Smoked Sausage Gumbo


Smoked Sausage Gumbo

Smoked Sausage Gumbo
40 Min

We decided to make this classic New Orleans-style dish the old fashioned way and we just know you're gonna love this hot and steamy gumbo. It's like a Mardi Gras parade of flavor in your mouth!

What You'll Need

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 (14-1/2-ounce) can diced tomatoes
  • 4 cups chicken broth
  • 1 teaspoon thyme leaf
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 pound smoked sausage (like kielbasa), cut into 1/2-inch slices
  • Grits, prepared according to package directions for 6 servings, warmed

What to Do

  1. In a soup pot over medium heat, heat oil; add flour and cook 6 to 8 minutes, or until roux is a golden caramel color, stirring constantly.
  2. Add the green pepper, celery, and onion and cook 4 to 5 minutes, or until tender, stirring occasionally. Add remaining ingredients except grits, and bring to a boil.
  3. Reduce heat to low and cook 25 to 30 minutes, stirring occasionally. Serve over grits.


Get in the swing of things by cooking up some of our easy Mardi Gras recipes!

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 361
  • Calories from Fat 229
  • Total Fat 25g 39 %
  • Saturated Fat 4.5g 22 %
  • Trans Fat 0.1g 0 %
  • Protein 15g 30 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 41mg 14 %
  • Sodium 1,658mg 69 %
  • Total Carbohydrates 20g 7 %
  • Dietary Fiber 3.9g 16 %
  • Sugars 5.6g 0 %

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I have spent a lot of time around Lafayette, LA. This is not gumbo!! Gumbo has a dark roux, andouille and no tomatoes. Served over rice--not grits.

I just prepared this today and it was making my entire home smell delicious. I do have to admit that i added 1 tsp of pepper flakes and some Texas Pete hot sauce (1 tsp) and it gave it just a little bit more of a bite! It tastes absolutely delicious! Thank you for having such good and tasty recipies!

I would love to know where this recipe came from. I am from New Orleans and have never had tomatoes in gumbo nor served it over grits. I am willing to try the grits just not so sure about the tomatoes. Could you please let me know or post the cookbook title? Thank you in advance, Kristi Simmons

The tomatoes are delicious in this. I also love the food from New Orleans and the tomatoes really do add to the flavor. They cook down. Also, I added some Texas Pete sauce (1 tsp) and 1 tsp of Pepper is delicious!

LOL I'm from New Orleans also! My mama is turning over in her grave with this recipe! Never heard of tomatoes in gumbo, our roux is dark and we have chicken and smoke sausage, over rice. GRITS are for breakfast!


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