Smoked Sausage Gumbo

Cook Time:
35 minutes
Serving Size:


  • 1 regular size package Eckrich® Skinless Smoked Sausage
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 tablespoon flour
  • 1-1/2 teaspoons Cajun or Creole seasoning
  • 1 can (14.5 ounces) fire roasted diced tomatoes, undrained
  • 1 cup reduced sodium chicken or beef broth
  • 2 cups hot cooked brown or white rice
  • 1/4 cup chopped fresh parsley


Fresh vegetables accompany smoked sausage and rice for a deliciously zesty gumbo.

  1. Heat oil in a large saucepan over medium heat. Add onion and bell pepper; cook, stirring occasionally, 5 minutes. Add garlic; cook 1 minute. Sprinkle flour and seasoning over vegetables; cook and stir 1 minute.
  2. Stir in sausage, tomatoes and broth; bring to a boil over high heat. Reduce heat; simmer uncovered 10 to 15 minutes or until vegetables are tender and sauce is slightly thickened.
  3. Spoon rice into four shallow serving bowls; top with sausage mixture and parsley.
Variation: For sausage and shrimp gumbo, stir 8 ounces peeled and deveined uncooked shrimp into the gumbo during the last 5 minutes of simmering time.