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Smoked Sausage Gumbo Recipe

Smoked Sausage Gumbo Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 4 hours YIELD:5 servings

Ingredients

  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 medium carrot, chopped
  • 2 tablespoons olive oil
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 pound smoked kielbasa or Polish sausage, cut into 1/2-inch pieces
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 1/8 teaspoon cayenne pepper
  • Hot cooked rice

Directions

  • 1. In a large skillet, saute the celery, onion, green pepper and carrot in oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened.
  • 2. Transfer to a 3-qt. slow cooker. Stir in the sausage, tomatoes, oregano, thyme and cayenne. Cover and cook on low for 4-5 hours or until heated through. Serve with rice.
    Freeze option: Freeze soup and rice, if desired, in freezer containers. Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through, adding a little water if necessary. Serve gumbo with rice. Yield: 5 servings.

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.

Reviews for Smoked Sausage Gumbo

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MY REVIEW
Reviewed Feb. 26, 2015 Edited May. 20, 2015

"My husband had some gumbo at the lodge a few weeks ago, but couldn't get the recipe, since the woman who made it never used recipes, she would just make it. So, I tried this, and it has passed the test! Next time I plan to use the Andouille sausage, but this time I used smoked sausage. And, I'll have to double the recipe next time, since there wasn't enough, as far as my family was concerned! LOL! I also used thin spaghetti, since my husband doesn't care for rice. This is a definite keeper!

5-20-2015
Second time I made this was tonight. I added some cubed chicken to the pot as I was cooking the veggies. Then did everything as per directions. Also added some leftover corn and peas, since I wanted to use them up. And, as I was stirring the mixture together, I also added some more chicken broth, so that it wasn't too thick, but not too thin, either. Since I didn't have all the ingredients in the house when I decided to make this again today, I did it stove top. All in one pot, for only a couple of hours on a low simmer. Couldn't be any easier or better! Last bowl full, my daughter already called dibs on for her lunch tomorrow!"

MY REVIEW
Reviewed Jun. 28, 2013

"I made the recipe as written except I used hot sausage links and yellow peppers. We loved the flavor and it was eaten up, even my 8 year old granddaughter ate and loved it! It will be going into my favorite recipe file!"

MY REVIEW
Reviewed Apr. 14, 2013

"I made this using cajun spice instead of the thyme and oregano. Used spicy smoked sausage and added some frozen okra and it is YUMMY! I don't care that it is not "real" gumbo like some said if you come from Louisiana, so for those of us who like a variation this one is a keeper!"

MY REVIEW
Reviewed Jan. 8, 2013

"This is a good starter for a base gumbo, but like someone said earlier there is too much oregano and thyme in it!!! Not enough cayenne either... It needs other seasonings as well such as salt and pepper... And also as someone said earlier it's not a real gumbo either considering 'real' gumbo doesn't have carrots in it, but they're good for the color... I also did add some more chicken broth... And I've also never heard of tomatoes being put in gumbo, but I'm trying it out... I'm not from Louisiana, but I love Louisiana cooking... I make gumbo and jambalaya all the time and I'm always looking for new recipes to try out and change... I've also added some left-over turkey from Thanksgiving and from what I've tasted so far it's really good... But the next time I make this I will cut the Thyme and Oregano in half or more!!!"

MY REVIEW
Reviewed Jul. 30, 2012

"Good, but nothing awesome. Check out my full review: http://heatskitchen.blogspot.com/2012/07/sausage-gumbo.html"

MY REVIEW
Reviewed Jul. 30, 2012

"This was good, but nothing super awesome. Check out my full review: http://heatskitchen.blogspot.com/2012/07/sausage-gumbo.html"

MY REVIEW
Reviewed Dec. 19, 2011

"It was a easy recipe to do. But the family didn't like it, the spices were to over powering."

MY REVIEW
Reviewed Sep. 19, 2011

"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."

MY REVIEW
Reviewed Sep. 18, 2011

"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."

MY REVIEW
Reviewed Sep. 16, 2011

"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."

MY REVIEW
Reviewed Sep. 7, 2011

"<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>"

MY REVIEW
Reviewed Sep. 7, 2011

"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."

MY REVIEW
Reviewed Sep. 5, 2011

"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."

MY REVIEW
Reviewed Sep. 5, 2011

"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."

MY REVIEW
Reviewed Sep. 5, 2011

"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."

MY REVIEW
Reviewed Jan. 25, 2011

"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."

MY REVIEW
Reviewed Dec. 15, 2010

"When I first put this in the slow cooker I thought for sure it was going to be way too thick, as another reviewer complained. I almost added some extra broth, but decided to just chance it. When it was done, it was perfect. Not thick at all after 5 hours cooking. We loved it. Served it over brown rice."

MY REVIEW
Reviewed May. 20, 2010

"It is very good,for myself I added some hot pepper flakes"

MY REVIEW
Reviewed Jan. 31, 2010

"The only thing I changed was I used smoked turkey sausage."

MY REVIEW
Reviewed Jan. 15, 2010

"You can get so creative with what you add to this recipe!!"

MY REVIEW
Reviewed May. 14, 2009

"I really liked this recipe. There were only two modifications that I had to make. I thought that the gumbo was way too thick so I added some vegetable broth (the only can of broth I had on hand.) I added about half of it with the rest of the ingredients, then added the rest of it 5 minutes prior to the end of cooking along with 1 1/2 cups of Minute Rice. The consistency was perfect for me after this addition and I like the rice cooked into it rather than making on the side as the recipe suggested."

MY REVIEW
Reviewed May. 5, 2009

"We tried this recepe and my family gave it 5 stars."

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