Sausage Gumbo

8 Ratings
  • 5 4
  • 4 1
  • 3 0
  • 2 0
  • 1 3

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

EatingWell Test Kitchen
EatingWell Magazine Dec/Jan 2006; updated November 2022

Gallery

Credit: Christine Ma

Recipe Summary

active:
20 mins
total:
30 mins
Servings:
8

Nutrition Profile:

Nutrition Info
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Choosing the Ingredients

This simplified version of gumbo is quick and easy to make. Here are some key ingredients that made it healthier:

Hot Italian Turkey Sausage

Although gumbo is typically made with andouille sausage, a type of smoked sausage made with pork, we opted for hot Italian turkey sausage. Turkey sausage has less fat, calories and sodium, making it a healthier option for this dish.

Frozen Okra

Gumbo is traditionally made with a thickener, such as okra, filé powder or roux, or a combination of those ingredients. For this recipe, we use frozen chopped okra as the thickener. Frozen chopped okra is convenient to use and available all year round. Check out more tips for cooking okra.

Instant Brown Rice

Instead of serving the gumbo over white rice, we add instant brown rice to the gumbo and simmer it until cooked through, which only takes about 10 minutes. Regular brown rice takes about 40 to 45 minutes to cook. If you opt to make regular brown rice, we have a guide on how to cook brown rice perfectly.

Additional reporting by Jan Valdez

Ingredients

Directions

  • 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.

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  • 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.

  • 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.

Equipment

Dutch oven

To make ahead

Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition Facts

Serving Size:
about 1 cup
Per Serving:
165 calories; protein 11.5g; carbohydrates 17.8g; dietary fiber 3g; sugars 4.9g; fat 6.2g; saturated fat 1.6g; cholesterol 25.3mg; vitamin a iu 974.2IU; vitamin c 22.7mg; folate 47.3mcg; calcium 48.3mg; iron 1.6mg; magnesium 32.7mg; potassium 460.6mg; sodium 627.2mg; thiamin 0.1mg.
Exchanges:

1 starch, 1.5 vegetable, 2 lean meat
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