I love gumbo! This pumpkin and sausage gumbo is no exception! The smokey, slightly spicy, deep hearty flavors are soul warming! Pumpkin is a welcomed addition to this gumbo and this recipe is perfect for fall and winter!
National gumbo day is October 12th in case you were ever wondering. So be sure to mark your calendars. ha ha. In reality, it’s really is perfect any time of year! You could also serve this along side my pumpkin corn bread RECIPE HERE for a really delicious and seasonal dinner.
What you will need to make pumpkin and sausage gumbo:
Serves 6 adults
- 1 pound Ground mild sausage
- 1 teaspoon Garlic and herb seasoning
- 1 Tablespoon Smoked paprika
- 1 teaspoon Chili powder
- 1 1/2 cups Chopped onion
- 1 Green pepper, diced
- 1 Anaheim chili pepper, diced
- 1 cup Carrots
- 4 Tablespoons Butter
- 4 Tablespoons Flour
- 5 Cups Beef Stock
- 4 cups Cooked diced tomatoes
- 2 cups Chunked raw pumpkin
- 1/2 -1 teaspoon Sriracha *add more for more heat
- 1 teaspoon Honey
- Salt and pepper to taste
Instructions
- In a stock pot, add the sausage, garlic and herb seasoning, smoked paprika, chili powder, onions, carrots, green pepper and Anaheim chili pepper and stir until the sausage is cooked through.
- Remove everything from the pot but leave any grease or bits leftover from cooking the sausage mixture in the pot.
- Place the cooked sausage mixture into a bowl and set aside.
- Add butter to the stock pot and sprinkle the flour over the melting butter and stir until the butter and flour mixture starts to brown. Don’t allow the mixture to burn.
- Quickly add the beef stock and whisk together.
- Bring the mixture to a boil.
- Add the pumpkin chunks, tomatoes, and the sausage mixture you cooked earlier to the beef stock in the pot.
- Add the honey and sriracha and simmer the mixture until the pumpkin chunks are softened, about 20 minutes.
- Salt and pepper to taste. Serve on it’s own or over rice.
If you are looking for another delicious gumbo recipe check out this:
- Chicken and sausage gumbo with harissa RECIPE HERE
Pumpkin and Sausage Gumbo
Hearty, smokey and slightly smokey gumbo
Servings 6 people
Ingredients
- 1 pound Ground mild sausage
- 1 teaspoon Garlic and Herb seasoning
- 1 Tablespoon Smoked paprika
- 1 teaspoon chili powder
- 1 1/2 cups chopped onion.
- 1 Green pepper
- 1 anaheim chili pepper diced
- 1 cup carrots
- 4 Tablespoons Butter
- 4 Tablespoons Flour
- 5 Cups Beef Stock
- 4 cups Cooked diced tomatoes
- 2 cups Chunked raw pumpkin
- 1/2 -1 teaspoon Sriracha *add more for more heat
- 1 teaspoon Honey
- Salt and pepper to taste
Instructions
- In a stock pot, add the sausage, garlic and herb seasoning, smoked paprika, chili powder, onions, carrots, green pepper and Anaheim chili pepper and stir until the sausage is cooked through. Remove everything from the pot but leave any grease or bits leftover from cooking the sausage mixture in the pot. Place the cooked sausage mixture into a bowl and set aside. Add butter to the stock pot and sprinkle the flour over the melting butter and stir until the butter and flour mixture starts to brown. Don’t allow the mixture to burn, quickly add the Beef stock and whisk together. Bring the mixture to a boil. Add the diced pumpkin, tomatoes, and the sausage mixture you cooked earlier to the beef stock in the pot. Add the honey and sriracha and simmer the mixture until the pumpkin chunks are softened. Salt and pepper to taste. Serve on it’s own or over rice.