over 2 years ago
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)
- freshly ground black pepper
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.
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.
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.
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.
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.
Serve over long-grain white rice with Louisiana hot sauce as a condiment.
- 354 calories
- 18g total fat
- 6g saturated fat
- 32mg cholesterol
- 467mg sodium
- 32g carbohydrate (11g dietary fiber, 2g sugar)
- 16g protein