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Smoked Sausage Gumbo

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.

Nutrition Facts

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

Reviews

Average Rating:
  • 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!

  • 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!

  • 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!!!

  • Colnight
    Dec 19, 2011

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

  • kfetch
    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.

  • kfetch
    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.

  • hartmr
    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.

  • dgalland
    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>

  • weirich
    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.

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