Smoked Sausage Gumbo. Serve up the flavors of the bayou! You'll leave the table satisfied, as it's chock-full of veggies, seasonings and sausage. Classic gumbo recipe with a roux base, smoked andouille sausage and tasso.

If your gumbo thickens upon standing, stir in additional broth. So my mind is already flowing with ideas. This Authentic Chicken and Smoked Sausage Gumbo is an exception to that norm. You can have Smoked Sausage Gumbo using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Smoked Sausage Gumbo

It's 2 of celery ribs, chopped.
It's 1 medium of onion, chopped.
It's 1 medium of green or red pepper, chopped.
Prepare 1 medium of carrot, chopped.
Prepare 2 tbsp of olive oil.
Prepare 1/4 cup of all-purpose flour.
Prepare 1 cup of chicken broth.
You need 1 lb of smoked kielbasa or Polish sausage, cut into 1/2-in. pieces.
You need 1 can of diced tomatoes, undrained.
Prepare 2 tsp of dried oregano.
Prepare 2 tsp of dried thyme.

One of my former coworkers used to live in Louisiana for several years. Stir in the broth and the smoked sausage. Put a mound of rice in the center of each bowl. Ladle the gumbo around the rice.

Smoked Sausage Gumbo step by step

In a large skillet, saute celery, onion, green/red pepper, and carrot in oil until tender..
Stir in flour until blended; gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened..
Transfer to a slow cooker. Stir in the sausage, tomatoes, oregano, thyme and cayenne..
Cover and cook on low for 4-5 hours or until heated through. (gumbo will seem thick at first but will thin will cooking).
Serve over rice..

This classic Chicken and Smoked Sausage Gumbo is always on Emeril's Mardi Gras menu. It's packed with flavor and great for parties or tailgating. But if you can't find andouille sausage, any smoked sausage or kielbasa will do. This simple and rustic gumbo is also a great make-ahead dish. Just warm it up and eat as is, or ladle it over plain.