Sausage and Lentil Gumbo

Photo by: Joseph De Leo
Sara_lorikeets

by hardlikearmour

over 2 years ago

ashtonkeefe's Testing Notes:

Hardlikearmour's Sausage and Lentil Gumbo is a true Southern preparation with a deeply hued roux and the holy trinity: celery, onion, and bell pepper. The inclusion of kale adds a welcome dose of green. Plain white rice and a generous splash of hot sauce round out the dish, which tastes even better the next day. Note: Be sure to set aside plenty of time for this gumbo preparation -- it's worth it!

I love the heartiness of gumbo, a roux-based soup commonly found in Louisiana. Gumbo commonly uses okra or filé powder as a thickener. I decided to use some red lentils instead, and was quite pleased with the result. I added lacinato kale to add some contrast in color and texture. I prefer to make my roux in the oven (soooo easy), but feel free to do it on the stove-top if you'd like. It is best to make a large batch so you can freeze some for quick meals later on. This soup is like love in a bowl, and tastes just as good (if not better) reheated the next day.

Serves 6 to 8

  • 3 ounces diced pancetta (or bacon)
  • vegetable oil
  • 1/2 cup all-purpose flour
  • 1 medium onion
  • 1 bell pepper
  • 2 ribs celery
  • 3 medium garlic cloves
  • 1 & 1/2 pounds Andouille sausage (or other smoked sausage)
  • 1 cup red or yellow lentils (split and skinned style)
  • 1 bunch lacinato kale
  • 2 quarts chicken stock or low-sodium chicken broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 & 1/2 teaspoons creole seasoning (plus more to taste)
  • salt
  • freshly ground black pepper
  1. Heat oven to 350 degrees F. Sauté pancetta in a 10-inch cast iron skillet (or other oven safe skillet) until browned and crisped, then strain through mesh strainer collecting the fat. Place pancetta in the fridge. It will be added to the gumbo later. Wipe out the skillet well. Strain the collected fat into a liquid measuring cup, using a very fine strainer or some cheesecloth. Add vegetable oil to the pancetta fat to get 1/3 cup total.
  2. Place the fat and flour into the cast iron skillet, and mix together. Bake in the oven for about 90 minutes, stirring every 20 to 30 minutes, until you have a dark (aka brick) roux. It should look similar to melted chocolate.
  3. While the roux is cooking do your prep work: Dice the onion, bell pepper, and celery, then combine them in a bowl. Mince or press the garlic. Slice your sausage on the bias. Pick over and rinse the lentils well. Wash, derib, and coarsely chop your kale.
  4. Once your roux is done, place the skillet on a burner, and add your onions, bell pepper, and celery. Heat over medium to medium-high heat, stirring continuously, until veggies are softened. Stir in your garlic and cook until fragrant, about one minute. Transfer your roux and veggies to a 4 to 6 quart stock pot. Use 1 to 2 cups of your stock to deglaze the skillet, then mix with the veggies in the stock pot. Add the rest of your stock, the bay leaf, thyme, allspice, and creole seasoning to the stock pot. Bring to a simmer over medium-high heat, then reduce heat to medium-low to maintain a gentle simmer.
  5. Brown your sausage in the now empty skillet. Add sausage to the stock pot. Simmer for 30 minutes. Add your lentils. Simmer for 30 minutes, your lentils should be soft & starting to fall apart. Add your kale; you will need to stir this a bit to get all of the kale wilted. Simmer for 5 minutes then add the pancetta. Taste for seasoning, and add creole seasoning, salt, and pepper as needed.
  6. Serve over long-grain white rice with Louisiana hot sauce as a condiment.
Edamam

Nutrition Info:

PER SERVING:

  • 354 calories
  • 18g total fat
  • 6g saturated fat
  • 32mg cholesterol
  • 467mg sodium
  • 32g carbohydrate (11g dietary fiber, 2g sugar)
  • 16g protein

SPECIAL DIETS:

18 Comments Add a Comment
  • Dsc06352

    cardarf says: Question: When baking the roux in the oven, do you cover it? I would use one of my Le Creuset dishes. Rachel

    over 2 years ago Reply to this »
  • Sara_lorikeets

    hardlikearmour says: I leave it uncovered and typically bake it in a cake pan.

    over 2 years ago
  • Img_2839

    solitarycook says: Yahoo for you! Congratulations, and very Happy Easter!

    over 2 years ago Reply to this »
  • Sara_lorikeets

    hardlikearmour says: Thanks! Happy Easter back at you!

    over 2 years ago
  • Gravatar

    Lesley Eats says: Congratulations!

    over 2 years ago Reply to this »
  • Sara_lorikeets

    hardlikearmour says: Thank you, Lesley!

    over 2 years ago
  • 290

    aargersi says: YAHOO! Congratulations!!!!

    over 2 years ago Reply to this »
  • Sara_lorikeets

    hardlikearmour says: Thanks! I do love gumbo!

    over 2 years ago
  • Oldies_joemare_bd

    sdebrango says: Congratulations So happy for you!

    over 2 years ago Reply to this »
  • Sara_lorikeets

    hardlikearmour says: Thanks, sdebrango! I'm thrilled!

    over 2 years ago
  • Hpim0228

    drbabs says: Congratulations, Sarah! Gumbo with lentils...yum!

    over 2 years ago Reply to this »
  • Sara_lorikeets

    hardlikearmour says: Thank you! The lentils ended up being a great thickener.

    over 2 years ago
  • Oldies_joemare_bd

    sdebrango says: Congratulations on being a finalist, sounds amazing and delicious!

    over 2 years ago Reply to this »
  • Sara_lorikeets

    hardlikearmour says: Thanks, sdebrango! The roux and the aromatics make it a really rich and tasty soup/stew.

    over 2 years ago
  • Img_4020

    gingerroot says: Congratulations, hardlikearmour! This sounds delicious and satisfying.

    over 2 years ago Reply to this »
  • Sara_lorikeets

    hardlikearmour says: Thank you, gr! I've got some friends from Louisiana (Morgan City and Chalmette) that got me hooked on gumbo. It's a winter staple for me now, and I typically make large batches for freezing.

    over 2 years ago
  • Img_2839

    solitarycook says: You gotta love a bowl full of love! Congratulations on being a finalist.

    over 2 years ago Reply to this »
  • Sara_lorikeets

    hardlikearmour says: Thank you! It was a present surprise this morning!

    over 2 years ago

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