Spicy Turkey and Sweet Potato Gumbo

Use some leftover holiday bird in this flavorful gumbo.

Yield: 6 servings (serving size: 1 1/3 cups gumbo and 1/2 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 379
  • Calories from fat: 18%
  • Fat: 7.5g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 2.3g
  • Protein: 27.3g
  • Carbohydrate: 48.9g
  • Fiber: 4.8g
  • Cholesterol: 72mg
  • Iron: 3.8mg
  • Sodium: 804mg
  • Calcium: 68mg


  • 1 (6-ounce) box long-grain and wild rice mix (such as Uncle Ben's)
  • 2 (4-ounce) links hot turkey Italian sausage
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 4 garlic cloves, minced
  • 1/2 cup all-purpose flour
  • 2 cups (1/4-inch) cubed peeled sweet potato
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
  • 1 (14 1/2-ounce) can diced tomatoes with green pepper and onion, undrained
  • 1 bay leaf
  • 2 cups chopped cooked dark-meat turkey
  • 1/2 teaspoon hot sauce


  1. Cook the rice according to package directions, omitting seasoning packet.
  2. Remove casings from sausage. Cook sausage in a Dutch oven over medium heat until browned, stirring to crumble. Add onion, celery, and bell pepper; cook 4 minutes, stirring frequently. Add garlic; cook 1 minute. Stir in flour; cook for 6 minutes or until lightly browned, stirring constantly. Add sweet potato and next 5 ingredients (sweet potato through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add turkey and hot sauce; cook, uncovered, for 3 minutes. Discard bay leaf. Serve over rice.
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