Turkey sausage gumbo
8
Points®
Total time: 1 hr 1 min • Prep: 16 min • Cook: 45 min • Serves: 6 • Difficulty: Easy
This “trinity” of celery, onions, and bell peppers is often used in Cajun and Creole cooking. 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 version keeps the flavor but cuts the fat. And using turkey kielbasa in place pork or beef makes a big difference. This gumbo cooks in less than an hour, so you can use that time to set up some side dishes. If green bell peppers are not your favorite, you could go rogue and use orange, red, or yellow bell peppers!
Ingredients
Canola oil
2 tsp
Turkey kielbasa
16 oz, cut into 3/4-inch slices
Onion
1 medium, chopped
Celery
1 rib(s), medium, chopped
Green bell pepper
1 medium, seeded and chopped
Garlic
3 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
1½ cup(s)
Fresh parsley
1 Tbsp, fresh, chopped
Cooked white rice
3 cup(s), hot
Instructions
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.
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