By McDonald's Meats • 01 Jan, 2024
Ingredients 1 Cup Chicken Stock or Broth 1 (14 1/2 oz) Can Diced Tomatoes undrained 1/4 Cup Flour 2 Tbsp. Olive Oil 3/4 lb. Smoked Venison Sausage (Polis Sausage, Bratwurst, or Country Sausage, etc.) 1 Medium Onion diced 1 Green Bell Pepper diced 1 Carrot peeled and chopped 2 Tsp. Dried Oregano Leaves 2 Tsp. Dried Thyme Leaves 1/8 Tsp. Cayenne Pepper 1 Cup Uncooked Long-Grain White Rice 2 Cups Water 3 Tbsp. Fresh Parsley chopped 2 Stalks Celery chopped Servings: 4 Instructions Combine the chicken broth and tomatoes in a Crock-Pot. Sprinkle the flour evenly over the bottom of the small skillet. Carefully cook over high heat, without stirring, for 3-4 minutes, until the flour just beings to brown. Reduce the heat the medium and stir for about 4 minutes. Stir in the oil until smooth. Carefully whisk the flour mixture into the Crock-Pot. Add the venison sausage, onion, bell pepper, celery, carrot, oregano, thyme and cayenne pepper. Stir well. Cover and cook on low for 4-5 hours or until the juices are thickened. 30 minutes before the gumbo is ready to serve, prepare the rice by cooking it in 2 cups of boiling water in a medium saucepan. If the gumbo thickens while standing, stir in additional broth. Serve gumbo over rice. Serves 4.
