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 the Roux and Cook the Vegetables
In a heavy stockpot, melt the butter over medium-high heat.
Add the flour and stir constantly until the roux starts to become a light brown color – this takes ~8-10 minutes.
Don’t walk away during this step; burnt roux means starting over.
Once you have that light brown color, add the onions, celery, and bell pepper.
Sauté until soft, ~7-10 minutes.
Add Seasonings and Build the Base
Stir the thyme, sage, salt, and cayenne into the pot and cook for 2 minutes.
The spices will smell really fragrant when they hit the hot roux.
Pour the chicken stock into the pot slowly, stirring constantly to prevent lumps.
Keep stirring until the roux and stock are fully incorporated and smooth.
Add the Meat and Simmer
Add the okra, turkey meat, and sausage to the pot.
Bring everything to a boil, then reduce to low heat.
Simmer for 1 hour, stirring every 20-30 minutes to prevent sticking.
The gumbo will thicken as it cooks and the flavors will deepen.
Serve Over Rice
Taste and adjust salt if needed.
Serve over steamed white rice with some crusty bread on the side.
The gumbo keeps well in the fridge for 3-4 days and actually tastes better the next 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.
