Creole Style Smoked Sausage Gumbo
with Green Beans, Roasted Pepper and Rice
- Sulphites
Ingredients
150 grams
Basmati Rice
1 unit(s)
Bell Pepper
2 unit(s)
British Hickory Smoked Sausages
(Contains: Sulphites)
1 unit(s)
Onion
2 unit(s)
Garlic Clove
80 grams
Green Beans
1 bunch(es)
Flat Leaf Parsley
10 grams
Chicken Stock Paste
1 carton(s)
Tomato Passata
1 sachet(s)
Cajun Spice Mix
Not included in your delivery
300 milliliter(s)
Water for the Rice
20 grams
Butter
1 tbsp
Plain Flour
300 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice, 0.25 tsp salt and bring to the boil.
Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve the pepper and discard the core and seeds. Chop into 3cm chunks.
Pop the sausages onto a baking tray. When the oven is hot, bake on the middle shelf until the sausages are golden brown and cooked through, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw meat.
Halfway through cooking add the pepper to the tray and drizzle with oil. Toss to coat then turn the sausages and pop back into the oven. IMPORTANT: The sausages are cooked when no longer pink in the middle.
Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Trim and halve the green beans.
Heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the onion and green beans. Season with salt and pepper and fry, stirring occasionally, until softened, 7-8 mins.
While the veg fries, roughtly chop the parsley (stalks and all).
Once the veg has softened, add the garlic and fry for a further 30 secs, then transfer to a bowl and set aside.
Pop the pan back on medium heat (no need to wash).
Add the butter (see pantry for amount) and allow it to melt. Once hot, stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!
Cook it further until it becomes a golden brown colour, 1-2 mins, continuously stirring. Add the Cajun spice mix and stir-fry, 1 min more.
Then, stir in the water for the sauce (see pantry for amount) a little at a time, followed by the chicken stock paste, passata and sugar for the sauce (see pantry for amount).
Bring to the boil, stir and simmer until thickened, 1-2 mins. Then remove from the heat.
Once the sausages and pepper are ready, remove the tray from the oven.
Carefully cut the sausages diagonally into 5 or 6 pieces and stir them into the sauce along with the roasted pepper and the cooked beans and onion mixture.
Pop back on the heat and simmer until piping hot, 2-3 mins. Stir through half the parsley, season with salt and pepper and remove from the heat. Add a splash more water if needed.
Share the rice out between your serving bowls and spoon over the gumbo.
Sprinkle on the remaining parsley to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's spiciness and flavour, though some found it bland or lacking depth.
- Ease of prep: While some found it easy to prepare, others felt there were too many steps for the result.
- Suggestions: Consider adding more vegetables, especially greens. Prepare the rice last to prevent overcooking.
- Portions: Several reviewers noted generous portions, with some suggesting it could serve more than expected.
- Spice level: Opinions varied widely on spiciness; adjust to taste, as some found it too hot for family meals.
