Smoked Sausage Gumbo
Dive into the rich, bold flavors of Louisiana with this Smoked Sausage Gumbo, a one-pot wonder brimming with hearty ingredients and classic Cajun seasoning. This recipe starts with a deeply flavorful roux, the secret to any authentic gumbo, then layers in browned smoked sausage, the "holy trinity" of onion, bell pepper, and celery, plus aromatic garlic and savory herbs. A medley of chicken broth, diced tomatoes, and optional okra creates a luscious, simmered-to-perfection base that's irresistibly comforting. Served piping hot over fluffy white rice and garnished with vibrant green onions and parsley, this gumbo delivers soul-warming goodness in every bite. Perfect for weeknight dinners or weekend gatherings, this smoky, spicy delight is a true celebration of Southern cooking.
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Recipe Information
Ingredients
- 1 pound smoked sausage
- 3 tablespoons olive oil
- 0.25 cup all-purpose flour
- 1 large yellow onion, chopped
- 1 large green bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 14.5-ounce can canned diced tomatoes
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 cup okra, sliced (optional)
- 4 cups cooked white rice
- 0.25 cup green onions, chopped (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Slice the smoked sausage into 1/4-inch rounds and set aside.
In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the sausage and cook until browned on both sides, about 5-7 minutes. Remove the sausage from the pot and set aside.
Add the remaining 2 tablespoons of olive oil to the pot, then whisk in the flour. Cook the flour and oil mixture (a roux) over medium heat, stirring constantly, until it reaches a rich, golden brown color, about 8-10 minutes.
Add the chopped onion, bell pepper, celery, and garlic to the roux. Sauté the vegetables until they are softened, about 5 minutes.
Gradually stir in the chicken broth, ensuring there are no lumps of roux. Add the cooked sausage back into the pot, along with the diced tomatoes, Cajun seasoning, thyme, bay leaves, and optional sliced okra. Bring the mixture to a simmer.
Reduce the heat to low and let the gumbo simmer uncovered for 40 minutes, stirring occasionally to prevent sticking.
Taste and adjust the seasoning with additional Cajun seasoning or salt if needed.
Discard the bay leaves before serving. Ladle the gumbo over a scoop of cooked white rice in bowls.
Garnish with chopped green onions and parsley for added flavor and freshness. Serve hot.
Nutrition Facts
Calories |
3170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.9 g | 226% | |
| Saturated Fat | 51.0 g | 255% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 12519 mg | 544% | |
| Total Carbohydrate | 279.5 g | 102% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 35.1 g | ||
| Protein | 115.3 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 664 mg | 51% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 4519 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
