Gumbo with Turkey Sausage Chicken (Printable)

A flavorful dish combining tender chicken and turkey sausage with vegetables in a rich, spiced sauce.

# What You Need:

→ Proteins

01 - 1 pound boneless skinless chicken thighs cut into bite-sized pieces
02 - 12 ounces 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 can 14.5 ounces diced tomatoes drained
08 - 2 cups okra sliced fresh or frozen
09 - 3 green onions sliced for garnish
10 - 2 tablespoons 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 teaspoons smoked paprika
16 - 1 teaspoon dried thyme
17 - 1 teaspoon dried oregano
18 - 1/2 teaspoon cayenne pepper
19 - 1 teaspoon salt plus more to taste
20 - 1/2 teaspoon black pepper

→ To Serve

21 - Cooked white rice

# How to Make It:

01 - In a large heavy-bottomed pot or Dutch oven heat the oil over medium heat. Add the flour stirring constantly to make a roux. Continue cooking and stirring for 8–10 minutes until the roux is a deep golden brown.
02 - Add the onion bell pepper and celery to the roux. Sauté for 5 minutes until softened.
03 - Stir in the garlic and cook for 1 minute until fragrant.
04 - Add the chicken pieces and turkey sausage. Cook stirring for 5–6 minutes to brown slightly.
05 - Mix in the diced tomatoes okra smoked paprika thyme oregano cayenne salt and black pepper. Stir well.
06 - Pour in the chicken broth and add the bay leaf. Bring to a boil then reduce heat and simmer uncovered for 45 minutes stirring occasionally.
07 - Remove the bay leaf. Taste and adjust seasoning as needed.
08 - Serve hot over cooked white rice. Garnish with green onions and chopped parsley.

# Expert Tips:

01 -
  • The smoky turkey sausage brings incredible depth without overwhelming the delicate spices
  • One pot feeds a crowd and actually tastes better the next day
02 -
  • If your roux starts smoking or smells burnt, start over because that flavor cannot be hidden
  • The gumbo will thicken as it cools, so do not panic if it seems thin while simmering
03 -
  • Cast iron holds heat beautifully for roux making but requires constant attention
  • Taste your broth first since salt levels vary wildly between brands

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