Turkey Gumbo

Menu Part: 
Cuisine Type: 

Spicy and full of great flavor, this is a soul satisfying gumbo. Chock full of sausage and okra the traditional gumbo is served with rice.


1 tbsp. vegetable oil
1 lb. turkey sausage links
1/4 cup flour
1 large onion, chopped
1 green bell pepper, chopped
2 celery ribs, chopped
2 cups cut okra, rinsed and drained
8 cups chicken or turkey stock
2 cups diced tomatoes
1 tsp. thyme leaves
1 tsp. Creole seasoning
1/2 lb. shrimp
1 lb. smoked turkey, cubed
Hot pepper sauce
Rice for garnish


1. In stockpot, brown sausage in hot oil. Remove and slice.

2. Into drippings, stir flour to make roux. Cook, stirring, for 15 min., until nutty brown. Stir in onions, pepper, and celery; cook until tender-crisp. Stir in okra.

3. Increase heat to medium-high and stir in stock and tomatoes; bring to a boil. Add thyme and Creole seasoning. Add sausage; reduce heat to low. Cover and simmer 20 min.

4. Stir in shrimp and smoked turkey; simmer 5 min., until shrimp turn pink. Add hot pepper sauce to taste.

5. Serve topped with rice.

More From FoodService Director

Managing Your Business
restaurant uniforms illustration

The standard foodservice uniform has undergone a makeover. Whether to make the job more appealing or extend personality to the guest, restaurants are allowing workers to express their individuality through what they wear, from T-shirts to bandannas to hipster-style aprons. Even in more conservative operations, staff can show their personality through uniforms, now offered in a wide range of colors, fits and styles. In choosing uniforms, operators also are weighing the message their workers’ wear sends, be it one of culinary skill and expertise, or a sense of camaraderie with the community...

Ideas and Innovation
rooster illustration

Sustainability is such a priority for Santa Rosa Junior College’s culinary arts program that produce often doesn’t even hit the cooler before becoming a meal. Students quickly transform the bounty of fruits, vegetables, meat, dairy and more, harvested from the college’s own farm, into restaurant-quality dishes at the Culinary Cafe and Bakery. They learn the basics of agriculture, practice pivoting a menu based on seasonality, and compost as they cook.

It’s little wonder the program recently placed first in the CAFE/Kendall College Green Awards: This Northern California community...

Managing Your Business
alumni worker

It’s a sure sign that a school is doing something right when its students want to come back and work as adults. From the standpoint of the foodservice director, though, there is plenty to gain from retaining homegrown talent—call it the ultimate return on investment. In the wake of back-to-school season, two dining programs with a robust alumni contingent share their thoughts on hiring former customers.

Local expertise

At Georgia Southern University, about one-third of Eagle Dining Services’ 107 full-time employees are alumni. “They way we do things on our campus may be very...

Managing Your Business
business ladder climbing illustration

Recruiting talent is only half the battle for Mike Folino, associate director of nutrition services at The Ohio State University Wexner Medical Center in Columbus, Ohio. Once he’s attracted good employees, providing clear opportunities for advancement can help retain them—but knowing when to bring up the topic in conversation can be tricky.

Prior to hiring

Folino likes to touch on advancement during the initial interview process, but the extent to which he does so changes case by case. “I have had interviews where we knew right away that we needed to discuss our structure and...

FSD Resources