Louisiana Gumbo Turkey Sausage (Printable Version)
Hearty Louisiana stew featuring tender turkey sausage, okra, and rich, spiced vegetables simmered slow.
# What You Need:
→ Proteins
01 - 1.1 lb turkey sausage, sliced into ½ inch rounds
02 - 14 oz cooked turkey breast, shredded
→ Vegetables
03 - 1 large onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 4 cloves garlic, minced
07 - 10 oz okra, sliced
08 - 2 medium tomatoes, diced
→ Roux
09 - ¼ cup vegetable oil
10 - ½ cup all-purpose flour
→ Liquids
11 - 5 cups low-sodium chicken or turkey stock
→ Seasonings & Spices
12 - 2 bay leaves
13 - 1 tsp dried thyme
14 - 1 tsp smoked paprika
15 - ½ tsp cayenne pepper
16 - 1½ tsp salt
17 - ½ tsp black pepper
→ Optional Garnish
18 - 2 tsp hot sauce
19 - 2 tbsp chopped fresh parsley
→ To Serve
20 - Steamed white rice
# How to Make It:
01 - Heat oil in a large Dutch oven over medium heat. Add flour and stir constantly to create a roux. Cook for 10-12 minutes, stirring continuously, until roux reaches a deep caramel brown color. Take care not to burn the mixture.
02 - Add onion, green bell pepper, celery, and garlic to the roux. Sauté for 5 minutes until vegetables are softened and fragrant.
03 - Stir in turkey sausage and cook for 3 minutes to lightly brown and incorporate flavors.
04 - Mix in diced tomatoes, sliced okra, and shredded turkey breast. Ensure all ingredients are well combined.
05 - Gradually pour in stock while stirring to prevent lumps. Add bay leaves, thyme, smoked paprika, cayenne pepper, salt, and black pepper.
06 - Bring mixture to a gentle boil, then reduce heat to low. Cover and simmer for 45-55 minutes, stirring occasionally to prevent sticking.
07 - Remove bay leaves and adjust seasoning to taste. Stir in hot sauce and fresh parsley if desired. Serve immediately over steamed white rice.
# Expert Tips:
01 -
- The rich spiced broth tastes like it simmered all day even though it comes together in under two hours
- Turkey sausage keeps it lighter than traditional andouille without sacrificing depth
- One pot feeds a crowd and somehow tastes even better the next day
02 -
- A burnt roux will ruin the entire dish so stay patient and vigilant during those crucial 10 to 12 minutes
- The gumbo will continue thickening as it cools so do not panic if it seems slightly thin while simmering
03 -
- Make the roux slightly darker than you think necessary since it lightens when you add the vegetables
- Use a heavy cast iron Dutch oven which distributes heat evenly and prevents hot spots