Gumbo Sausage Question

Smoked sausage is cooked, but you need to brown it to render the fat. Remove it and drain on paper towels. You don't have to kill it but get rid of the excess fat so you don't have to skim as much. I'll use Rabideaux's for a quick jambalya, but you have to be careful of the smoke flavor in a gumbo IMO. I use Bourque's hot pork sausage and andouille, great flavor and balance of smoke. I love Rod's (Church Point) too, but be careful of too much smoke b/c it can overpower the gumbo.

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Rabideaux's smoked sausage is not pre-cooked.

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what makes you think this?

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Rabideaux's smoked sausage is not pre-cooked.

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You can eat it straight out of the pack and you won't get sick.

It's sausage. Cook like you would any other sausage. Besides you don't think gumbo is going to cook your sausage. Quit over thinking this stuff.

Rabideauxs is a heavily smoked sausage but should be fine in gumbo. A little too heavy for my taste.