Gumbo with Turkey Sausage Chicken (Printable)
Hearty Louisiana stew features tender chicken, smoky turkey sausage, aromatic vegetables, and a flavorful 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 (or 1 can [14 oz] diced tomatoes, drained)
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, adjust to taste
17 - 2 bay leaves
18 - 1 tsp salt plus more to taste
19 - 1/2 tsp black pepper
→ Optional
20 - 2 cups cooked white rice for serving
21 - Hot sauce to taste
# How to Make It:
01 - Pat chicken thighs dry with paper towels and season lightly with salt and pepper. Cut into bite-sized pieces and set aside.
02 - In a large heavy-bottomed pot or Dutch oven, heat vegetable oil over medium heat. Gradually whisk in flour to form a smooth paste. Cook, stirring constantly, until the roux reaches a deep peanut butter color, about 10–15 minutes. Watch carefully to prevent burning.
03 - Add diced onion, bell pepper, and celery to the roux. Cook for 4–5 minutes, stirring occasionally, until vegetables are softened and aromatic.
04 - Stir in minced garlic, diced tomatoes, smoked paprika, dried thyme, oregano, cayenne pepper, bay leaves, salt, and black pepper. Cook for 2 minutes until fragrant, stirring constantly.
05 - Add seasoned chicken pieces and sliced turkey sausage to the pot. Stir well to coat the meats evenly with the vegetable and spice mixture.
06 - Slowly pour in chicken broth while stirring, 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. Stir occasionally until chicken is very tender and flavors have melded together.
07 - Remove and discard bay leaves. Taste the gumbo and adjust salt, pepper, or cayenne as needed. The consistency should be hearty and stew-like.
08 - Ladle hot gumbo over cooked white rice in bowls. Garnish generously with sliced green onions and fresh chopped parsley. Pass hot sauce at the table for those who prefer extra heat.
# Expert Tips:
01 -
- That moment when the roux turns perfect brown and you know something magical is about to happen
- The way tender chicken thighs practically fall apart after simmering in that spiced broth
- One pot feeds a crowd and tastes even better the next day
02 -
- Burning the roux means starting over so stay patient and keep it moving
- The gumbo will thicken as it cools so dont panic if it looks thinner than expected
- Taste your broth before adding salt since different brands vary wildly
03 -
- Brown your sausage slices in a separate pan first for extra crispy edges
- Make extra roux and freeze it for quick weeknight gumbo starters