Garden Gumbo with Smoked Sausage & Kidney Beans

Prep Time:

Cook Time:

Serves: 5


  • ½ cup vegetable oil, divided

  • 1 link smoked turkey sausage, cut into 1/4” thick half moons

  • ¾ cup unbleached all-purpose flour

  • 1 large white onion, chopped

  • 3 stalks celery, chopped

  • 1 bell pepper, chopped

  • 4 garlic cloves, peeled and minced

  • 2 teaspoons dried oregano

  • 1½ teaspoons dried thyme

  • 1 bay leaf

  • ½ teaspoon ground black pepper

  • ½ teaspoon ground cayenne pepper

  • ½ teaspoon kosher salt

  • 4 cups chicken stock

  • 2 cups water

  • 1 14oz can diced tomatoes

  • 1 15oz can or pouch Green Valley Organic Dark Red Kidney Beans

  • 1 zucchini, chopped

  • 1 cup cooked long grain rice


  1. In large pot, heat 2 tablespoons of oil over medium-high heat.

  2. Sauté sausage until browned. Remove from pan and set aside.

  3. Heat remaining oil in same pot over medium-high heat and whisk in flour.

  4. Heat the remaining oil (6 tablespoons) in the same pan over medium-high heat and whisk in the flour.

  5. Stir constantly until roux begins to take on color.

  6. Reduce to medium-low heat and continue cooking until roux becomes milk chocolate in color. This can take up to 30 minutes.

  7. Add onions, celery, and bell pepper. Cook 10-15 minutes until vegetables soften. Mixture will be thick.

  8. Add garlic, oregano, thyme, bay leaf, pepper, cayenne, salt and pepper. Cook 1 minute until fragrant.

  9. Stir in chicken stock, water and diced tomatoes with juice.

  10. Lower heat and simmer 30 minutes.

  11. Add sausage, kidney beans and zucchini. Simmer 20 minutes.

  12. Serve by ladling gumbo into bowls and top with rice, scallions and parsley.

Final Step

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