Turkey Gumbo with Andouille Sausage

Serves 8


½ cup vegetable oil
½ cup plus 2 tablespoons all-purpose flour 
12 ounces Andouille sausage, cut into 1-inch pieces
Salt and freshly ground black pepper
2 medium onions, sliced
2 red or green bell peppers, stemmed, seeded and cut into strips
2 ribs celery, chopped
10 ounces fresh or frozen okra, sliced
4 cloves garlic, minced
3 sprigs fresh thyme or 1 teaspoon dried
2 bay leaves
½ teaspoon cayenne
1 ½ teaspoons salt
1 14.5-ounce can diced tomatoes, with their juice
4 cups water
4 packets Savory Choice
2 cups shredded cooked turkey meat
6 cups hot, cooked white rice
3 scallions, thinly sliced, for garnish


Roux—flour and oil cooked together until it achieves a rich brown hue and a nutty flavor—is what thickens gumbo broth and what separates a good classic gumbo from a plain old soup. Once the roux is done, the rest of the gumbo practically cooks itself.

In a large stockpot over medium-low heat, cook the oil and flour together, whisking constantly, until the mixture turns a deep nut-brown color. Add the onions, pepper, celery, and garlic and cook, stirring, until they begin to soften, about 4 minutes. Add the sausage and cook for about 5 minutes, until the fat begins to render. Stir in the okra, diced tomatoes with juice, water, and Savory Choice Turkey Broth Concentrate. Add the bay leaves, thyme, red pepper, and salt and bring to a boil over medium-high heat. Reduce the heat to low and simmer, uncovered, for 40 minutes, until the broth is thick and the vegetables are soft.

Add the shredded turkey and simmer for 5 to 10 minutes more, until the turkey is heated through.

To serve, scoop a bit of the cooked rice into a bowl. Ladle the gumbo over the rice and garnish with scallions. Serve hot.