2 C Carrots
3 C Sweet Potatoes
1 C Cabbage
5 g (or 4 links) of Sausage
1/2 t Chili Powder
2 Cloves of Garlic (or 1 t Garlic Powder)
1/2 Red Onion Chopped (or 1 t Onion Powder)
1 1/2 t Salt
1 t Thyme
1/4 t Cayenne Pepper
1 t Oregano
1 t White Pepper
1 Bay Leaf
300ml Chicken Broth
1 Can Crushed Tomatoes
Time: 30min – 1 hr./ Servings: 6 / Calories per Serving: 92
Cut up carrots, sweet potatoes and sausage and cook in a pan over medium heat until slightly softened. Mix together all the spices in a bowl and pour over veggies and fry until fragrant. Pour chicken broth over the veggies and sausage and add in bay leaf and the can of crushed tomatoes. Bring to a boil and then simmer until potatoes and carrots are tender. Stir in cabbage and cook for about 1 min more, then serve.
I would recommend serving this over cornbread. It’s a very thick and slightly spicy stew, so if you are going for more of a soup you can add in more broth and if you don’t like the spice I recommend reducing the chili powder by 1/2 and cutting out the cayenne.
You can use lots of other different kinds of veggies in this stew as well. It tastes great with celery and okra if you’d rather add those in. You can also replace the canned tomatoes with fresh if you’d rather. If you want this gumbo to be vegetarian it tastes great without the sausage as well. The onion powder and garlic powder can also be replaced with fresh. I use the powders simply because I usually make this when I’m running low on ingredients.
This can also be made in the slow cooker. Instead of frying everything ahead just cook the sausage and then pour everything except the cabbage into the slow cooker and cook on low for 8hrs or high for 6hrs.
In Shanghai I’ve also used a sweet taiwanese sausage instead of a normal spicy pork sausage for this recipe simply because its cheaper and adds an interesting flavor to the stew and makes it a super cheap meal.
None on this one.
Credit Where Credit is Due: Original Recipe