Bacon and smoked sausage gumbo

    5 hours 25 min

    The perfect comfort food for those cold winter months. Streaky bacon, celery, red pepper, smoked sausage, tomatoes, okra and rice are simmered together. Serve with more rice, mashed potatoes or pasta.

    22 people made this

    Serves: 12 

    • 450g streaky bacon
    • 125g plain flour
    • 125ml vegetable oil
    • 8 sticks celery, chopped
    • 1 red pepper, chopped
    • 2 cloves garlic, chopped
    • 30g fresh parsley, chopped
    • 1 onion, chopped
    • 450g smoked sausage, sliced
    • 2 litres chicken stock
    • 2 litres water
    • 1 (400g) tin chopped tomatoes with juice
    • 285g okra, sliced
    • 125ml Worcestershire sauce
    • 1 tablespoon hot pepper sauce or to taste
    • 2 bay leaves
    • 1 pinch cayenne pepper or to taste
    • 190g uncooked white rice
    • 1 teaspoon dark brown soft sugar
    • 1 tablespoon lemon juice

    Prep:25min  ›  Cook:5hr  ›  Ready in:5hr25min 

    1. Place six rashers of the bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Set aside the cooked bacon and reserve 125ml of fat in the frying pan. Whisk in the flour and vegetable oil until smooth. Stir in the celery, pepper, garlic, parsley and onion. Simmer for 15 minutes, stirring constantly.
    2. Transfer the sauce to a large stock pot. Add the sliced sausage and cook for 8 more minutes. Slice remaining raw bacon and crumble the cooked bacon; add to the pot. Stir in the chicken stock and water until well blended with the sauce mixture. Add the tomatoes and okra. Season with Worcestershire sauce, hot pepper sauce, bay leaves and cayenne pepper. Simmer uncovered for 2 1/2 hours, stirring occasionally.
    3. Add the rice and cook for an additional 30 minutes, until thick. Stir in the dark brown soft sugar and lemon juice. This tastes great served over more rice.

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    Reviews in English (23)


    This gumbo is really good. I was a bit skeptical about putting the rice in uncooked, but it cooked in the 30 min and really thickened up the gumbo nicely. I pulled meat off a rotisserie chicken and added it before simmering for 2 1/2 hours, in addition to the smoked sausage. One thing I would change: I would make the roux (bacon fat/oil/flour) by itself first, stirring constantly until it was the color of dark peanut butter; then I'd add the veggies to cook them down. In following the instrux as noted, I found that the flour mixture kept sticking to the bottom of the pan and never achieved a gravy-like consistency, which apparently it should have. But the taste is outstanding, so even following the instrux to a T resulted in delicious gumbo!  -  30 Nov 2008  (Review from Allrecipes US | Canada)


    This is a wonderful recipe with tons of flavor. It is a good way to use leftover chicken too. My husband loved it and couldn't believe I made it.  -  07 Feb 2002  (Review from Allrecipes US | Canada)


    WOW....have to say that this is the best gumbo I have ever eaten. Thanks for the recipe. I also added crab to the mix...Very very good.  -  19 Feb 2009  (Review from Allrecipes US | Canada)