Turkey and sausage gumbo

    3 hours 20 min

    Turkey, okra, sausage and prawns are simmered in a spicy tomato-based sauce. Serve this Cajun dish over steamed white or brown rice.

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    Serves: 8 

    • 3 litres water
    • 1kg turkey pieces
    • 2 tablespoons vegetable oil
    • 300g okra
    • 125ml vegetable oil
    • 60g plain flour
    • 450g smoked sausage, sliced
    • 2 (400g) tins whole peeled plum tomatoes
    • 1 green pepper, chopped
    • 1 red pepper, chopped
    • 2 cloves garlic, finely chopped
    • 1 bay leaf
    • 2 teaspoons salt
    • 2 teaspoons dried thyme
    • 1 teaspoon dried oregano
    • 1 teaspoon cayenne pepper
    • 1 teaspoon paprika
    • 1 teaspoon ground black pepper
    • 450g prawns, peeled and deviened

    Prep:10min  ›  Cook:3hr10min  ›  Ready in:3hr20min 

    1. Combine water and turkey in large pot. Bring to the boil. Reduce heat and simmer until turkey is tender, about 1 hour. Using tongs, transfer turkey to a plate and cool, saving cooking liquid. Remove meat from bones.
    2. Heat 2 tablespoons of the oil in heavy frying pan over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.
    3. Stir flour and remaining oil in heavy large saucepan. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. Add 1 litre reserved turkey stock, okra, smoked sausage, tomatoes, peppers, garlic, bay leaf, salt, thyme, oregano, cayenne, paprika and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.
    4. Spoon off any fat from surface of gumbo. Add turkey and prawns; simmer gently until prawns are bright pink, about 15 minutes. (If preparing ahead, cover and refrigerate. Bring to simmer before serving.) Mound rice in shallow bowls if desired. Ladle gumbo over and serve.


    If you don't have okra, use frozen peas instead. If using peas, skip step 2 and simply add the peas along with the prawns in the last step.

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