Turkey Sausage Gumbo

I’m pretty proud of this recipe. It’s definitely a husband-pleaser!

Look at the steam. Isn’t it beautiful! πŸ™‚ But, alas, the life of a food blogger and her poor husband: we have to eat it luke warm. Hey, there’s always the microwave for reheating after a photo shoot, right! πŸ˜€

Turkey Sausage Gumbo

inspired by all you magazine: February 2011 issue


  • 14 ounces turkey polska kielbasa (I used butterball’s pre-cooked sausage)
  • 2 teaspoons olive oil
  • 16 ounces vegetable gumbo frozen vegetables (okra, corn, onion, celery, red peppers..or fresh if you can find them cheaper!)
  • 2 teaspoons Cajun seasoning
  • 1/2 cup white wine
  • 1 tablespoon cornstarch (or flour)
  • 1 1/2 cups brown rice
  • 4 1/2 cups low-sodium chicken broth (32 ounce carton)
  • 1 cup grated part skim mozzerella cheese (or Parmesan if you have that)
  • 2 tablespoons chopped fresh parsley


  1. Slice the turkey sausage in small angled or straight slices.
  2. In a large pot with a lid, brown the sausage in 1 teaspoon of olive oil over medium heat.
  3. Remove sausage from the pot and put in a bowl, set aside.
  4. In the same pot, saute the vegetables in 1 teaspoon of olive oil and add the seasoning.
  5. Pour in the wine and reduce by half.
  6. Add in the cornstarch.
  7. Stir in the rice and cook for 3 minutes.
  8. Pour in 3 cups of broth and stir to combine.
  9. Bring to a boil and then simmer on medium-low heat for 20 minutes.
  10. Stir in cheese, browned sausage and remaining 1 1/2 cups broth.
  11. Cover and simmer for another 30-35 more minutes until the rice is tender but not mushy, stirring every 5-10 minutes (just so it doesn’t stick to the bottom).
  12. Sprinkle with fresh parsley and serve (I forgot the parsley & it tasted good too! Haha).


  1. I’m making this right now, and I’ve just realised it doesn’t say when to put the cajun seasoning. Since it’s nearly ready, I’m going to put it now, heheh. I have no idea what I’m doing, but hopefully it will be ok! It looks pretty good so far!

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