Gumbo with Turkey Sausage Chicken (Printable)

Rich and comforting gumbo featuring chicken, turkey sausage, vegetables, and a deeply spiced roux.

# 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
09 - 3 green onions, sliced
10 - 2 tbsp fresh parsley, chopped

→ 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
19 - 1 tsp salt
20 - 1/2 tsp black pepper

→ To Serve

21 - Cooked white rice

# How to Make It:

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

# Expert Suggestions:

01 -
  • The roux creates an incredibly rich, velvety base that you cannot achieve any other way
  • Turkey sausage keeps it lighter while still delivering that smoky depth andouille brings
  • This makes enough for leftovers, and gumbo actually tastes better the next day
02 -
  • If your roux burns or smells acrid, start over because that flavor cannot be fixed or hidden
  • Stir the roux constantly without distraction because one moment of inattention can ruin twenty minutes of work
  • The gumbo will thicken as it cools, so if it seems too thin while simmering, just give it more time
03 -
  • Cut your vegetables into uniform dice so they cook evenly and look beautiful in the bowl
  • Taste your gumbo after thirty minutes of simmering and adjust seasonings then, again at the end
  • A heavy cast iron Dutch oven holds heat steady and prevents hot spots that can scorch the roux

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