Andouille Gumbo

To make this dish, you'll need to start with the Gumbo Zeb base

1  lb Andouille or other smoked sausage, sliced
4 C of the Gumbo base
3-4 cans of chicken stock
1 C cooked white rice
finely chopped fresh parsley for garnish.

In a skillet fry the Andouille over medium heat until slightly brown. Cook out as much of the fat as possible. In a large soup pot, combine the base, stock and andouille, bring to a boil, turn down the heat to medium low and let simmer, stirring occasionally 30 minutes.

In a service bowl, place a mound of rice and ladle the hot gumbo over. Garnish and enjoy!

You can use the base with seafood, chicken or anything you want. I read a recipe that used it for breakfast.  As an omelet filling or a slightly diluted base (3 parts to 1 part stock) served hot over
poached eggs resting on a bed or rice - which sounds fabulous!