- 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
- 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.
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.
Reviews for Smoked Sausage Gumbo
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"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!5-20-2015Second 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!"
"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!"
"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!"
"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!!!"
"Good, but nothing awesome. Check out my full review: http://heatskitchen.blogspot.com/2012/07/sausage-gumbo.html"