New Orleans Style Chicken, Sausage, and Smoked Turkey Gumbo! How to Make Gumbo with a Dry Roux

andouille sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while maintaining flavor.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is a budget-friendly protein alternative.

okra

🥗Healthier: green beans

💰Cheaper: frozen peas

Frozen peas are more affordable and add sweetness.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Pork is often less expensive than chicken.

Put 1 pound of smoked turkey wings in a pressure cooker and cook for 1 hour and 10 minutes until it falls off the bone to create broth.

Preheat the oven to 400 degrees for making a dry roux.

In a 12-inch cast iron skillet, add 3 cups of all-purpose flour to make the dry roux.

Every 15 minutes, stir the dry roux until it reaches a dark color, which takes about 1 hour and 45 minutes.

Sift out lumps from the roux and store the extra in a ziploc bag.

Once the smoked turkey is done, use some of the broth to hydrate the dry roux until smooth.

Cut 1 1/2 pounds of chicken thighs into bite-sized pieces and season with 3/4 tablespoon of creole seasoning and 1 tablespoon of salt-free cajun seasoning.

In the same skillet, add 1 tablespoon of grass-fed butter and 1 tablespoon of organic lard, and brown the sausage for about 4 minutes.

Add the seasoned chicken to the skillet and cook for about 4 minutes until it gets color, then remove it from the skillet, leaving the oil.

Add chopped onion, celery, and bell peppers (the holy trinity) to the skillet and sprinkle with Tony's seasoning, cooking for about 3 minutes.

Add 4 cloves of minced garlic, 2 bay leaves, and 1 tablespoon of salt-free cajun seasoning to the vegetables and toast well.

Add 2 cups of okra to the skillet and mix it in.

Return the browned chicken and smoked turkey to the skillet, breaking the turkey apart as you add it.

Pour in the broth from the smoked turkey, gauging how brothy you want the gumbo to be, and add 1/2 cup of the prepared roux.

Add 1 tablespoon of better than bouillon and bring the mixture to a boil.

Scrape off any white foam that forms on top.

Simmer uncovered to half-covered for about 40 minutes to reduce the broth.

Add 2 teaspoons of gumbo filet, stirring it in after turning off the heat, to thicken the gumbo further.

Serve the gumbo over rice, garnishing as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens