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.

Recipe by Southern Living November 2006

Gallery

Recipe Summary

prep:
25 mins
cook:
1 hr 10 mins
total:
1 hr 35 mins
Yield:
Makes 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement
Advertisement