Hearty Smoked Sausage Gumbo
This Hearty Smoked Sausage Gumbo is a comforting twist on a classic dish. It’s perfect for those cozy nights when you crave something warm and filling. This simplified gumbo recipe highlights the smoky flavor of Polish sausage combined with fragrant vegetables and herbs. While it doesn’t pack the variety of meats found in traditional gumbos, it is still hearty and delicious. Made with common ingredients usually found in your pantry, this dish is easy to prepare yet packed with flavor, making it a convenient option for any weeknight meal. Serve it over fluffy long grain rice for the ultimate comfort food experience!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Polish sausage
3/4 lb (cut in half lengthwise and sliced into 1/2 inch pieces)
long grain rice
1 cup (uncooked)
onion
1 medium (diced)
green bell pepper
1 (diced)
celery ribs
2 (chopped)
carrot
1 large (peeled and chopped)
dried oregano leaves
2 teaspoons
dried thyme leaves
2 teaspoons
ground red pepper
1/8 teaspoon
flour
1/4 cup
olive oil
2 tablespoons
diced tomatoes
1 (14 1/2 ounce) can (undrained)
chicken broth
1 (14 ounce) can
Instructions
1
In a medium saucepan, bring 2 cups of water to a boil over high heat.
2
While the water is heating, cut the Polish sausage in half lengthwise and then slice it into 1/2-inch pieces.
3
Stir the rice into the boiling water. Reduce the heat to low, cover, and simmer for 18 minutes or until the liquid is absorbed.
4
In a large microwave-safe container, combine the sliced sausage, diced onion, diced bell pepper, chopped celery, chopped carrot, dried oregano, dried thyme, and ground red pepper.
5
Cover and microwave on HIGH for 5 minutes. Stir and then cook for an additional 3 minutes or until the vegetables are crisp-tender.
6
Prepare the roux by sprinkling flour evenly over the bottom of a Dutch oven. Cook over high heat for 3 to 4 minutes, without stirring, until the flour begins to brown.
7
Reduce the heat to medium and stir the flour for about 4 minutes until it is evenly browned, resembling a chocolate color.
8
Slowly add the olive oil to the roux, stirring until smooth.
9
Carefully pour the vegetable mixture into the Dutch oven and stir well to coat the vegetables with the roux.
10
Add the undrained diced tomatoes and chicken broth to the pot, and bring the mixture to a boil over high heat.
11
Once boiling, cover the pot and reduce the heat to medium. Let it simmer for 5 minutes.
12
To serve, ladle the gumbo over the cooked rice in individual bowls.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Smoked Sausage Gumbo?
It is a comforting and simplified version of a classic gumbo featuring smoky Polish sausage, aromatic vegetables, and a deep brown roux, served over rice.
What kind of sausage is best for this recipe?
The recipe specifically calls for 3/4 lb of Polish sausage for its distinct smoky flavor.
How should I slice the Polish sausage?
Cut the sausage in half lengthwise first, then slice it into half-inch thick pieces.
How much rice do I need for this gumbo?
You will need 1 cup of uncooked long grain rice.
What is the ratio of water to rice?
Use 2 cups of water for every 1 cup of rice.
How long does the rice take to cook?
The rice should simmer for 18 minutes or until all the liquid has been absorbed.
Which vegetables are included in the gumbo?
The recipe includes a medium onion, one green bell pepper, two celery ribs, and one large carrot.
Is there a shortcut for cooking the vegetables?
Yes, this recipe uses a microwave-safe container to cook the vegetables and sausage on high for 8 minutes total to save time.
What is the microwave process for the vegetable mixture?
Microwave the sausage and vegetables on HIGH for 5 minutes, stir, and then cook for an additional 3 minutes.
What consistency should the vegetables be after microwaving?
The vegetables should be crisp-tender before they are added to the Dutch oven.
How do I make the roux for this gumbo?
The roux is made by browning flour in a Dutch oven on high heat for several minutes before adding olive oil.
Do I need to stir the flour while it first starts to brown?
No, you should cook the flour over high heat for 3 to 4 minutes without stirring initially.
What color should the browned flour be?
The flour should be stirred until it is evenly browned and resembles the color of chocolate.
When is the olive oil added to the roux?
Slowly add the olive oil after the flour has reached the desired chocolate color, stirring until smooth.
What herbs are used for seasoning?
The recipe uses 2 teaspoons each of dried oregano leaves and dried thyme leaves.
Is this gumbo spicy?
It has a mild kick from 1/8 teaspoon of ground red pepper.
What liquid base is used for the gumbo?
The liquid base consists of one 14-ounce can of chicken broth and one 14.5-ounce can of undrained diced tomatoes.
Do I drain the canned tomatoes?
No, use the tomatoes undrained to include all the juice in the gumbo base.
How long does the final gumbo simmer?
Once all ingredients are combined and boiling, cover and simmer on medium for 5 minutes.
How should I serve the gumbo?
Ladle the hot gumbo over individual bowls of the cooked fluffy long grain rice.
Can I use common pantry items for this?
Yes, this recipe is designed to be made with common pantry staples like flour, oil, rice, and dried herbs.
How many ingredients are in this recipe?
There are 13 total ingredients required for this gumbo.
Is this a traditional gumbo recipe?
It is a simplified twist on a classic gumbo, focusing on easy preparation while maintaining traditional flavors like the dark roux.
What is the main protein in this dish?
The primary protein used is 3/4 lb of smoked Polish sausage.
Do I need to peel the carrots?
Yes, the recipe suggests peeling and then chopping the carrot.
What type of pot should I use for the gumbo?
A Dutch oven is recommended for making the roux and simmering the final mixture.
How much flour is used for the roux?
The recipe uses 1/4 cup of all-purpose flour.
What heat setting do I use for browning the flour?
The flour is initially browned over high heat for the first 3-4 minutes.
Can I make this for a weeknight meal?
Yes, because of the microwave prep and short simmer time, it is a convenient option for weeknights.
What makes the gumbo smoky?
The smokiness comes from both the Polish sausage and the deep, dark roux.