Spicy white bean and sausage gumbo is made with a sautéed vegetables, a creamy broth, cajun spice, white beans and andouille sausage

Scale

6 cup chicken broth

1 lb andouille sausage, sliced

1 onion chopped

4 cloves garlic, minced

2 stalks celery, sliced

2 carrots, peeled and chopped

3 cans cannellini beans

3 stalks kale, chopped and stems removed

1/2 cup all purpose flour

1/2 cup olive oil

1 tsp garlic powder

1/2 tsp black pepper

1 tsp onion powder

1/2 tsp dried oregano

1/4 tsp cayenne

1/2 tsp thyme

1 1/2 cups rice

fresh parsley

green onions

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In a dutch oven/deep pot, make your roux. Add equal parts flour and oil to the pot over medium heat. Stir and whisk constantly for 3-4 minutes until thickened. Remove from heat.
In a separate skillet over medium-high heat, brown sausage. Cook on either side for a couple minutes. Remove sausage from pan and place on a plate to add back in later.
In the same skillet you made the sausage, add your vegetables – chopped onion, celery and carrots. Sauté over medium heat until soft. Once soft, add in garlic and seasons. Stir and sauce for 2 more minutes.
Add vegetable mixture to your roux pot and reheat to medium heat. Add broth to pot and let it simmer for 5 minutes. Stirring occasionally.
Add in cannellini beans and stir to mix. Lastly add in kale, str and cover. Turn heat to medium-low and let it simmer for 25 minutes.
While simmering, make your rice according to package instructions.
Once gumbo is done, assemble your gumbo bowl. Add a scoop of rice to the bottom of a bowl and cover with a couple ladles of gumbo. Top with fresh parsley and green onions.