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Smoked Sausage Gumbo Recipe
Smoked Sausage Gumbo Recipe photo by Taste of Home

Smoked Sausage Gumbo Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES:5 servings
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES: 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 Johnsonville® Polish Kielbasa Sausage 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

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.

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. Yield: 5 servings.
Originally published as Smoked Sausage Gumbo in Simple & Delicious May/June 2009, p17

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

AVERAGE RATING
   (22)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (3)
3 Star
 (3)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
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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

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