Turkey & Sausage Gumbo

Name: Turkey & Sausage Gumbo
Ingredients: 3/4 cup vegetable oil; 3/4 cup all-purpose flour; 1 medium yellow onion (diced); 1 green bell pepper (diced); 2 stalks celery (diced); 3-4 cloves garlic (minced); 3 stalks green onion (thinly sliced); 1 16 oz. bag frozen okra (or 3/4 lb. fresh okra) (sliced); 1 1.5 lb. pack smoked andouille sausage (sliced); 1.5 lbs. turkey meat (cooked, shredded); 6-8 cups turkey stock (or low sodium chicken stock) (room temperature); Salt, black pepper, garlic powder & cayenne pepper (to taste); Green onions & parsley (for garnish)

Who says turkey is only for November? Here’s a delicious turkey twist on a Cajun staple – Turkey and Sausage Gumbo! And believe us, your family will gobble it up any month of the year!

Ingredients

3/4 cup vegetable oil
3/4 cup all-purpose flour
1 medium yellow onion diced
1 green bell pepper diced
2 stalks celery diced
3-4 cloves garlic minced
3 stalks green onion thinly sliced
1 16 oz. bag frozen okra (or 3/4 lb. fresh okra) sliced
1 1.5 lb. pack smoked andouille sausage sliced
1.5 lbs. turkey meat cooked, shredded
6-8 cups turkey stock (or low sodium chicken stock) room temperature
Salt, black pepper, garlic powder & cayenne pepper to taste
Green onions & parsley for garnish

Instructions

Brown sausage in a large, heavy bottom pot over medium-high heat.
Remove and set aside.
Add oil to pot and heat. Whisk in flour, stirring constantly. Mixture will bubble/foam for a minute, then become a smooth consistency.
Continue stirring with a whisk or wooden spoon until roux starts to darken to a caramel color.
Lower heat to medium and continue stirring consistently until roux reaches desired color. (Note: it can take anywhere from 15-30 minutes for roux to reach a milk chocolate color.)
Add onion, bell pepper, & celery. This will keep the roux from darkening any more.
Sauté for 5 minutes, add garlic and continue cooking for another 5 minutes, stirring frequently. Season with salt, pepper, garlic powder & cayenne pepper.
Continue stirring while slowly adding the broth. (Note: slowly adding room temperature broth will keep the roux from breaking.)
Bring to a boil, then reduce heat to medium for about 30 minutes.
Reduce heat to low. Add okra, green onions, turkey and sausage.
Continue cooking for another 20-30 minutes, then remove from heat.
Skim any excess oil from the top and add additional seasoning to taste.
Serve hot over Cajun Country Rice and top with green onions & parsley.

Notes

Making the roux will take your undivided attention, so it’s important to have all
ingredients prepped and ready before you start.
To avoid burning the roux, don’t stop stirring! If it turns black, smells burnt or has
any black flecks in it, you’ll have to start from scratch.
This is a great recipe to make ahead. The longer the gumbo sits, the more the
flavors develop!
Try serving with Cajun Country Popcorn rice! The unique flavor & aroma make
for an extra special bowl of gumbo.