Cajun/Creole · main

Turkey and Sausage Gumbo

Turkey and Sausage Gumbo reads umami 5.8, richness 4.7 and allium 4.5 on Palate's 0–10 flavor X-ray — a Cajun/Creole main, about 1 hr 46 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.3 / 10
• Sweet & Fruity — 2.6 / 10
• Sour & Bright — 1.1 / 10
• Bitter & Earthy — 3.9 / 10
• Rich & Fat — 4.8 / 10
• Aromatic & Spice — 5.1 / 10

The measured notes (of 18)

Umami 5.8 · Richness 4.7 · Allium 4.5 · Salinity 4.4 · Smoke 3.5 · Heat 2.8 · Warm Spice 2.5 · Sweetness 2.5 · Herbaceous 2.3 · Earthy 1.4 · Bitterness 1.2 · Sourness 1.0 · Floral 0.8

What's in it (16)

• vegetable oil — 109 g
• all-purpose flour — 60 g
• andouille sausage — 340 g
• yellow onion — 110 g
• green bell pepper — 100 g
• celery — 80 g
• garlic — 12 g
• low-salt chicken broth — 1420 g
• frozen okra — 284 g
• bay — 2 g
• creole seasoning — 10 g
• turkey meat — 710 g
• salt — 5 g
• hot pepper sauce — 3 g
• green onions — 440 g
• long-grain white rice — 532 g

Time & effort: about 1 hr 46 min · effort: involved

Nutrition (per 100 g, engine-estimated): 130.9 kcal, 6.6 g protein, 5.8 g fat, 13.6 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Heat a large heavy pot or Dutch oven over medium heat. Add the sausage and cook, stirring occasionally, until deeply browned and much of the fat has rendered, 6-7 minutes. Transfer the sausage to a plate with a slotted spoon, leaving the rendered fat in the pot.
2. Add the vegetable oil to the pot and heat over medium heat until shimmering. Whisk in the flour and cook, whisking constantly, until the roux is the deep reddish-brown of melted milk chocolate, 22-25 minutes; lower the heat if it darkens too fast or starts to smell scorched, since a burnt roux can't be saved and you'll need to start over.
3. As soon as the roux reaches color, immediately stir in the onion, bell pepper, and celery — their moisture stops the roux from cooking any further. Cook, stirring, until the vegetables have softened and lost their raw edge, 6-7 minutes.
4. Stir in the garlic and cook until fragrant, about 1 minute.
5. Gradually whisk in the chicken broth about a cup at a time, making sure each addition is fully smooth before adding more. Add the bay leaves and Cajun seasoning, then return the browned sausage to the pot. Bring to a boil, then reduce to a low simmer, partially cover, and cook, stirring occasionally, until the broth is glossy and slightly thickened, about 45 minutes.
6. Stir in the okra and simmer until it's tender and the gumbo has thickened to a hearty, stew-like consistency, about 15 minutes.
7. Add the shredded turkey and simmer just until heated through, 8-10 minutes.
8. Discard the bay leaves, then taste and season with the salt and hot pepper sauce, adding more of either to your liking.
9. Spoon the gumbo over bowls of the cooked rice.
10. Scatter the green onions over the top and serve with extra hot sauce on the side.

Dishes with a similar flavor shape

• Chicken and Andouille Gumbo — Cajun/Creole
• Chicken Fricassee with Andouille — Cajun/Creole
• Red Beans and Rice — Southern
• Quick Red Beans and Rice with Smoked Sausage — Cajun/Creole
• Chicken and Sausage Jambalaya — Cajun/Creole

Keep reading: what umami, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.