Gumbo with Turkey Sausage Chicken (Printable)

A flavorful Louisiana dish combining tender chicken, turkey sausage, vegetables, and a spiced roux for comforting meals.

# What You'll 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 sliced okra (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
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.
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 turkey sausage keeps it lighter while still delivering that smoky depth gumbo needs
  • One pot feeds a crowd and tastes even better the next day
  • The roux technique might seem intimidating but once you nail it, you'll feel like a kitchen wizard
02 -
  • The roux can burn in seconds so have your vegetables prepped and ready before you start
  • If your roux gets too dark or smells burnt, start over, there's no fixing a burned roux
  • Gumbo continues to thicken as it cools, so don't panic if it seems thinner than restaurant versions while simmering
03 -
  • Use a cast iron Dutch oven if you have one, the heat distribution makes roux making much easier
  • Chop all your vegetables before starting the roux, you cannot walk away once that flour hits the hot oil
  • If you're nervous about burning the roux, use slightly lower heat and give yourself extra time

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