This dish is flavored with andouille sausage, the spicy smoked sausage that is a traditional ingredient in gumbo. If you can't find andouille sausage, your favorite spicy sausage will work just fine.
1 (16-oz.) package andouille sausage, sliced
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 garlic cloves, minced
4 cups chicken broth
2 cups chopped cooked turkey
1 (14.5-oz.) can diced tomatoes
1 cup frozen whole-kernel corn
1 cup frozen sliced okra
1 tablespoon no-salt-added Cajun seasoning
1/2 teaspoon dried thyme
1/4 teaspoon pepper
Hot cooked rice
How to Make It
Brown andouille sausage over medium heat in a large Dutch oven; remove sausage, and drain on paper towels. Wipe Dutch oven clean with paper towels.
Stir together 3 Tbsp. vegetable oil and 3 Tbsp. flour in Dutch oven over medium heat, stirring constantly, 20 to 25 minutes or until roux is caramel colored.
Stir in chopped onion, celery, bell pepper, and minced garlic; cook, stirring often, 8 to 10 minutes or until vegetables are tender. Gradually stir in 4 cups chicken broth, and bring mixture to a boil; add browned sausage, chopped turkey, and next 6 ingredients. Reduce heat to low, and simmer, stirring occasionally, 30 minutes. Serve gumbo with hot cooked rice.
Note: For testing purposes only, we used McCormick Gourmet Collection Cajun Seasoning.