Meet your new favorite comfort food: Spicy Sweet Potato and Sausage Gumbo. This dish combines hearty ingredients with a kick of heat, making it perfect for chilly evenings or when you need a little culinary adventure. It's a satisfying, flavorful meal that warms you from the inside out.
Smoked sausage adds a rich, savory depth to the gumbo, creating that classic Louisiana flavor. Olive oil is used to sauté and bring out the aromas of the sausage and veggies. Onion, celery, and green bell pepper, often called the "Holy Trinity" in Cajun cooking, form the flavorful base of the dish. Garlic enhances this base with its robust taste. All-purpose flour helps thicken the gumbo. Cajun seasoning and cayenne pepper provide that essential spiciness, while black pepper adds a mild kick. Chicken broth serves as the liquid foundation, melding all the other flavors together. Diced tomatoes contribute a slight acidity that balances the dish. Sweet potatoes offer natural sweetness and a creamy texture once cooked. Okra not only thickens the gumbo naturally but also adds a unique taste and texture. Bay leaf infuses a subtle, earthy depth. Fresh parsley brightens up the final dish. Serve it over cooked white rice to soak up all that delicious sauce.
This gumbo shines when served over a fluffy bed of white rice. Pair it with crusty bread to mop up the sauce, or add a side of collard greens for a complete Southern-inspired meal.
Start by heating the olive oil in a large pot over medium heat. Add the smoked sausage and cook until it's browned and slightly crispy; this should take about 5 minutes. Once done, remove the sausage and set it aside for later.
In the same pot, toss in the onions, celery, and bell pepper. Sauté these veggies until they're soft and fragrant, which will be around 7 to 8 minutes. Don't rush this step; you're building the flavor base here.
Next, add the garlic and stir for about a minute until it's aromatic. Sprinkle in the flour over the veggies and stir continuously for 2 minutes. This creates a roux that will help thicken your gumbo.
Now, it's time to add the spices. Mix in the Cajun seasoning, cayenne pepper, black pepper, and a pinch of salt. Stir for another minute to let those spices bloom.
Pour in the chicken broth slowly, stirring constantly to avoid lumps. Once it's smooth, add the diced tomatoes, sweet potatoes, okra, bay leaf, and the cooked sausage. Bring everything to a boil, then reduce the heat to let it simmer for 30 to 40 minutes, or until the sweet potatoes are tender.
Before serving, taste and adjust the seasoning with more salt if needed, and remove the bay leaf. Stir in the fresh parsley to add a pop of color and freshness. Serve the gumbo hot over a bed of white rice.