Return to Home Page Get a Catalog Search Enter Online Store
Spicy Turkey Gumbo

This gumbo is a meal in itself. If you like it a little less hot, cut back on the cayenne. It also makes a great starter for a dinner party. Just be sure to give small portions or your guests won't eat anything else. This recipe is from Mike Gallacher and was featured in our Thanksgiving 2009 catalog.

  • 6 TB. butter (3/4 stick)
  • 6 TB. flour
  • 1 TB. olive oil
  • 2 andouille sausages, cubed (kielbasa/smoked Polish sausage, is a decent substitute)
  • 1/2 bell pepper, chopped
  • 1 small onion, chopped
  • 2 stalks celery, chopped
  • 1 TB. THYME
  • 1/2 tsp. GROUND CUMIN
  • 1/2 tsp. CAYENNE PEPPER
  • 1 qt. (4 cups) turkey stock with turkey meat (see NOTE)
  • 1/4 lb. small, shelled shrimp
  • 4 large BAY LEAVES
  • salt to taste
  • 1/2 Cup cooked rice (white or brown)


In a medium pot, melt the butter over low heat. Add the flour to make a roux. Cover and cook over the very lowest heat for 11/2 hours, stirring every 10-15 minutes. This may seem like a long time, but it turns a beautiful dark brown and gives the gumbo great color and flavor. It doesn't take much effort; just don't forget it's there!

In a separate pan, heat the olive oil over high heat. Add the sausage and cook for 2-3 minutes, stirring constantly. Add the bell pepper, onion and celery, along with the THYME, CUMIN, CAYENNE and PEPPER and cook for 3-5 minutes, stirring constantly.

When the roux is ready, slowly stir in the turkey stock. Add the contents of the other pot. Add the shrimp. Stir in the BAY LEAVES and salt. Cook for an additional 10-15 minutes. Add the rice just before serving.

NOTE: Mike usually uses leftover chicken or turkey on the bone to make a nice, rich stock. Just leave some meat on the bones, cover with water, and let simmer for several hours. Strain, discard the bones but save and use the meat, and you are ready to make gumbo!

Prep. time: 2 hours for chopping, sautéing, stock making and roux cooking
Cooking time: 30 minutes once everything is together.
Yield: about 16 1-cup servings

Nutritional Information:
Servings 16; Serving Size 1 cup (107g); Calories 100; Calories from fat 70; Total fat 8g; Cholesterol 30mg; Sodium 320mg; Carbohydrate 5g; Dietary Fiber <1g; Sugars 2g; Protein 26g.

Thyme French .8 oz. 1/2 cup jar
Cumin Ground .9 oz. 1/4 cup jar
Cayenne Red Pepper Powder 1.0 oz. 1/4 cup jar
Penzeys Freshly Ground Pepper 2.4oz 1/2 cup jar
Bay Leaf Whole 1/2 oz. bag

© 2013 Penzeys Spices. All rights reserved.