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Smoked Sausage Gumbo

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


  • 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.
Nutrition Facts
1 each: 391 calories, 30g fat (9g saturated fat), 64mg cholesterol, 1011mg sodium, 17g carbohydrate (6g sugars, 4g fiber), 14g protein.

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  • Steve
    Jan 6, 2021

    Kyle and Russ; why don’t you share your amazing recipes with the rest of us instead of complaining about this one? After all, it’s in your lineage.

  • Russ
    Mar 14, 2020

    I am a Cajun born and by lineage. This is stew. No authentic gumbo ever has tomatoes, carrots oregano or some of the other ingredients listed here. If you want to list a good gumbo recipe, then get it right. This made me laugh and cry all at the same time.

  • Kyle
    Jan 9, 2020

    This is laughable. It's basically a stew that someone decided to call "gumbo". No one in my culture has ever used any of these ingredients in our food, much less, in our gumbo. Culture vultures always try to get creative.

  • BobbysChicagoBAbe
    Feb 26, 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!5-20-2015Second 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!

  • pajamaangel
    Jul 30, 2013

    No comment left

  • ebrad
    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!

  • Speshlk
    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!

  • Blooming flower
    Jan 21, 2013

    No comment left

  • bpayne59
    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!!!

  • cjt420
    Dec 13, 2012

    No comment left