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Dairy Free

Cajun Sausage Gumbo with Spicy Aioli

Poblano Peppers & Spiced Rice

Cooking time

35 minutes




940 /serving

Let yourself be transported to the festive streets of New Orleans with this twist on a Louisiana classic. Tonight we’re making our take on Cajun gumbo, bathing mild pork sausage in a flavourful tomato-base alongside onion, celery, poblano and bell pepper. The stew is served alongside steamed rice seasoned with a bouquet of Cajun spices and fresh parsley. Add a spoonful of spicy aioli as a final touch, because no gumbo would be complete without a touch of heat!

We will send you:

  • 2 Mild Italian pork sausages
  • 1 Bunch of parsley
  • 1 Celery stalk
  • 1 Onion (or shallot)
  • 1 Bell pepper
  • 1 Poblano pepper
  • 110g White rice
  • 20g All-purpose flour
  • 24g Vegetable demi-glace
  • 398ml Tomatoes (canned)
  • 45ml Smoked jalapeño aioli
  • 14g Cajun spice blend (onion, salt, paprika, garlic, black pepper, thyme, Cayenne pepper, mustard, cumin, oregano)

  • You will need:

    2 Medium pots
    Salt & pepper
    Total Fat
    53 g
    Saturated Fat
    12 g
    2620 mg
    Total Carbs
    84 g
    12 g
    30 g
    12 g
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    Cook the rice
    In a medium pot, combine the rice, 1 cup of water (double for 4 portions) ½ the spice blend and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 17 to 20 minutes, until the rice is tender and the water is absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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    Brown the sausages
    While the rice cooks, in another medium pot, heat a drizzle of oil on medium. Pat the sausages dry with paper towel. Add to the pot and cook, 2 to 4 minutes per side, until beginning to brown. Transfer to a plate, leaving any oil in the pot.
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    Mise en place
    While the sausages cook, thinly slice the celery crosswise. Core and medium dice the bell pepper. Peel, halve and small dice the onion. Roughly chop the parsley leaves and stems. Halve the poblano pepper lengthwise; remove and discard the stem, ribs and seeds, medium dice, then thoroughly wash your hands and cutting board.
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    Start the gumbo
    In the reserved pot, add the flour and 2 tbsp of oil (double for 4 portions); season with the remaining spice blend and S&P. Cook, stirring frequently, 1 to 2 minutes, until a paste forms. Add the onions, celery, bell peppers and poblano peppers; cook, stirring occasionally, 4 to 6 minutes, until the vegetables are softened.
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    Finish the gumbo
    To the pot of vegetables, add the sausages, demi-glace, canned tomatoes and 1 ½ cups of water (double for 4 portions); season with S&P. Cook, stirring occasionally, 10 to 12 minutes, until the sausages are cooked through and the liquid is slightly reduced; season with S&P to taste.
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    Plate your dish
    To the pot of rice, add ½ the parsley; season with S&P to taste. Divide the cajun rice between your plates. Top with the finished gumbo. Top the gumbo with a spoonful of the spicy aioli. Garnish with the remaining parsley. Bon appétit!

    *Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.