This Sausage Gumbo recipe is quick, easy, and feeds a crowd. It serves 8 people, costs $12.46 to make and just $1.56 per serving. AND this dinner is under 400 calories per serving. Woot, woot!
Because we are sisters-in-law and come from different backgrounds, we obviously have different ways of doing things and sometimes even different opinions. We believe it is those differences that help us work together so well. However, there is one thing we all agree on 100% of the time. We are constantly looking for things to cook for our families that are easy and budget-friendly without sacrificing high quality tasting food. This gumbo recipe does just that!
When our friend, Cindy Jenkins, first gave us this recipe she said she makes a batch and has it stay warm on the stove for her family to eat on busy sports days. Genius, right?! That tip alone for cooking gumbo makes this the best recipe!
Cindy says that the sausage gumbo is great for leftovers so make sure you double the recipe (you’ll need a really big soup pot). This will save yourself on another busy night. This gumbo is *definitely* our kind of recipe! It’s so filling and it brings a little Southern hospitality into your home!
SAUSAGE GUMBO QUESTIONS ANSWERED:
What makes gumbo a gumbo?
Gumbo is a melting pot of flavors from spicy and tangy that is a comforting stew dish served over rice.
Are gumbo and jambalaya the same thing?
The main difference between gumbo and jambalaya is how it is served. Gumbo is served over rice, while jambalaya is cooked as a casserole in the same pot as the rice.
What is gumbo made of?
Gumbo is commonly made by Louisianians with the “Holy Trinity” of vegetables consisting of celery, bell peppers, and onions. It also has a type of meat in the dish such as shellfish, sausage, and/or chicken. Additionally, it’s usually simmered in a meat and tomato broth.
How to Make Cindy’s Gumbo:
We love how truly easy this gumbo recipe is to make. First, you saute the onion, bell pepper, and celery for 5 minutes. Then you literally throw all of the ingredients in the pot and let the gumbo simmer for about 20 minutes. That’s it! Enjoy!
How to get the kids involved with this recipe:
- Ages 2-3: Let them help pour the ingredients into the pot.
- Ages 4-5: Let them pour in the ingredients and stir them in the pot. Also, have them help you transfer leftovers to storage containers.
- Ages 6-8: Let them help open and measure the various ingredients. You may need to teach them to use a can opener. Let your kiddo then pour them in the pot and stir them in.
- Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
- Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
Discover why we love getting the kids involved in the kitchen and more tips in our How to Get Kids Involved In Cooking article.
The flavor and Recipe Variations:
- It will change the price of the dinner but you can easily substitute the chicken for a shellfish or sausage. You can also change out the veggies if you have certain ones on hand.
- We also like to add a bag of frozen okra during step 4 of the recipe below.
- Instead of chicken, you can add shrimp or a double dose of the smoked sausage.
- We like to serve hot sauce on the side because it’s our experience that everyone likes different heat levels.
What to Serve with Cindy’s Gumbo:
The stew is full of vegetables so you can serve any of these breads with it that would be oh so delicious dipped in the gumbo:
More Easy Main Dish Ideas:
- 15-Minute Skillet Tilapia with Artichokes and Tomatoes
- American Goulash
- Easy Beef Chili
- Ground Beef and Broccoli Teriyaki
- Homemade Sloppy Joes
- Inside Out Chicken Pot Pie
- Italian Zucchini Boats
- Machaca Burritos
- Meatball Subs
- Mexican Chicken Rice Bowls
- One Pan Cheesy Broccoli Chicken
- Slow Cooker Italian Harvest Soup
How long is this good for:
- Serve: You can leave the gumbo on the stove, covered over low heat, for up to 4 hours.
- Store: Leftovers will keep in the refrigerator for up to 5 days.
- Freeze: This recipe freezes beautifully. Here’s how:
- Prepare the recipe up to step 4. Then, transfer the gumbo to freezer Ziploc gallon bags. Freeze for up to 3 months. The night before you cook the gumbo, put it in the fridge to defrost, then continue with step 4 of the recipe below.
How much will this Gumbo cost:
RECIPE COST: $12.46
PRICE PER SERVING: $1.56
To find out more on how we price our recipes, check out Budget Recipes Explained.
- 1 Tablespoon olive oil – $0.13
- 1 large green bell pepper – $0.62
- 3 stalks of celery – $0.35
- 1 yellow onion – $0.62
- 1 pound smoked sausage – $2.98
- 4 cups water – $0.00
- 4 chicken bouillon cubes – $0.24
- ¾ cup long-grain white rice – $0.48
- 64 oz jar Ragu or Classico pasta sauce – $3.98
- 2 cups shredded chicken – $2.08
- 1 cup canned or frozen corn – $0.98
Cindy's Easy Gumbo Recipe
- cutting board
- large soup pot
- Wooden spoon
- 1 large yellow onion chopped
- 1 large green bell pepper chopped
- 3 stalks of celery chopped
- 1 pound smoked sausage cut into ½-inch slices (we like hot links)
- 4 cups water
- 4 chicken bouillon cubes
- ¾ cup long-grain white rice
- 64 oz jar Ragu or Classico pasta sauce
- 2 cups shredded chicken
- 1 cup canned or frozen corn
- First, add olive oil to the bottom of a large pot and heat the pot over medium-high heat.
- Add the onion, bell pepper, and celery and saute for 5 minutes.
- Next, add the remaining ingredients in the pot and increase the heat to medium-high.
- Bring the mixture to a rolling bubble, and then reduce the heat to low and simmer the gumbo for about 20 minutes, or until the rice is tender.
- Serve and enjoy!