Aidells Cajun-Style Andouille Sausage Gumbo

1.      In a large stock pot add ½ cup of butter and let melt.  Once melted add the flour and whisk together to form a roux

2.      Once the roux is formed add the black pepper, cayenne pepper, and garlic powder to the pot and whisk into the roux and cook until it starts to darken in color, about 8-12 minutes.

3.      Next add the chicken stock slowly, constantly stirring to fully combine with the roux.

4.      Then add the crushed tomatoes, diced onion, diced celery, sliced okra, diced red and green bell peppers, and sliced sausage.  Reduce heat to low, cover and let simmer for 45 minutes, stirring occasionally to prevent burning.

5.      While gumbo simmers in a separate pot add rice and water and cook.

6.      Once cooked add 1 tbsp of butter to the rice and fluff.

7.      In a bowl place cooked rice and top with the finished gumbo and garnish with sliced green onions and serve.