Ingredients (~8 servings)
- 6 Tbsp butter
- 1/3 cup all-purpose flour
- 1 large onion, diced
- 3 stalks celery, diced
- 1 small bell pepper, diced
- 2 tsp ground thyme
- 2 tsp ground sage
- 1 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 8 cups chicken stock
- 1 1/2 cups sliced okra
- ~1 lb leftover turkey (light and dark meat)
- ~1 lb smoked sausage, sliced
- 4 cups steamed rice
Make Roux & Cook Veggies
In a heavy stock pot, melt the butter on medium-high heat.
Once melted, add the flour and stir constantly until it turns a light brown colour, approximately 8 to 10 minutes.
Do not walk away from this step; burnt roux will require starting over.
When you have a light brown colour, add the chopped onions, celery, and bell pepper.
Sauté until the vegetables are soft, approximately 7 to 10 minutes.
Add Seasoning / Build Base
Add the thyme, sage, salt, and cayenne to the pot and stir for 2 minutes.
When the spices hit the hot roux, they will have a beautiful aroma.
Slowly pour in the chicken stock and stir constantly to prevent lumps.
Continue stirring until the roux and stock are well mixed and there are no lumps remaining.
Add Meat & Simmer
Add the okra, turkey meat, and sausage to the pot.
Bring to a boil and then reduce heat to low.
Simmer, stirring occasionally (every 20-30 minutes), for 1 hour.
The gumbo will continue to thicken as it simmers and the flavour will deepen.
Serve Over Rice
Taste your gumbo before serving.
You may need to add more salt.
Serve over white steamed rice with crusty bread on the side.
It’s best to refrigerate gumbo for 3 to 4 days.
It will taste even better on the second day.
Turkey Gumbo with Sausage
Ingredients
~8 servings
- 6 Tbsp butter
- 1/3 cup all-purpose flour
- 1 large onion diced
- 3 stalks celery diced
- 1 small bell pepper diced
- 2 tsp ground thyme
- 2 tsp ground sage
- 1 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 8 cups chicken stock
- 1 1/2 cups sliced okra
- ~1 lb leftover turkey light and dark meat
- ~1 lb smoked sausage sliced
- 4 cups steamed rice
Instructions
- Melt butter in stockpot over medium-high heat and add flour, stirring constantly until light brown, about 8-10 minutes.
- Add onions, celery, and bell pepper, sauté until soft, 7-10 minutes.
- Stir in thyme, sage, salt, and cayenne, cook 2 minutes.
- Slowly pour chicken stock into pot, stirring to prevent lumps.
- Add okra, turkey, and sausage, bring to boil then reduce to low heat.
- Simmer 1 hour, stirring every 20-30 minutes.
- Taste and adjust salt as needed.
- Serve over steamed rice.
