Gumbo with Turkey Sausage Chicken (Printable Version)
A hearty stew of smoky sausage, tender chicken, and vegetables in a flavorful, 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 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 Serving
20 - 2 cups cooked white rice for serving
21 - Hot sauce to taste
# Directions:
01 - Pat chicken dry and season lightly with salt and pepper. Have all vegetables diced and ready.
02 - In a large heavy-bottomed pot or Dutch oven, heat vegetable oil over medium heat. Whisk in flour to make a roux. Cook, stirring constantly, until the roux reaches a deep peanut butter color, approximately 10-15 minutes. Take care not to burn the roux.
03 - Add onion, bell pepper, and celery to the roux. Cook for 4-5 minutes, stirring occasionally, until vegetables are softened.
04 - Stir in garlic, tomatoes, smoked paprika, thyme, oregano, cayenne, bay leaves, salt, and pepper. Cook for 2 minutes until fragrant.
05 - Add chicken pieces and turkey sausage to the pot. Stir to coat thoroughly with the vegetables and spices.
06 - Gradually pour in chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat and simmer uncovered for 45 minutes, stirring occasionally, until chicken is very tender and flavors are well combined.
07 - Remove bay leaves and discard. Taste the gumbo and adjust salt, pepper, or cayenne as needed.
08 - Serve hot over cooked white rice. Garnish with sliced green onions and fresh parsley. Offer hot sauce at the table.
# Expert Tips:
01 -
- The smoky turkey sausage brings incredible depth without overwhelming the delicate spices
- This gumbo tastes even better the next day, making it perfect for meal prep or feeding a crowd
02 -
- Burning the roux happens in seconds not minutes so pay close attention and stir without pause
- The gumbo will continue thickening as it cools so dont panic if it seems slightly thin initially
03 -
- Browning the sausage separately before adding it creates an even deeper smoky flavor
- Let the gumbo rest for at least 15 minutes before serving to allow the flavors to fully develop