Gumbo with Turkey Sausage Chicken (Print Version)

Louisiana-style gumbo with tender chicken, smoky turkey sausage, vegetables, and a spiced roux for rich flavor.

# What You Need:

→ Proteins

01 - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 12 oz turkey sausage, sliced into 1/2-inch rounds

→ Vegetables

03 - 1 large onion, diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 4 cloves garlic, minced
07 - 1 (14.5 oz) can diced tomatoes, drained
08 - 2 cups okra, sliced (fresh or frozen)
09 - 3 green onions, sliced (for garnish)
10 - 2 tbsp fresh parsley, chopped (for garnish)

→ Roux

11 - 1/3 cup vegetable oil
12 - 1/3 cup all-purpose flour

→ Liquids

13 - 4 cups low-sodium chicken broth
14 - 1 bay leaf

→ Seasonings

15 - 1 1/2 tsp smoked paprika
16 - 1 tsp dried thyme
17 - 1 tsp dried oregano
18 - 1/2 tsp cayenne pepper (adjust to taste)
19 - 1 tsp salt, plus more to taste
20 - 1/2 tsp black pepper

→ To Serve

21 - Cooked white rice

# Preparation Steps:

01 - Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the flour, stirring constantly to make a roux. Continue cooking and stirring for 8–10 minutes until the roux reaches a deep golden brown color, being careful not to burn it.
02 - Add the onion, bell pepper, and celery to the roux. Sauté for 5 minutes until the vegetables are softened and fragrant, stirring constantly to incorporate the roux.
03 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
04 - Add the chicken pieces and turkey sausage to the pot. Cook, stirring frequently, for 5–6 minutes until lightly browned on all sides.
05 - Mix in the diced tomatoes, okra, smoked paprika, thyme, oregano, cayenne, salt, and black pepper. Stir well to ensure all ingredients are evenly distributed and coated with the roux mixture.
06 - Pour in the chicken broth and add the bay leaf. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally to prevent sticking. The gumbo should thicken nicely as it cooks.
07 - Remove and discard the bay leaf. Taste the gumbo and adjust salt, pepper, or cayenne as needed to suit your preferences.
08 - Ladle the hot gumbo over cooked white rice in bowls. Garnish generously with sliced green onions and chopped fresh parsley. Serve with hot sauce on the side for those who prefer extra heat.

# Expert Advice:

01 -
  • The house smells absolutely incredible while this simmers, like you have been cooking all day even though it comes together in under two hours
  • Using turkey sausage keeps it lighter without sacrificing any of that deep smoky flavor that makes gumbo so satisfying
  • Its one of those dishes that somehow tastes even better the next day, so you will look forward to leftovers
02 -
  • Never leave your roux unattended for even a second because it goes from perfect to ruined faster than you can grab your phone
  • The gumbo will continue to thicken as it cools, so if it seems too thin while simmering, give it a few more minutes on the heat
  • Stir from the bottom of the pot frequently because the roux has a tendency to settle and can scorch if you forget about it
03 -
  • If you can find andouille sausage, it is worth seeking out for that authentic Cajun flavor that turkey sausage cannot quite replicate
  • Adding peeled shrimp during the last 10 minutes of simmering turns this into a seafood gumbo that feels absolutely luxurious

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