Sausage Gumbo

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A basic gumbo made with smoked sausage, bell pepper, onion, celery and gumbo file.

  • PrepN/A |
  • TotalN/A |
  • ServesN/A


    • 2 lbs smoked link sausage
    • 1 cup onions, finely chopped
    • 1 cup green bell peppers, finely chopped
    • 1 cup celery, finely chopped
    • 1/2 cup all-purpose flour
    • 1/2 cup vegetable oil
    • 1 teaspoon garlic, minced
    • 7 cups chicken stock
    • 2 tablespoons file powder
  • Seasoning Mix:
    • 1 Teaspoon Salt
    • 1 Teaspoon Hungarian Paprika
    • 1 Teaspoon White Pepper
    • 1 Teaspoon Garlic Powder
    • 1 Teaspoon Onion Powder
    • 1 Teaspoon Cayenne Pepper
    • 1/2 Teaspoon Dry Mustard
    • 1/2 Teaspoon Black Pepper
    • 1/2 Teaspoon Ground Cumin


Place the chicken stock in a large pot over medium heat and bring to a boil.

Combine chopped vegetables in a bowl, set aside.

Place oil in a heavy skillet over high heat. Add the flour and whisk constantly until the roux is a dark reddish-brown, almost black but do not allow the flour to burn.
When the roux is ready add the chopped vegetables and stir. Add the seasoning mix. Cook, stirring frequently for about ten minutes.  Spoon the roux mixture into the boiling stock and whisk to disolve.  Add the sausage and minced garlic. Simmer over low heat for about 45 minutes.

Turn the heat off the pan and add the file powder, stir until gumbo thickens.  

Serve gumbo over cooked white rice.

Recipes From - The Gourmet Food And Cooking Resource