Gumbo with Turkey Sausage Chicken (Printable Version)
A Louisiana classic blending chicken, smoky turkey sausage, vegetables, and a rich spiced roux in a comforting dish.
# 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
# Directions:
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 to combine.
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 dish
- That homemade roux creates a velvety thickness that feels like a warm hug
- It feeds a crowd and somehow tastes even better the next day
02 -
- Burnt roux tastes bitter, if you see black specks start over, there is no saving it
- Okra thickens the gumbo naturally, but if it is too thick just splash in more broth
- Letting it rest for 10 minutes before serving helps the flavors settle
03 -
- Prep all ingredients before starting the roux, you cannot step away once it hits the heat
- Room temperature broth prevents the roux from seizing when you add it