Ingredients
- ¾ cup Cento Imported Extra Virgin Olive Oil
- 1 ¼ cup Anna TIPO 00 Flour
- 1 Onion, diced
- 1 Green Peppers, diced
- ½ cup Cento Roasted Peppers, drained
- 2 tbsp Cento Sliced Jalapeno Peppers
- 3 stalks Celery Stalks, diced
- 1 tbsp Bellino Minced Garlic
- 2 cans Cento Lower Sodium Chicken Broth (46 oz)
- 4 cups Cento Organic Fire Roasted Diced Tomatoes, drained
- 1 ½ lb Sweet Italian Sausage, sliced
- 1 tbsp Cento Fine Sicilian Sea Salt
- 2 tsp Cento Ground Black Pepper
- 3 tsp Cajun Seasoning
- ½ tsp Ground White Pepper
- 1 pkg Bellino Carnaroli Rice (1 lb)
Directions
In a large pot, heat olive oil on medium heat. Gradually whisk in small amounts of flour and cook, whisking constantly. Once you have created a thick roux, add in onion, peppers, garlic and celery. Cook on medium heat for 5 minutes. Add in meat, spices, broth and tomatoes. Bring to a boil. Lower to a simmer and cook for 2 hours. In a separate pot, cook rice. Serve gumbo over rice.
