Spicy Sausage and Pepper Gumbo with Rice and Green Onions
Prep & Cook Time:10-15 min.
Cook Within:4 days
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
A note about serious food allergies
Gumbo coming together in less than 15 minutes? We see disbelief from the French Quarter to Bourbon Street. But yes! We've given you the flavors of gumbo in quick form, with spicy good sausage and peppers. Geaux gumbo!
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Customize It Instructions
If using 16 oz. Italian sausage, follow same instructions as 8 oz. Italian sausage, working in batches if necessary.
If using ground beef, follow same instructions as Italian sausage in Step 1, breaking up beef until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.
Start the Gumbo
Trim and thinly slice green onions on an angle, keeping white and green portions separate. Remove Italian sausage from casing, if necessary.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add sausage to hot pan and break up until starting to brown, 1-2 minutes.Add peppers, white portions of green onions, and seasoning blend. Stir occasionally, breaking up meat, until vegetables soften, no pink remains on sausage, and sausage reaches a minimum internal temperature of 160 degrees, 4-5 minutes.While gumbo cooks, make roux.
Make the Roux
In a microwave-safe bowl, combine butter and flour. Microwave, 30 seconds.
Carefully remove from microwave and stir to combine. Bowl will be hot! Microwave again until mixture smells "nutty" and is chestnut brown, 1-2 minutes.If butter does not darken, continue microwaving, 30 seconds a time, as needed.
Finish the Gumbo
Add 1/4 cup fire-roasted tomatoes, 1 cup water, chicken broth, and a pinch of pepper to hot pan. Stir to combine, then bring to a simmer.
Once simmering, stir in roux and red pepper flakes (to taste) until combined. Return to a simmer.Once simmering, stir often until thickened, 1-2 minutes.Remove from burner.
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.
Plate dish as pictured on front of card, topping rice and gumbo with green portions of green onions. Bon appétit!
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