Gumbo with Turkey Sausage (Print Version)
A flavorful Cajun stew with tender chicken, smoky turkey sausage, and vegetables in a gently spiced broth.
# What You Need:
→ Proteins
01 - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 12 oz smoked turkey sausage, sliced into 1/4-inch rounds
→ Vegetables
03 - 1 large onion, diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 2 medium tomatoes, diced
08 - 2 green onions, thinly sliced for garnish
09 - 2 tbsp chopped fresh parsley for garnish
→ Roux
10 - 1/4 cup vegetable oil
11 - 1/2 cup all-purpose flour
→ Liquids
12 - 6 cups low-sodium chicken broth
→ Spices & Seasonings
13 - 1 1/2 tsp smoked paprika
14 - 1 tsp dried thyme
15 - 1/2 tsp dried oregano
16 - 1/2 tsp cayenne pepper
17 - 2 bay leaves
18 - 1 tsp salt plus more to taste
19 - 1/2 tsp black pepper
# Preparation Steps:
01 - Pat chicken thighs dry with paper towels and season lightly with salt and black pepper. Slice smoked turkey sausage into 1/4-inch rounds.
02 - In a large heavy-bottomed pot or Dutch oven, heat 1/4 cup vegetable oil over medium heat. Whisk in 1/2 cup all-purpose flour gradually, stirring constantly to prevent lumps. Cook the roux for 10-15 minutes, stirring continuously, until it reaches a deep peanut butter color. Be careful not to burn it.
03 - Add diced onion, green bell pepper, and celery to the roux. Cook for 4-5 minutes, stirring occasionally, until vegetables are softened and translucent.
04 - Stir in minced garlic, diced tomatoes, smoked paprika, dried thyme, dried oregano, cayenne pepper, bay leaves, salt, and black pepper. Cook for 2 minutes until fragrant, stirring constantly to prevent sticking.
05 - Add seasoned chicken pieces and sliced turkey sausage to the pot. Stir thoroughly to coat with the vegetable and spice mixture, ensuring everything is well incorporated.
06 - Gradually pour in 6 cups low-sodium chicken broth while scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally, until chicken is very tender and flavors have melded together.
07 - Remove bay leaves from the pot. Taste the gumbo and adjust salt and pepper seasoning as needed. If desired, add hot sauce to adjust heat level.
08 - Ladle hot gumbo over cooked white rice. Garnish generously with sliced green onions and chopped fresh parsley. Offer additional hot sauce at the table.
# Expert Advice:
01 -
- The turkey sausage keeps it lighter while still delivering that deep smoky flavor you expect from a proper gumbo
- Once you get the roux right, this recipe practically cooks itself and tastes even better the next day
02 -
- A burnt roux happens to the best of us and there is no saving it, so when in doubt, start over
- The gumbo will continue thickening as it cools, so do not panic if it looks slightly thinner than you want right out of the pot
03 -
- Browning the sausage slices in a separate pan before adding them creates an even deeper flavor base
- Let the gumbo rest for 10 minutes off the heat before serving, the flavors need a moment to settle