We cannot call this authentic gumbo, because we didn't have okra in the house when we made it. (Yes, that's parsley sprinkled across the top.)
Nor is it regurgitation stew, which we realize it somewhat resembles.
It's our own version of gumbo. And it's tangy, spicy and comforting, all at once.
Here's what you need and how you do it
1/2 cup flour
2-3 cups chicken stock
1/2 28-ounce can crushed tomatoes
1 can kidney beans
3-4 pre-cooked sausages (we used Aidells portobello mushroom sausages), chopped
1 large onion, chopped
1/2 green pepper, chopped
1-2 celery stalks, chopped
1/2 cup rice (not Minute Rice)
1/2 teaspoon salt
Cajun seasoning (optional)
Pour a generous amount of olive oil into stock pot or large sauce pan. Add flour and whisk. Add chicken stock, tomatoes, beans, sausages, onion, green pepper, celery, rice, salt, seasoning and hot sauce (to taste). Simmer 45 minutes to an hour, stirring occasionally.