How To Make Turkey Sausage Gumbo

How to Make Gumbo

Gumbo is a symbol of creole cooking and what makes this Louisiana style recipe a little different is my use of Butterball Turkey Breast and Turkey Sausage. This is a Turketarian-approved recipe that combines the traditional flavors of the south; with the lower fat benefits from turkey. Give this recipe a try


Shopping List / Ingredients: Feeds a Family of 4+plus

(1)   Package of Butterball Turkey Sausage (13 oz.) Cut

1- Pound of Butterball Turkey Breast, trimmed and cut

Vegetable Oil

½ Cup, All-Purpose Flour

1-     Medium Onion, chopped                                    1- Red Bell Pepper, chopped

1-     Celery Stalks, sliced                                             2 – Garlic Cloves. Minced

2-     Bay Leaves                                                            4 – 6 Green Onions, chopped

1– Tablespoon Worcestershire                                  1- Tablespoon Tabasco Sauce

1 – Tablespoon Dried Thyme leaves                         1 – Tablespoon Creole Seasoning

4 -5 Cups of Hot Water

Equipment: 2- Cooking Pots. Cutting boards,

Compliment Meal: White Rice and Red Beans boiled in Beef Broth

Cooking Steps: Turkey Time

Take the Butterball sausage out of the package and cut the sausage down to medium sized slices as you see in the video. Add Creole and Thyme spices, minced garlic and onion into the bowl of sausage and sprinkle Vegetable Oil over the contents.

Place large cooking pot (Dutch Oven) on Medium heat stove setting and add the sausage into the pot. Frequently stir the contents over heat and allow the sausage to brown. Add 1 Cup of water into the pot to create sausage drippings. You will want to keep these drippings for the next step. Remove sausage from the pot and allow to cool in a separate bowl.


The Next Step…

The next step is to trim and cut your turkey breast into medium sized cubes. Season the meat with the same ingredients as the sausage (Creole, Thyme, Garlic and Onions) into the same pot of drippings on medium heat. Now ADD Worcestershire and Tabasco sauces and Bay Leaves into your pot. Allow to cook for 10-12 minutes, then ADD the sausage back into the pot with 4 Cups of Hot Water. Add ½ Cup of Flour into the pot to thicken your mixture. Stir frequently.

What is Gumbo?

At this stage, you will notice that your mixture is beginning to thicken and look brown in color. In my opinion, Gumbo has the combination of gravy texture and a thick stew. You can take small samples to determine your heat flavor. I like to add more Tabasco and can tolerate a little more heat than others and my children have a higher heat index than most kids their age. Season accordingly and take the next cooking step.

Add Veggies

The next step in this recipe is cut and add all the other vegetables into the gumbo. Keep pot on medium heat and mix the remaining veggies into the pot. Allow to simmer for an additional 30- 45 minutes for best flavor results. You can serve this meal in a bowl alone with French Bread or compliment with Red Beans and Rice.


Red Beans and Rice

A quick recipe for southern style Red Beans and Rice is to take your typical “Quick Rice” product that you find in the store and add some of the Creole seasoning in the rice mixture. For the Red Beans, make sure you remove the beans from the can and rinse the beans away from all of the “can juice”. Then place the beans in a small pot and ADD a can of Beef Broth and bring the beans and broth to a light boil before serving with rice.




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