Thursday, January 16, 2014

Sausage Okra Gumbo

Today I am sharing a family favorite recipe that gets rave reviews no matter when I serve it.  Just had it the other night--8 of us for dinner and I doubled the recipe and had one serving left.  Yeah, that good.  I substituted the pork sausages with Hillshire Farms Turkey Kielbasa.  Actually, I never make this with pork sausage because Mom always made it with Hillshire Farms Kielbasa.  So enjoy the kielbasa!  Don't you love saying that word?  Kielbasa, kielbasa, kielbasa...

1 1/2 lbs. smoked country-style pork sausage (or you can use...wait for it...kielbasa!)
2-3 T. butter
3 T. flour
2 cups chicken broth
18-oz. frozen gumbo vegetables*
14-oz. can of tomatoes, chopped
1 1/2 t. salt (you may want to adjust down, depending on how salty your meat choice is)
1/4 t. garlic powder
1/4 t. ground red pepper
2 t. gumbo file powder, opt** (I use 1 T. Old Bay Seafood Seasoning)
3 cups hot, cooked rice

1.  Cover sausages with water and cook for 10 minutes in a covered Dutch oven or large pot.  Drain; cut sausages into 1-inch pieces and set aside. (Probably not necessary to boil the kielbasa.  What do you think?)
2.  Melt the butter in the Dutch oven.  Add flour and cook, stirring, until mixture is deep brown. 
3.  Add broth, vegetables, tomatoes, garlic powder, salt, red pepper and sausages.  bring to a boil; reduce heat, cover and simmer for 25 minutes.
4.  Remove from heat; add file.  Do not boil once file has been added. (I don't know why, do you?)
5.  Ladle gumbo into bowls and top with a scoop of rice.
* You can use a combination of okra, corn, onions, celery and sweet red pepper instead of the frozen vegetables.
** You can use 1/2 t. leaf thyme and 1 bay leaf.  Add with the broth and vegetables.  Remove bay leaf before serving.

Source:  Pat Brew, Brew Family Cook Book, 1st Edition.


  1. This just in!
    1. No, you do not need to cook the kielbasa before you put it in the gumbo.
    2. File is added after cooking because it thickens the gumbo. Do not add during cooking or you will have thick and-- "ew"-- stringy gumbo.

  2. I made this tonight and it was awesome! I did add three slices of bacon in with the sausage at the beginning. I also didn't drain the juices from browning the sausage and cooking the bacon. It mixed with the flour to make a paste that helped to thicken the gumbo. Totally making this again soon!

    1. Glad you enjoyed this gumbo! And I love the addition of bacon. I will try that next time!