Turkey Sausage Gumbo

Turkey (or Chicken) Sausage Gumbo 

(turkey broth not shown)

This is a revised version in order to utilize my leftover turkey. Check out the Chicken and Sausage Gumbo recipe here.

  

Roux:

½ cup vegetable oil, bacon fat, or lard

½ cup flour

Ingredients:

1 onion, chopped

1 bell pepper, chopped (red seems to look the best)

2 celery stalks, chopped

1 lb smoked sausage, cut into slices and then halves

3 cloves garlic, chopped

Pinch of Pepper, hold off on the salt until after adding the creole seasoning because it has a lot of salt in it already.

Creole Seasoning to taste

6 Cups Turkey Stock or Chicken Stock

1 bay leaf

3 Cups Cubed or shredded cooked turkey

1 - 1 lb bag of frozen okra


First step, chop up your onions, green pepper, garlic and celery

Next, heat the oil and flour over medium heat; stirring constantly (you are making the roux). Cook slowly until the roux looks like a copper penny - about 20 - 30 minutes.

Add onion, bell pepper (or green chili pepper), celery and sausage to the pot; cook for about five minutes.  Add garlic, pepper and Creole Seasoning and continue cooking two more minutes.

Pour in chicken broth, bay leaves, and okra.  Bring to a boil, then reduce heat and simmer for 1 hour; stirring occasionally. Add the turkey during the last 10 minutes.  Taste and add more Creole Seasoning if needed. Serve over cooked rice.

Tip: for thicker gumbo use 1 cup flour and 1 cup of oil. Roux will darken faster if you use bacon fat or lard versus oil.