Chicken, Turkey, and Smoked Sausage Gumbo

READY IN: 4hrs
Recipe by Rita1652

The file gumbo should be added to the pot off the fire for its proper thickening action. Go ahead make my day and add mussels, clams, crab.

Top Review by PanNan

Great recipe for gumbo! I'd never used carrots in gumbo before, and it added nice color. This time I used 1/2 green bell pepper and 1/2 red pepper which added more color. The andouille adds nice flavor and heat to this dish. We like it pretty spicy and doubled the cayenne. I have to admit I cheated - didn't use the okra. (Love fried okra only.) The gumbo was great without it. I added the fresh chopped parsley and chopped green onions as a topping in each bowl, rather than adding them to the pot which really added freshness and another layer of texture and flavor. We'll make this again, for sure.

Ingredients Nutrition


  1. Combine the oil and flour in a large cast-iron Dutch oven over medium heat.
  2. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux.
  3. Add the onions, garlic, celery, carrots and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
  4. Add the sausage, salt, cayenne, and bay leaves.
  5. Continue to stir for 3 to 4 minutes.
  6. Add the chicken broth or water.
  7. Stir until the roux mixture and water are well combined.
  8. Bring to a boil, then reduce heat to medium-low.
  9. Cook, uncovered, stirring occasionally, for 1 hour.
  10. Season the chicken and turkey with old bay and add to the pot.
  11. Simmer for 1 hour.
  12. Add okra simmer 45 minutes.
  13. Add shrimp simmer another 5 to 8 minutes don`t overcook the shrimp!
  14. Skim off any fat that rises to the surface.
  15. Remove from the heat.
  16. Stir in the parsley, green onions.
  17. Remove the bay leaves and serve with lots of white rice.
  18. Add extra seasoning if needed or hot sauce for heat to your liking!
  19. If you like, sprinkle a small amount of gumbo filé in your individual serving for a little more flavor.

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