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Serve up the flavors of the bayou! You'll leave the table satisfied, as it's chock-full of veggies, seasonings and sausage. Add in even more Cajun flavor with Andouille sausage. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Nutritional Facts 1 cup (calculated without rice) equals 391 calories, 30 g fat (9 g saturated fat), 64 mg cholesterol, 1,011 mg sodium, 17 g carbohydrate, 4 g fiber, 14 g protein.
Originally published as Smoked Sausage Gumbo in Simple & Delicious May/June 2009, p17
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Reviewed on Dec. 19, 2011 by Colnight
It was a easy recipe to do. But the family didn't like it, the spices were to over powering.
Reviewed on Sep. 19, 2011 by kfetch
I made this recipe as it was written. It was good but the next time I will only use half or less of the Thyme and the Oregano. My husband and I thought that they were over powering.
Reviewed on Sep. 18, 2011 by kfetch
Reviewed on Sep. 16, 2011 by hartmr
Really easy and so tasty! The only change I made was to add some minced garlic to the veggie mix. I almost added more broth because it seemed really thick when I put everything in the crockpot, but it thinned out as it cooked. No extra liquid needed.
Reviewed on Sep. 07, 2011 by dgalland
<p>Having lived in true Cajun Country (Lafayette, LA) all my life, when I saw the picture of this "gumbo" I had to chuckle. I agree with a previous reviewer that real gumbo would NEVER have carrots in it! Nor would it have Polish sausage in it. And depending on where in Louisiana you live, it might not even have tomatoes in it....and no, real gumbo does not "have" to have okra in it. That is a matter of taste and, again, geographic location. I'm not saying you shouldn't try this recipe because it probably tastes great...but for those of you not from Louisiana, just please know that this is not real gumbo!</p>
Reviewed on Sep. 07, 2011 by weirich
Made this a little bit healthier using Turkey Smoked Sausage (far less fat in the sausage). Omittted the thyme, as it is not my favorite spice. Served over whole grain pasta or whole grain brown rice for less carbs. Husband finished the whole pot in two meals. Easy prep. This recipe went into my favorite recipe cookbook.
Reviewed on Sep. 05, 2011 by Travlnman02
I left out the carrots. they have no place in Gumbo and diabetics cannot have them anyway. I added 1 cup frozen okra, thawed and because the roux was too thick, I used Butter and a white wine to thin slightly. I used a Cajun Spice because they are already perfectly blended and not the ones given. 15 mins before serving I added 1 Lb peeled and deveined small Shrimp and then added File' Powder at serving. I like rice so I had approx: four cups of hot rice waiting and let each person get as much as they wanted. This only took a few minutes to prepare and when I got home from work it was waiting for me. Trust me use Andouille Sausage only.
Reviewed on Sep. 05, 2011 by knich01@yahoo.com
I love cajun cooking having grown up in the south.So I just changed a couple of things to make it perfect. The 'cajun trinity' is celery, onion & green pepper with garlic thrown in for good measure, so I fried these out first and added the carrots later.I then added the flour and kept stirring to make a good roux. If you think it is too thick, this is when to add a little bit more oil or butter until the roux looks perfect. Then slowly add the broth, stirring constanly until it is the thickness you desire. This is a matter of taste. Definitely use Andouille sausage and when you add the rest, also add the carrots at this time and also some okra. If you can't get fresh, use canned. You can't have gumbo without okra!! lol!! Then when I added the seasonings, I used a real good cajun seasoning instead because a good cajun seasoning already has the seasonings mentioned here but in perfect balance, so that one doesn't out weigh another. After it is all cooked, I added some file' powder before it was served. That makes gumbo perfect! I then fixed rice in a rice maker for ease and put one spoonful in the bottom of each dish and let everyone serve themselves the amount of gumbo they wanted over the rice. It turned out wonderful! Thank you so much for posting this recipe, it helped me to make it faster.
Reviewed on Sep. 05, 2011 by kjohn5460
I have lived in Louisiana all my life and I have never had gumbo with carrots. This is just a stew and no a real gumbo, trust me.
Reviewed on Jan. 25, 2011 by kristinmarie730
Very easy to put together. But I didn't like how all I could taste was oregano. Next time I will definitely lower the oregano.
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