Louisiana Gumbo Turkey Sausage (Printable View)
A flavorful Louisiana stew with turkey sausage, okra, and aromatic vegetables in a rich, spiced broth.
# What You’ll 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 Garnishes
18 - 2 tsp hot sauce
19 - 2 tbsp chopped fresh parsley
→ Serving Suggestions
20 - Steamed white rice
# Cooking Steps:
01 - Heat vegetable oil in a large Dutch oven over medium heat. Whisk in flour gradually, stirring constantly. Cook for 10-12 minutes until roux reaches deep caramel brown color, being careful not to burn it.
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 rounds and cook for 3 minutes until lightly browned and coated with roux mixture.
04 - Add diced tomatoes, sliced okra, and shredded turkey breast. Mix well to combine all ingredients evenly.
05 - Gradually pour in stock while stirring constantly. Add bay leaves, dried thyme, smoked paprika, cayenne pepper, salt, and black pepper. Stir until fully incorporated.
06 - Bring mixture to gentle boil, then reduce heat to low. Cover and simmer for 45-55 minutes, stirring occasionally to prevent sticking, until flavors have melded and okra is tender.
07 - Remove bay leaves and discard. Taste gumbo and adjust salt and pepper if needed. Stir in hot sauce and fresh parsley if desired.
08 - Ladle hot gumbo over steamed white rice in bowls. Serve immediately while hot.
# Expert Tips:
01 -
- The turkey sausage keeps it lighter without sacrificing that deep, smoky soul
- This gumbo freezes beautifully, so you're basically meal-prepping comfort
02 -
- Burnt roux tastes bitter and ruins everything, when in doubt, start over
- Okra can get slimy if overcooked, adding it later keeps its texture pleasant
03 -
- Cold roux meets hot liquid can seize, so temper it with a ladle of stock first
- Don't skip the okra unless you're using filé powder instead for thickening