I really haven’t been able to travel much, but one dish I always enjoy is Gumbo, and one of my favorite chefs is Emeril Lagasse. In order for me to have a taste of New Orleans, I have to get my hands dirty in the kitchen, and who’s recipe is better suited than Emeril’s? Bam. The flavors are on point, it’s 100% a crowd pleaser. This recipe comes without okra, and trust me, I’ve caught an earful because of it, but I go strictly by his instructions, and you can always add okra on your own in the last part of the recipe.


Chicken & Turkey Sausage Gumbo

  • Servings: 4-6
  • Difficulty: medium
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What you’ll need:

For the Stock:

One whole chicken, cut into 8 pieces
1 onion, quartered unpeeled

Rib celery, cut into 2 inch pieces
2 bay leaves
2 quarts chicken stock
1 tsp salt
1 tsp pepper

For the roux and gumbo

1 cup vegetable oil
3 onions, chopped
1/2 green bell pepper, chopped
2 tbsp minced garlic
1/2 tsp cayenne
2 bay leaves
1 1/2 pounds smoked sausage (I used turkey kielbasa), cut lengthwise, then crosswise into halfmoons
1 bunch scallions
1/3 cup chopedfresh parsley
​salt to taste

Place chicken, onion, garlic, bay leaves, and liquid in a large soup pot. The items should be covered by liquid by about an inch on top. If it doesn’t, add water or more chicken stock. Simmer for about 45 minutes to 1 hour. Then strain broth and set aside. Remove chicken and set aside. When the meat is cooled, remove bones and skin and refrigerate for the time being.
While the stock is simmering, make a roux in a large dutch oven. Heat the oil over medium heat and add the flour, stirring constantly, until the roux reached the color of milk chocolate.
Add the onion, celery, and bell pepper and cook, stirring frequently for 7 minutes. Add the stock and simmer for 2 hours.
​While simmering, saute the sausage in a skillet over medium heat until nicely browned. After the 2 hours add the sausage to the gumbo, and then cook another 2 hours. After the 2 hours add the chicken, chopped scallions, and parsley and simmer for another 30 minutes. Season to your liking with salt and cayenne. Serve with white rice!Bon Apetit!