Chicken & Turkey Sausage Gumbo

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!


Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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