Easy Sausage Gumbo

This Easy Sausage Gumbo recipe is a comforting dish that is simple to make and packed with savory sausage and traditional vegetables in a rich roux-based broth.

Sausage Gumbo Recipe

Crafting Easy Sausage Gumbo is a delightful journey into the heart of Southern comfort cuisine.

The true art of southern cooking, Louisiana bayou to be exact, is full of secret ingredients and recipes passed down from one family member to the next.

If you don’t have a Great Aunt RoseMary to teach you this delicacy of the south firsthand, we suggest you give our Easy Sausage Gumbo a trial run.

While some traditional recipes require a day full of chopping, stirring, and waiting, this recipe speeds up the process.

The longest step of the whole recipe is the roux.

This mixture starts with flour and oil and a whisk, for half of the total time it takes to make our gumbo!

A piece of advice that we can hand down is NEVER to stop stirring.

If a roux is left unattended, the flour can quickly burn. Work on those arm muscles and get comfortable because this roux will determine the success of your gumbo creation.

If you need a break from stirring, call in your sous chef and let them take a turn while you chop up the peppers and onions.

After the roux is ready, the dish will soon be complete.

We suggest serving Easy Sausage Gumbo over white or brown rice.

Ingredients

• Celery
• Bell peppers (green, red and yellow)
• Onion (yellow and green)
• Garlic
• Fresh parsley
• Diced tomatoes
• Okra
• Corn
• Chicken broth
• Pasta sauce
• Seasonings: Cajun/creole, salt, pepper
• Andouille sausage
• White rice

Recipe Tips

• Substitute Polska Kielbasa for Andouille sausage.
• Use frozen okra and frozen corn.
• Serve over a warm bed of white rice.

How to make sausage gumbo

Creating a roux is the foundational step to perfecting gumbo’s rich flavor and velvety texture.

Mastering the roux technique has a secret to its success: never stop stirring.

In a large stock pot, combine flour and oil with a whisk.

Cook on low-medium heat, stirring constantly for 30-45 minutes. The end product will have a varying degree of brownness depending on how dark you like your gumbo.

Slice two packages of Andouille sausage into coin-shaped pieces.

In a separate skillet, lightly brown the sausage slices using medium heat.

In the stockpot with the roux, add chicken broth, chopped peppers, onions, celery, parsley, and garlic, stirring well.

Bring this mixture to a boil over medium heat and continue to boil for 8-10 minutes or until vegetables are slightly tender.

Slowly incorporate the creole seasoning, salt, and pepper into the stockpot.

Finally, add in the cooked sausage slices, pasta sauce, diced tomatoes, okra and corn.

Don’t drain the juice from the canned tomatoes, pour it into the pot as well.

As the gumbo cooks for a final 15 minutes, use this time to prepare rice per box instructions.

We like to serve sausage gumbo over a bed of white rice.

Allowing the gumbo time to simmer and meld together deepens flavor, resulting in a soul-warming dish that captures the essence of Louisiana’s culinary heritage.

What sausage goes in gumbo?

Andouille sausage is the preferred, sausage used in gumbo.

The distinctive smoky flavor is spicy, offering the Cajun feel of southern cooking.

If Andouille sausage is unavailable, Polish kielbasa and Chorizo are both acceptable substitutes.

Many gumbo recipes include shrimp in addition to sausage.

Can you freeze sausage gumbo?

Yes! Gumbo can be refrigerated for up to 3 days and frozen for up to 6 months.

If freezing in individual portions, place cooked rice in the container first and then pour approximately 1/2 cup of gumbo on top.

This version of meal planning is helpful and resourceful.

Do you cook andouille sausage before adding to gumbo?

Yes. Our Easy Sausage Gumbo recipe calls for the andouille sausage to be sliced and then browned.

Once these steps are completed the sausage is added back into the stockpot as the gumbo simmers.

Should gumbo be thick or soupy?

Gumbo is much more dense than a simple soup.

The broth has a thick consistency that is created by the making of the roux.

The basis of roux mastery is the cooking of flour and oil together until they thicken and darken.

This will determine how dark the gumbo is present in the stockpot.

What do you eat with gumbo?

Regionally, a variety of side dishes are served with gumbo. A traditional favorite of Louisiana is serving gumbo over a bed of white rice.

Other options include potato salad, green beans, hush puppies, cornbread, crackers, coleslaw, and bread if it is served as the main dish.

Other Hearty Dishes

Comforting Grandma’s Leftover Ham Soup combines leftover ham with fresh vegetables and Navy beans to create the nostalgic taste of home, just like Grandma used to make.

Tender potatoes, smoky kielbasa, and creamy broth make the perfect Kielbasa Potato Soup. This is a cozy bowl of goodness, perfect for any day of the week!

This easy Sausage, Green Bean and Potato Casserole with potatoes has savory smoked sausage, tender potatoes, and green beans for a comforting meal for any night of the week!