simple sausage gumbo recipe

Written ByJenny Smyth Posted on
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The Best simple sausage gumbo recipe

I’m so excited to share this simple sausage gumbo recipe with you all. This dish has been a staple in our household for years, and it’s a crowd-pleaser whenever we have family gatherings or just need a hearty meal after a long day. The rich flavors and comforting warmth of this gumbo transport me back to my childhood, when my mom would cook up big batches of this deliciousness for special occasions.

As an adult, I’ve adapted this recipe to suit our tastes and dietary needs, and it’s become a go-to for weeknights and weekends alike. The best part? It’s incredibly easy to make, requiring minimal prep time and effort from start to finish.

This gumbo’s origins date back to the Creole cuisine of Louisiana, where it was born as a hearty stew made with sausage, vegetables, and a dark roux. Over time, it’s evolved into many variations, but the core ingredients remain the same: spicy sausage, rich broth, and a blend of aromatic spices that meld together in perfect harmony. My version sticks to the classic formula while adding a few tweaks to make it healthier and more accessible to our busy lives.

One of the things I love about this recipe is how adaptable it is. Feel free to swap out sausage for chicken or shrimp if you prefer, or add some heat with cayenne pepper if you like things spicy. You can also serve it over rice or with crusty bread for dipping – either way, it’s sure to become a family favorite.

So why do I love this recipe so much? For starters, it’s incredibly easy to make. With just 30 minutes of prep time and 20 minutes of cooking time, you can have this delicious meal on the table in no time.

Plus, the leftovers are just as tasty – if not better! – making it perfect for meal prep or when you’re planning ahead for future meals.

Simple Sausage Gumbo

4.6 from 522 votes

A hearty and flavorful gumbo made with sausage, vegetables, and a rich roux. This simple recipe is perfect for a comforting meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1 lb andouille sausage, sliced
1 onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
4 cups chicken broth
2 tbsp vegetable oil
2 tbsp all-purpose flour
1 tsp paprika
1 tsp dried thyme
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp white pepper
1/2 tsp gumbo file powder
1 lb chicken breasts, cut into bite-sized pieces
1 cup sliced okra

👨‍🍳Directions

1In a large pot, heat vegetable oil over medium-high heat.
2Add sausage and cook until browned, about 5 minutes.
3Remove sausage from pot and set aside.
4In the same pot, add onion, bell pepper, and celery.
5Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
6Add garlic and cook for an additional 1 minute, stirring constantly.
7Stir in flour to make a roux.
8Cook, stirring constantly, until the roux turns a dark brown color, about 5-7 minutes.
9Be careful not to burn the roux.
10Gradually add chicken broth, stirring constantly to prevent lumps from forming.
11Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 10 minutes.
12Stir in diced tomatoes, paprika, thyme, oregano, salt, black pepper, cayenne pepper, garlic powder, onion powder, white pepper, and gumbo file powder.
13Add the sausage and chicken pieces to the pot.
14Cook until the chicken is no longer pink in the center, about 10-15 minutes.
15Add okra to the pot and cook for an additional 5 minutes, until the okra is tender.
16Taste and adjust seasoning if needed.
17Serve hot over rice.

🔧Equipment

Large pot
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 85mg🧂Sodium: 1200mg🌾Total Carbs: 15g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 28g

📝Notes

Tips: You can use chicken thighs instead of chicken breasts for a more flavorful gumbo. Add more cayenne pepper for a spicier gumbo.

I always recommend making a big batch of this gumbo on weekends when you have more time on your hands – then you can portion it out into individual servings throughout the week.

Plus, let’s be honest: who doesn’t love leftovers?!

If you’re planning ahead for future meals or want something quick and easy during busy weekdays, consider freezing some portions for later use.

❓ Frequently Asked Questions About Sausage Gumbo

Q1: What is the difference between gumbo and jambalaya?

Gumbo and jambalaya are two distinct dishes that originated in Louisiana. Gumbo is a thick soup made with a combination of ingredients such as meat (usually sausage), vegetables (like onions and bell peppers), and a dark roux (flour mixture). Jambalaya is a one-pot dish made with sausage, rice, and vegetables.

Q2: Can I use chicken instead of sausage?

Yes! You can substitute chicken for sausage in this recipe if you prefer or if you’re looking for a leaner option. Simply cook the chicken separately before adding it to the pot with the vegetables.

Q3: How do I store leftovers?

You can store leftovers in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

Q4: Can I make this recipe vegetarian?

While traditional gumbo recipes often include meat (usually sausage), you can easily adapt this recipe by substituting vegetarian options like mushrooms or tofu.

Q5: What is the best type of sausage to use?

The best type of sausage to use in gumbo is usually smoked or Andouille sausage. These types of sausage have a smoky flavor that complements the rich flavors of the dish.

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