Chicken Turkey and Smoked Sausage Gumbo
Dive into the rich, hearty flavors of this Chicken Turkey and Smoked Sausage Gumbo, a soulful Southern classic that's perfect for any occasion. This recipe brings together tender chicken thighs, smoky slices of sausage, and savory shredded turkey, all simmered in a deeply flavorful roux-based broth. Infused with aromatic spices like paprika, thyme, and a hint of cayenne, and featuring fresh okra for a traditional touch, this gumbo delivers a deliciously authentic taste of Louisiana. Served over fluffy white rice and garnished with fresh parsley and green onions, it's a comforting, one-pot meal that’s sure to warm your heart and satisfy your appetite. Ideal for family dinners or gatherings, this gumbo is as rich in flavor as it is in tradition.
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Recipe Information
Ingredients
- 1 pound Chicken thighs, boneless and skinless
- 1 cup Cooked turkey, shredded
- 12 ounces Smoked sausage, sliced into coins
- 0.5 cup Canola or vegetable oil
- 0.5 cup All-purpose flour
- 1 large Yellow onion, finely chopped
- 1 medium Green bell pepper, diced
- 2 Celery stalks, diced
- 4 Garlic cloves, minced
- 6 cups Chicken broth
- 2 Bay leaves
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper (optional, adjust to taste)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Okra, sliced (fresh or frozen)
- 4 cups Cooked white rice
- 0.25 cup Green onion, thinly sliced (for garnish)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Begin by preparing the roux. In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium heat.
Gradually whisk in the flour, stirring constantly to form a smooth paste. Continue cooking for 15-20 minutes, stirring continuously, until the roux turns a deep brown color. Be careful not to burn it.
Once the roux is ready, add the chopped onion, bell pepper, celery, and garlic to the pot. Cook for 5-7 minutes, stirring frequently, until the vegetables are softened.
Slowly whisk in the chicken broth, ensuring there are no lumps from the roux. Bring the mixture to a simmer.
Add the bay leaves, dried thyme, paprika, cayenne (if using), salt, and black pepper. Stir to combine.
Add the chicken thighs to the pot, submerging them in the liquid. Cover and simmer over low heat for 30 minutes, or until the chicken is cooked through.
Remove the chicken from the pot, shred it into bite-sized pieces using two forks, and return it to the gumbo.
Add the shredded turkey, smoked sausage coins, and sliced okra to the pot. Simmer uncovered for an additional 30 minutes, stirring occasionally, to allow the flavors to meld and the okra to thicken the gumbo.
Taste and adjust the seasoning if needed.
To serve, ladle the gumbo over a scoop of cooked white rice in a bowl. Garnish with green onions and fresh parsley.
Nutrition Facts
Calories |
735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1717 mg | 75% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 3.9 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 120 mg | 9% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 913 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
