Sausage Gumbo

Sausage Gumbo

14 Reviews
From the EatingWell Kitchen

To keep it simple, we've opted for just the essential ingredients in this rendition of the hearty Creole favorite: sausage, okra, rice and a little spice.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 12 ounces hot Italian turkey sausage links, removed from casings
  • 2 teaspoons canola oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon Cajun seasoning
  • 2 tablespoons all-purpose flour
  • 4 cups chopped tomatoes
  • 4 cups reduced-sodium chicken broth
  • 2½ cups frozen chopped okra
  • ¾ cup instant brown rice
  • 1 bunch scallions, trimmed and sliced (optional)


  • Active

  • Ready In

  1. Cook sausage in a Dutch oven over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer to a medium bowl lined with paper towels.
  2. Return the pan to medium-high heat and add oil. Add onion and cook, stirring often, until translucent, about 2 minutes. Add garlic and Cajun seasoning and cook, stirring often, until fragrant, about 30 seconds. Add flour and cook, stirring to coat the vegetables, until the flour browns, about 1 minute. Add tomatoes and cook, stirring occasionally, until they begin to release their juices, about 2 minutes. Stir in broth, cover, increase heat to high and bring to a boil.
  3. Return the sausage to the pan, along with okra and rice; reduce the heat to a simmer. Cook until the okra is heated through and the rice is tender, about 10 minutes. Serve sprinkled with sliced scallions, if using.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
  • Ingredient Note: Cajun seasoning is a spice blend that usually includes cayenne and black pepper, salt, thyme, garlic and onion powder and paprika. Look for it in the spice section of the supermarket.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 165 calories; 6 g fat(2 g sat); 3 g fiber; 18 g carbohydrates; 11 g protein; 47 mcg folate; 25 mg cholesterol; 5 g sugars; 0 g added sugars; 974 IU vitamin A; 23 mg vitamin C; 48 mg calcium; 2 mg iron; 627 mg sodium; 461 mg potassium
  • Nutrition Bonus: Vitamin C (38% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1.5 vegetable, 2 lean meat

Reviews 14

March 04, 2017
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By: Sadie Anne Johnson
I added a little more Cajun seasoning for and extra kick and about a cup less okra just so it wouldn't be too slimy (ew) and it was fresh. Those were the only differences but it came out pretty good. My first time making gumbo and I'll probably make it again!
December 07, 2014
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By: EatingWell User
Used venison sausage Used some vennison sausage which can be dry and it was great. Even my 6 and 9 year old enjoyed! Pros: Easy, fast
April 19, 2013
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By: EatingWell User
Good I made this on a whim when I didn't know what to make for dinner and it turned out great! My kids even liked it. I didn't have okra so I just added peas for a green veggie in place of another green veggie. I know peas are not in traditional gumbo but it was all I had on hand. It was all I changed with the recipe and it was delicious. Definately making this again. Pros: healthy, tasty, easy
December 03, 2012
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By: EatingWell User
Not close enough to a gumbo Missing the roux and the cajun trinity, I'm not really sure how this is supposed to be tasty. I've made a healthy gumbo for years and this does not come even close. Why eliminate the bell pepper and celery? They're the heart of gumbo flavor. Brown the flour in the oven for the roux, you'll get maximum flavor with no fat. Skip the cardboard turkey sausages and add a little lean bacon instead for the smokey taste, and chicken breasts for the meat. Much healthier and tastier. Add some thyme to the cajun seasoning, and diced green bell pepper and celery to the onion and voila, you get real healthy gumbo! Cons: missing too many healthy flavorful ingredients
September 02, 2012
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By: EatingWell User
fantastic recipe. I didn't have creole seasoning, so I did have to make my own. I also didn't measure it, but my eyeballing tells me I probably used twice what the recipe listed. I used smell to gauge what was right. Everything else, I did according to recipe, and it turned out fantastic. Highly recommended!
September 22, 2011
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By: alexander.kelly10
Smells amazing!! I did modify the recipe a touch but not to much cause i wanted to stay true to the flavor. I did not have hot turkey sausage so i used what i had on hand which was chicken sausage. I removed it from the case and added two chicken breasts cut in small chunks. I also added carrots and celery which i sauteed with the onions. I added all the ingrediants after the veggies were soft except the okra because i did not have instant rice i had regular brown(which takes a little longer). It came out absolutly wonderfull and smells even better. I love this website and all the great recipes!! Pros: Very healthy!! Cons: Needs more veggies!
April 26, 2011
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By: frederic.brizzi
Really not tasty! I love knowing that what I'm eating is healthy, but only when it's tasty! I made this dish following the recipe, and my guess is these turkey sausages are a very poor substitute to the real thing. Worse than tasteless, they are nasty! Sorry I'm usually a big fan! But this time, it's just not good. Pros: Easy to make Cons: Tastes nasty!
November 28, 2010
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By: EatingWell User
I modified a bit based on what I had on hand....a locally-made smoked beef sausage (delicious spices), Creole seasoning, large can of petite diced tomatoes, beef broth and a lot of water. Sauteed the onions, celery, spices and garlic and then added all to the crock pot. Added more water periodically for the rice to absorb. 8 hrs. on low...delicious! Everyone (some picky eaters) enjoyed it. Served w/ corn bread on the side...
August 20, 2010
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By: eggdrivr
I thought this was very good and very easy to make. The soup had great flavor and had just the right amount of heat (I'm a wuss when it comes to heat). Next time I might decrease the amount of rice used to cut back on calories and to allow it to be more soupy and throw in another vegetable or two (celery, red pepper, or carrot). Also the leftovers reheated well and tasted fine. I agree that this recipe is a keeper!
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