Turkey Gumbo

Turkey Gumbo

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.

Southern Living NOVEMBER 2006

  • Yield: Makes 8 servings
  • Cook time: 1 Hour, 10 Minutes
  • Prep time: 25 Minutes


  • 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


1. 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.

2. 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.

3. 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.


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Turkey Gumbo Recipe