans
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2cups instant brown rice
- 1tbsp. bacon fat(or 2 tbsp. extra virgin olive oil)
- Chop the vegetables into same-sized pieces to ensure even cooking. Slice sausage into 1/2 inch slices.
- Heat skillet (or in my case, crock pot insert) over medium high heat. Melt bacon fat (or heat olive oil, if using instead).
- Saute vegetables for 10 minutes, or until beginning to soften but not brown.
- Add garlic, salt & pepper. Stir into vegetables until garlic becomes fragrant.
- Add andouille sausage, tomatoes and frozen fava beans. Stir to incorporate into vegetables.
- Pour broth into pot. Stir to incorporate.
- Cook over high heat for 4 hours (or low heat for 8 hours).
- 15 minutes prior to finishing, stir in brown rice. Allow to cook until tender.
- Serve immediately with sour cream biscuits (see below) or crusty bread.
Yes, I keep a jar of bacon fat on hand. Yes, I used it in this recipe. Don’t get all up in my grill about it–waste not, want not, right? The depth of flavor this little bit of fat gives to the vegetables (and the resulting gumbo) is subtle but delicious. But have no fear if you’re not a bacon fat freak like me–another fat is perfectly acceptable. Butter or olive oil work just fine.
I used brown rice here (a nuttier, deeper flavor), but you can certainly use white rice if that’s what you have on hand. Or if you don’t want to put it right in the gumbo itself, feel free to make a separate pan of rice and serve the gumbo over it. I like the one-pot nature of it here, but whatever works better for you is A-OK.
Finally, any crusty bread works well to sop up the rich broth. I happened to have a few mini sour cream biscuits left from the holiday, and MAN are they good with this gumbo. The tang from the sour cream is a great counter point to the gumbo. Don’t have any in your freezer yet? Well, get on it! You’ll want these little gems around for this Crock Pot Gumbo as well as all other soups you may make this Winter season!