Gumbo with Turkey Sausage Chicken (Printable)
Classic Louisiana gumbo featuring tender chicken, smoky turkey sausage, aromatic vegetables, and a gently spiced broth.
# What You'll 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 14 oz can 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
# Directions:
01 - Pat chicken dry and season lightly with salt and pepper. Gather all mise en place.
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 (about 10–15 minutes), taking care not to burn it.
03 - Add onion, bell pepper, and celery. Cook for 4–5 minutes, stirring occasionally, until 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. Stir to coat thoroughly with the vegetables and spices.
06 - Gradually pour in chicken broth, scraping up any browned bits from the bottom. 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. Taste and adjust seasoning as needed with additional salt and pepper.
08 - Serve hot over cooked rice, garnished with green onions and parsley. Offer hot sauce at the table.
# Expert Tips:
01 -
- The smoky turkey sausage brings incredible depth without being too heavy
- That perfectly dark roux creates a velvety thick broth that coats your spoon
- One pot feeds a crowd and tastes even better the next day
02 -
- Roux color matters more than exact time. Trust your eyes and nose more than the clock.
- The gumbo will thicken as it cools. If it gets too thick, thin it with a splash of broth or water.
- Leftovers taste even better after the flavors have had time to really mingle overnight.
03 -
- Browning the sausage in a separate pan first adds another layer of caramelized flavor
- Use a Dutch oven or heavy pot. Thin pots heat unevenly and make roux management tricky