15 Minute Meal Kit

Spicy Sausage and Pepper Gumbo with Rice and Green Onions

stovetop cooking

Prep & Cook Time: 60+ min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 8 oz. Italian Pork Sausage Links
  • 2 oz. Fire Roasted Diced Tomatoes in Juice
  • 2 Green Onion
  • 1 tsp. Cajun Seasoning
  • Info
    ⅗ oz. Butter
  • 8½ oz. Cooked Jasmine Rice
  • 4 oz. Mixed Diced Peppers
  • 2 tsp. Chicken Broth Concentrate
  • Info
    ½ oz. Flour

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    prepare ingredients

    Trim and thinly slice green onions on an angle, keeping white and green portions separate. In a microwave-safe bowl, combine butter and flour. Microwave for 30 seconds, carefully remove, and stir well. Bowl will be hot. Use an oven mitt Microwave again until butter-flour mixture is smells "nutty" and is chestnut brown, 2 minutes. If butter does not darken, continue microwaving in 30 second increments

    [TESTING NOTES: I Microwaved roux for 30 seconds, stirred and continued to microwave for 2 minutes more. Butter was chestnut brown in 2½ minutes total (but our microwave runs hotter). Please double-check during Write]

  2. 2


    add 2 tsp olve oil to a loarge non stick over medium high heat. once hot add sausage and break up as much as possibe. cook for 1-2 minutes until it starts to brown. add peppers, green onion bottoms and cajun seasoning. cook until veg begins to soften and sausage reaches 165 degrees internal temp, 4-5 minutes.

  3. 3


    add fire roasted tomatoes, 1 cup of water, chicken broth and a pinch of pepper. mix well and bring a simmer, 1-2 minutes. carefully add flour and butter mixture and mix well. allow mixture to come a simmer while stiring often 1-2 minutes.


  4. 4

    cook rice and finish dish

    Carefully massage rice in bag to break up any clumps. Tear a small slit in an upper corner of bag to vent. Place upright in microwave and heat, 45 seconds. Remove rice from packaging. serve gumbo with rice and green onion tops. Bon appetite!

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