Andouille and Roasted Squash Gumbo

Ingredients

• 1 pound andouille coarsely chopped
• 1 bottle lager beer 
• 32 ounce canned tomatoes canned
• 2 ribs celery with leafy tops, chopped
• 2 cups chicken stock see 
• 1  fresno chile pepper thinly sliced
• 0.3 cup flour all-purpose
• 1 large bay leaf fresh
• 2 tablespoons thyme leaves fresh finely chopped
• 4 cloves garlic thinly sliced
• 1  bell pepper green chopped
• 4 servings hot sauce 
• 4 servings nutmeg freshly grated
• 8 ounces okra fresh frozen sliced
• 1  onion chopped
• 1.5 pounds pumpkin diced peeled
• 4 servings salt and pepper black freshly ground
• 4 servings scallions sliced for garnish
• 1 teaspoon paprika smoked sweet
• 0.3 cup vegetable oil 

Equipment

• bowl
• baking sheet
• oven
• pot

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 400 degrees F.
3. Place the squash on a baking sheet and spray with the olive oil spray and season with salt, pepper and nutmeg. Roast until tender and brown at the edges, 20 to 25 minutes.
4. Heat a soup pot over medium-high heat.
5. Add a drizzle of oil and the sausage, cook until brown, then remove.
6. Add the remaining oil, some black pepper, flour and paprika, and stir. Cook until brown and very fragrant, 20 minutes.
7. Add the celery, onions and bell peppers, season with salt and pepper and soften, 5 minutes.
8. Add the okra, thyme, garlic, bay leaf and chile peppers, stir a few minutes more.
9. Add the stock, beer and tomatoes and the hot sauce, to taste.
10. Add the sausage back to the gumbo, simmer to thicken, 20 to 30 minutes.
11. Add the squash and stir to combine. Cool and store for a make-ahead meal. Reheat over medium heat.
12. Serve in shallow bowls and top with the scallions.