Fresno smoked sausage & lentil gumbo
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Smoked sausage |
| ⅓ | cup | Alad oil |
| ⅓ | cup | Flour |
| 4 | Stalks celery; chopped fine | |
| 3 | cloves | Garlic; minced |
| 2 | mediums | Onions; diced |
| 2 | larges | Carrots; chopped fine |
| 2 | quarts | Chicken broth |
| 1¾ | cup | Lentils |
| 1 | tablespoon | Worcestershire |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Cayenne |
Directions
In a 5 to 7 quart pan, over medium heat, cook sausage, stirring, until brow. Spoon from pan; reserve. Add oi to drippings in pan to make ⅓ cup fat. Add flour; stir until mixture is red brown, abouth 10 minutes.
Add celery, garlic, onion and crrots; cook, stirring until vegetables begint o soften, about 3 minutes. Add reserved sauseage, chicken broth lentils, worcestershire, pepper and cayenne. Bring to boiling over high ehat; redue to simmer, cover and cook until lentils ar soft when pressed, about 40 minutes.
Found by Fran McGee Source: Sunset Magazine; March 1987 Mrs. Anne Dobrinen, Fresno California Mrs. Dobrinen, Fresno Calif