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Turkey & Sausage Gumbo

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