Gumbo with Turkey Sausage

I made a new recipe today that I’ve never even thought about cooking…. GUMBO!  I have been to New Orleans and I loved the gumbo, but we are now eating biblically clean, so I had not even thought about this on our menu!  I was looking through the Better Homes and Gardens New Crockery Cookbook a couple of weeks ago and stumbled upon this recipe.  It dawned on me that I could make Gumbo with Turkey Smoked Sausage in this recipe!  My boys gave it a 9.0 – 10.0 and hubby gave it an 11.  Guess I’ll be making this recipe again!  This is NOT a hard recipe to cook at all… even the roux which I have heard is so hard, was not hard at all.  So, don’t be intimidated by this one!  

Gumbo

Note:  I made a few modifications besides the Turkey Sausage.  I did not cook it in a crock pot, I cooked it on the stove for about 4 hours on low.  I doubled the recipe.  Also, I added 4 cups of Chicken Broth.  So, adjust your times if you don’t double the recipe.  

Makes: 5 servings

 Ingredients

• 1/3 cup all-purpose flour
• 1/3 cup cooking oil
• 3 cups water
• 12 ounces fully cooked smoked sausage links, quartered lengthwise and sliced
• 1 1/2 cups chopped cooked chicken or 12-ounces skinless, boneless chicken breasts or thighs, cut into 3/4-inch pieces
• 2 cups sliced okra or one 10-ounce package frozen whole okra, partially thawed and cut into 1/2-inch slices
• 1 cup chopped onion
• 1/2 cup chopped green sweet pepper
• 1/2 cup chopped celery
• 4 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground red pepper
• 3 cups hot cooked rice

Directions

1.  For the roux, in a heavy 2-quart saucepan stir together the flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or until a dark, reddish-brown roux forms. Cool.

2.  In a 3-1/2-, 4-, or 5-quart crockery cooker place water. Stir in roux. Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper, and ground red pepper.

3.  Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Skim off fat. Serve over the hot cooked rice. Makes 5 servings.

Note: Items above are linked to my Amazon affiliate account. The very small amount of money that we make from our affiliation with Amazon is used to augment our curriculum needs. Photos are shared from Amazon.

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Trish Corlew

Founder and Author at Live and Learn Farm

Trish has been married to her best friend, David, for 16 years and they have three sons (aged 13, 12 and 9). Trish is from the coast of North Carolina, but they now live in rural West Tennessee on a 40+ acre farm. She has been homeschooling since 2009 and her homeschool style leans towards a Montessori approach with a heavy emphasis on hands-on learning. They also own a small business that Trish runs from home. Trish’s family is Messianic and they love studying the Scriptures, learning Hebrew and growing in their faith and walk daily. In her spare time, Trish loves to write, work in their garden and can regularly be found trying to learn something new, modeling that learning is indeed a life-long endeavor!

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