Andouille Sausage Gumbo Roll | Grimm's Fine Foods
 

Andouille Sausage Gumbo Roll

A little cajun flavour to spice up the grill! This recipe is a fun twist on a traditional Gumbo ,using the Gumbo as a garnish to top off the bun alongside our cajun-style Andouille Sausage. 

Preparation time: 
15 Minutes
Cooking time: 
40 Minutes
Servings: 
4
Ingredients: 
  • 4 Grimms Andouille Sausage (1 package)
  • 4 brioche buns
  • 2 tablespoons olive oil
  • 2 small bell peppers, cored and diced (yellow, red or green bell peppers)
  • 2 ribs celery, diced
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 white onion, diced
  • 3 cloves garlic, peeled and minced
  • 1 (14-ounce) can crushed tomatoes
  • 3-4 cups chicken stock
  • 1 1/2 cups uncooked long grain white rice
  • 2 tbsp Cajun seasoning seasoning
  • 1 tsp dried oregano, crushed
  • 1/4 tsp cayenne pepper
  • 1 bay leaf
  • 1 pound raw large shrimp, peeled and deveined
  • Salt and freshly-ground black pepper
  • Garnishes: sliced jalapeño rounds, chopped fresh parsley, thinly-sliced green onions, hot sauce
Preparation: 
  1. Heat 2 tablespoons of oil in a stock pot or a large, deep sauté pan over medium-high heat.
  2. Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
  3. Add the crushed tomatoes, chicken stock, rice, oregano, cayenne, bay leaf, and any other cajun seasoning you may have on hand and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, stirring every 5 minutes or so along the way so that the rice does not burn.
  4. While your gumbo  is simmering, grill your Andouille Sausages on a grill pan or outdoor BBQ. If you don’t have a grill, fry your sausages in the pot or pan you’re using for the gumbo between step 1 and 2. The flavour from the sausages will enhance your gumbo
  5. Once your rice is nearly cooked through, add the shrimp and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Remove and discard the bay leaf.
  6. Season the gumbo to taste with salt, pepper, and additional spices if needed. Remove from heat.
  7. Spread a generous spoonful of gumbo over the Andouille Sausage on a fresh brioche-style bun. Garnish jalapeño rounds and extra hot sauce if you like it spicy! Serve extra gumbo as a side.
Product(s) used: 

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Andouille Sausage Gumbo Roll

Preparation time:
15 Minutes
Cooking time:
40 Minutes
Servings:
4
Product(s) used:
Andouille Sausage
Description:

A little cajun flavour to spice up the grill! This recipe is a fun twist on a traditional Gumbo ,using the Gumbo as a garnish to top off the bun alongside our cajun-style Andouille Sausage. 

Preparation:
  1. Heat 2 tablespoons of oil in a stock pot or a large, deep sauté pan over medium-high heat.
  2. Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
  3. Add the crushed tomatoes, chicken stock, rice, oregano, cayenne, bay leaf, and any other cajun seasoning you may have on hand and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, stirring every 5 minutes or so along the way so that the rice does not burn.
  4. While your gumbo  is simmering, grill your Andouille Sausages on a grill pan or outdoor BBQ. If you don’t have a grill, fry your sausages in the pot or pan you’re using for the gumbo between step 1 and 2. The flavour from the sausages will enhance your gumbo
  5. Once your rice is nearly cooked through, add the shrimp and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Remove and discard the bay leaf.
  6. Season the gumbo to taste with salt, pepper, and additional spices if needed. Remove from heat.
  7. Spread a generous spoonful of gumbo over the Andouille Sausage on a fresh brioche-style bun. Garnish jalapeño rounds and extra hot sauce if you like it spicy! Serve extra gumbo as a side.