Zatarain's Sausage Gumbo with Creole Mustard Potato Salad

There are many versions of gumbo with either chicken, sausage, or seafood as the primary proteins. Gumbo contains ingredients and culinary practices of several cultures, including African, French, Spanish, German, and Native Americans. Okra is sometimes added as a thickener. By using Zatarain's Gumbo Mix as the base, you'll save time, and, of course, you can add your fresh ingredients to make it homemade. Here's my recipe.

Six cups water

1 box Zatarain's ® Gumbo Mix

1 lb. Zatarain's ® Andouille Sausage, sliced into 1/2" pieces

1 yellow onion, chopped

1 green bell pepper, seeded and chopped

3 ribs celery

4 cups sliced fresh or frozen okra

chopped parsley for garnish

Mix the water and gumbo mix in a 5-quart Dutch oven. Bring to a boil and reduce the heat to low.

While the liquid comes to a boil, add sausage and vegetables to a large skillet over medium-high heat. Cook, frequently stirring until sausage is browned and vegetables have begun to soften about 5 - 7 minutes. Add to the simmering liquid in the Dutch oven. 

Cover and simmer for 25 minutes until the rice is tender. Halfway through the cooking time, add the okra. 

Ladle into bowls and garnish with chopped parsley. Many people in Louisiana enjoy potato salad served alongside their gumbo.

Creole Mustard Potato Salad

If you like your potato salad with a big mustard flavor, you will enjoy this version. The use of Yukon Gold potatoes lends a gorgeous golden color to this salad.

3 lbs. Yukon Gold potatoes, cut into large cubes, simmered in salted water until tender and drained

3 boiled eggs, roughly chopped

1/2 cup mayonnaise

1/4 cup (or more!) Zatarain's ® Creole Mustard

1/4 cup chopped red bell pepper

1/4 cup dill or sweet pickle relish

chopped parsley for garnish

In a large bowl, whisk together mayonnaise and mustard. Stir in bell pepper and pickle relish until well combined.

Fold in potato cubes and chopped boiled eggs. Taste to determine if you need to add a little salt. The mayo, mustard, and pickles will ALL contain salt.

DISCLAIMER:

1.  Terms of Use:  This website provides recipes, food photos, and engaging written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment. 

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.

3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will be taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.  About those affiliate links:  If you click it and make a purchase, the owner of this website will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.