A hearty Louisiana classic with our smoky Greenberg turkey, rich roux, and bold spices. This soul-warming gumbo delivers layers of flavor in every spoonful—perfect for chilly evenings or feeding a crowd. Pair it with fluffy white rice and a sprinkle of filé powder for authenticity.
Prep Time: 30 minutes
Cook Time: 45–60+ minutes
Servings: 8–10
Ingredients
1 jar store-bought roux (or homemade)
1 large onion
chopped 8 garlic cloves minced
1 red bell pepper, seeded & chopped
1 green bell pepper, seeded & chopped
2 celery stalks, chopped
6 cups Greenberg stock
2 bay leaves
1 tsp dried thyme
1 tsp dried oregano
½ tsp cayenne pepper (optional)
Salt & black pepper to taste
13 oz andouille sausage, sliced
3–4 cups shredded Greenberg smoked turkey
½ cup chopped parsley
Directions
- Heat the roux: In a large Dutch oven or heavy-bottomed pot over medium heat, warm the store-bought or homemade roux, stirring constantly until it becomes smooth and slightly bubbly, about 2–3 minutes.
- Sauté the holy trinity: Add the chopped onion, minced garlic, red and green bell peppers, and celery to the roux. Cook, stirring frequently, for 8–10 minutes until the vegetables are softened, fragrant, and the onions are translucent. Scrape the bottom of the pot to incorporate any browned bits for added richness.
- Build the base: Gradually whisk in the turkey stock, about 1 cup at a time, until fully incorporated and the mixture thickens slightly, about 5 minutes. Bring to a gentle simmer.
- Season and simmer: Stir in the bay leaves, dried thyme, oregano, cayenne (if using), salt, and black pepper. Add the sliced andouille sausage and shredded Greenberg smoked turkey. Reduce heat to low, cover partially, and simmer for 30–40 minutes, stirring occasionally, until the flavors meld and the gumbo reaches a velvety consistency. Taste and adjust seasoning—add more cayenne for spice or stock if it's too thick.
- Finish and serve: Remove from heat, discard the bay leaves, and stir in the chopped parsley. Let it rest for 5 minutes off the heat. Ladle over hot white rice in deep bowls, garnish with extra parsley.
Pro Tips
Roux shortcut: Store-bought roux saves time, but for from-scratch, whisk equal parts flour and oil over low heat until mahogany-colored—patience is key!
Storage: Gumbo tastes even better the next day!
