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Andouille-Tasso Gumbo

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  • 1/4 cup butter
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 1 cup green bell pepper chopped
  • 1/3 cup all-purpose flour
  • 8 cups chicken broth
  • 1 large purple sweet potato peeled and chopped
  • 3/4 lb Wellshire Pork Tasso Ham cut into bite-sized chunks
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup parsley chopped
  • 1 cup heavy whipping cream
  • salt
  • ground black pepper


  • In stock pot, melt butter over medium-high heat.
  • Add onion, celery, and bell pepper, and cook until softened, about 7 minutes.
  • Add flour, and cook for 1 minute more, stirring constantly.
  • Stir in chicken broth and purple sweet potato. Bring to a boil. Reduce heat, and simmer until sweet potato is tender, about 20 minutes.
  • Using immersion blender (or normal blender), blend until smooth.
  • Add sweet potato mixture to blender in batches. Remove center part of blender lid to allow steam to escape; secure lid on blender. Place a clean towel over opening in lid to avoid spills. Process until soup is smooth; return to pot.
  • Add tasso, cinnamon, nutmeg, and parsley. Bring soup to a simmer, and cook until thickened, about 20 minutes.
  • Stir in cream, and season to taste with salt and pepper.
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