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Andouille and Roasted Squash Gumbo

Rachael Ray : Food Network
  • 100 minutes
  • Serves 4

INGREDIENTS

1

Bay leaf, large fresh

1

Butternut squash or small pumpkin (1 1/2 pounds)

2

Celery with leafy tops, ribs

1

Fresno chile pepper

4 cloves

Garlic

1

Green bell pepper

8 oz

Okra, fresh

1

Onion

1

Scallions

2 tbsp

Thyme, fresh leaves

1 32 ounce can

Tomatoes, stewed

2 cups

Chicken stock

1

Hot sauce

1/3 cup

All-purpose flour

1

Nutmeg

1 tsp

Paprika or sweet paprika, smoked

2

Salt and freshly ground black pepper

1

Olive oil spray

1/3 cup

Vegetable oil

1

bottle Lager beer

1 pound andouille, coarsely chopped