Easy Chicken Turkey Gumbo
Dive into a bowl of pure comfort with this Easy Chicken Turkey Gumbo, a hearty Southern-inspired dish that brings bold flavors to your table in just under an hour. Packed with tender chicken thighs, savory andouille sausage, shredded turkey, and vibrant vegetables like okra, peppers, and celery, this gumbo is a delightful fusion of rich, smoky, and spicy notes. A light roux forms the base, while a blend of paprika, cayenne, and bay leaf adds depth to the chicken broth–based sauce. Perfectly paired with fluffy white rice, this one-pot wonder is as satisfying as it is simple, making it an ideal recipe for busy weeknights or casual gatherings. Whether you're a gumbo enthusiast or new to this Creole classic, this easy version offers big flavor with minimal effort.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 1 cup cooked turkey (shredded or diced)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 1.5 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 onion (diced)
- 1 green bell pepper (diced)
- 2 celery stalks (diced)
- 3 garlic cloves (minced)
- 1 link andouille sausage (sliced)
- 1 14.5-ounce can canned diced tomatoes (undrained)
- 1 cup frozen okra (sliced)
- 1 bay leaf
- 0.25 teaspoon cayenne pepper
- 2 cups white rice (cooked, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken thighs with salt, black pepper, and paprika. Add them to the pot and cook until browned on both sides, about 3-4 minutes per side. Remove and set aside.
In the same pot, add the andouille sausage and cook until browned. Remove and set aside with the chicken.
Reduce the heat to medium-low and sprinkle the flour into the pot. Stir constantly to create a roux, cooking until it turns a light caramel color, about 5 minutes.
Add the diced onion, green bell pepper, celery, and minced garlic to the roux. Cook for 5 minutes, stirring occasionally, until the vegetables soften.
Gradually pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer.
Return the chicken thighs, cooked turkey, and sausage to the pot. Add the canned diced tomatoes, frozen okra, bay leaf, and cayenne pepper. Stir to combine.
Cover and simmer the gumbo for 25-30 minutes on low heat, stirring occasionally.
Remove the chicken thighs from the pot, shred them with two forks, and return the shredded chicken to the gumbo. Discard the bay leaf.
Taste and adjust seasoning with additional salt, pepper, or cayenne if needed.
Serve the gumbo over cooked white rice and enjoy!
Nutrition Facts
Calories |
2800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.5 g | 142% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 811 mg | 270% | |
| Sodium | 6748 mg | 293% | |
| Total Carbohydrate | 209.4 g | 76% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 29.3 g | ||
| Protein | 241.8 g | 484% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 648 mg | 50% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 5316 mg | 113% | |
*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.
