Turkey Sausage Gumbo

Total Time
1 hr 1 min
16 min
45 min
This “trinity” of celery, onions, and bell peppers is often used in Cajun and Creole cooking.


canola oil

2 tsp


16 oz, turkey variety, cut into 3⁄4-inch slices

uncooked onion(s)

1 medium, chopped

uncooked celery

1 rib(s), medium, chopped

green pepper(s)

1 medium, seeded and chopped

garlic clove(s)

3 medium clove(s), minced

all-purpose flour

2 Tbsp

dried thyme

1 tsp

table salt

½ tsp

cayenne pepper

¼ tsp

reduced-sodium chicken broth

1¾ cup(s)

canned stewed tomatoes

14½ oz

Worcestershire sauce

1 tsp

frozen corn kernels

1½ cup(s)

fresh parsley

1 Tbsp, fresh, chopped

cooked white rice

3 cup(s), hot


  1. Heat the oil in a large saucepan over medium-high heat. Add the kielbasa and cook until browned, turning occasionally, about 6 minutes. Transfer to a bowl and set aside.
  2. Add the onion, celery, bell pepper, and garlic to the saucepan. Cook over medium heat, stirring frequently, until the vegetables are very tender, about 8 minutes. Stir in the flour, thyme, salt, and cayenne; cook, stirring constantly, about 1 minute. Gradually stir in the broth until the mixture is smooth.
  3. Add the tomatoes, Worcestershire sauce, and bay leaf to the saucepan; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the flavors are well blended, about 25 minutes.
  4. Stir in the browned kielbasa and corn; return to a boil. Reduce the heat and simmer, covered, until the corn is tender, about 5 minutes. Discard the bay leaf, then stir in the parsley. Serve with the rice. Yields (1 cup gumbo and 1⁄2 cup rice per serving.


A traditional gumbo starts with a slow-cooked roux, which thickens and flavors the gumbo but also uses a significant amount of oil or butter and flour. Our slimmed-down version keeps the flavor but cuts the fat.

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