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!
- 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
- 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.
- 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
- Try serving with Cajun Country Popcorn rice! The unique flavor & aroma make
for an extra special bowl of gumbo.