Chicken and Turkey Sausage Gumbo
A lightened up version of a Louisiana classic – gumbo made with chicken and turkey sausage! I LOVE gumbo. I first had it at Pat O’Brien’s in New Orleans and I have been absolutely obsessed ever since. I am a bit of a wuss when it comes to spices, so I have toned this down quite a bit – but feel free to add more heat!
Gumbo
lightened up chicken and turkey sausage gumbo
Ingredients
- 1/2 cup flour
- 1/2 cup canola oil
- 1 onion diced
- 1 lb chicken breast cut into 1 inch pieces
- 1 lb turkey sausage
- 1 pack smoked turkey sausage diced
- 1 celery stalk diced
- 1 green pepper diced
- ½ jalapeno finely diced
- 1½ quart chicken broth
- 1 tomato seeded and chopped
- 1 cup okra
- ½ tbsp Worcestershire sauce
- 1 garlic clove minced
- 1 bay leaf
- 1 sprig fresh thyme
- 1 cup corn
- 1 tbsp cajun seasoning
- 5-8 cups rice cooked
- salt, pepper, hot sauce to taste
Instructions
- make herb bundle by carefully tying together the thyme and bay leaf, set aside
- make a roux – heat oil in large cast iron dutch oven over high heat and whisk in flour
- reduce heat to medium and keep whisking until roux turns deep brown – this should take about 15 minutes
- stir onions into roux and reduce heat to medium low – cooking until roux is a glossy brown (about 10 minutes)
- add celery, bell pepper, tomato and garlic, cooking about 3 minutes
- season chicken with ~ 1 tbsp cajon seasoning and add to pot – cooking about 10 minutes
- season turkey sausage and smoked turkey sausage with cajon seasoning (~ 1 tbsp) and add to pot – cooking until turkey sausage is done ~ 10 minutes
- add chicken stock and herb bundle, bringing to a boil
- reduce heat and simmer ~45 minutes, every so often skimming fat off the top
- add okra, corn and Worcestershire sauce
- season with salt, pepper and hot sauce
- simmer 45 more minutes
- remove herbs then serve over rice
