Turkey and Zatarain's Cajun Sausage Gumbo

I was given complimentary products for testing/tasting purposes by Zatarain's, but all opinions are my own.

I've been known to cook an extra turkey on Thanksgiving for the express reason of making a batch of Turkey Sausage Gumbo for the following weekend.  It's a tradition in our family to have gumbo on hand for the busy weekend of holiday decorating.

This year, Zatarain's has provided me with one of their new products, "Cajun Style Smoked Sausage."  It's made with 100% pork and is fully cooked.  I simply chopped it and browned it before adding to the gumbo pot.

Let's make some gumbo Zatarain's style!

Have all the ingredients prepared and ready to go. Once the roux is ready, you'll add all the veggies at one time.  So be prepared!

12 - 14 cups turkey stock (preferably homemade)

1/2 cup flour

1/2 cup vegetable oil

1 large yellow onion, chopped

3 ribs celery, chopped

1 large green bell pepper, seeded and chopped

2 t. chopped garlic

14 oz. package Zatarain's Cajun Style Smoked Sausage, diced and browned

2 - 3 cups chopped turkey

1 - 2 T. Zatarain's Creole Seasoning

2 bay leaves

Cooked white rice

Chopped parsley

Thinly sliced green onions

In a large Dutch oven (7 quarts), bring turkey stock to a gentle simmer.

In a large cast-iron skillet, add the flour and oil. Turn heat to medium-high and, continually stirring, begin to make the roux.  You must stir the mixture constantly so it won't burn. 

When the roux reaches the color of peanut butter, add the onions, celery, and bell pepper all at once and STIR!  The vegetables will cool the roux so that it stops cooking, and the heat from the roux will soften the veggies.

Lower the heat to medium-low and let the vegetables cook for 4 - 5 minutes, frequently stirring.  Add the garlic and let cook another minute or so.

Add the vegetables to the simmering stock. Next, add in the browned sausage and turkey. Stir in the Creole seasoning and add the bay leaves.  

Bring the gumbo up to a gentle simmer and let cook for an hour or so.  Remove the bay leaves before serving over cooked rice.

Garnish with parsley and/or green onions.

Our opinion of the new Cajun-style smoked sausage: The heat level is mild, yet full of flavor. The two grandsons (8 and 5 years old) gobbled (see what I did there?) down their bowls.  The paprika seasoning was spot on.  We enjoyed it in this gumbo!

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