Turkey and sausage gumbo Recipe

Name: Turkey and sausage gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour; 1 cup butter; 1 cup diced onions; 1 cup diced bell pepper; 1 cup diced clergy; 1 can whole kernal corn; 1 can stewed tomatoes; 1 tsp crab boil; 1 tsp red pepper flakes; 2 tbsp Louisiana Hot sauce; 48 oz chicken stock; 3 cup leftover turkey; 3 red hot sausage links sliced; 16 oz package of conecuh sausage cut into pieces; 1 rice on the side

Servings: persons

1 cup flour
1 cup butter
1 cup diced onions
1 cup diced bell pepper
1 cup diced clergy
1 can whole kernal corn
1 can stewed tomatoes
1 tsp crab boil
1 tsp red pepper flakes
2 tbsp Louisiana Hot sauce
48 oz chicken stock
3 cup leftover turkey
3 red hot sausage links sliced
16 oz package of conecuh sausage cut into pieces
1 rice on the side

1
Melt 1 cup of butter in 5 quart saucepan.
2
Slowly and in 1 cup of flour to melted butter on medium low heat.
3
Cook for 15 minutes until your roux is a dark chocolate color.
4
Careful not to burn your roux.
5
( Or use a gumbo base of your choice)
6
Stir in onion, bell pepper, celery, red pepper flakes, crab boil and hot sauce to your roux.
7
Slowly stir in chicken stock.
8
Add all meat and vegetables and simmer on medium low heat for 1 1/2 hours.

1666

kcal

Calories

Fat

Carbs

168

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup flour, 1 cup butter, 1 cup diced onions, 1 cup diced bell pepper, and more.

Yes, Turkey and sausage gumbo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey and sausage gumbo

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