Garden Gumbo with Smoked Sausage & Kidney Beans

Prep Time:

Cook Time:

Serves: 5


  • 1 link smoked turkey sausage, cut into ¼” thick half moons (about 6.5 ounces)

  • ½ cup vegetable oil, divided

  • ¾ cup unbleached all-purpose flour

  • 1 large white onion, chopped (about 2 cups)

  • 3 stalks celery, chopped (about 1 cup)

  • 1 green pepper, chopped (about ¾ cup)

  • 4 garlic cloves, peeled and minced

  • 2 teaspoons oregano

  • 1½ teaspoons dried thyme

  • 1 bay leaf

  • ½ teaspoon ground black pepper

  • ½ teaspoon ground cayenne pepper (more if desired)

  • ½ teaspoon kosher salt

  • 4 cups chicken stock

  • 2 cups water

  • 1 14-ounce can diced tomatoes

  • 1 15-ounce can organic Green Valley Dark Red Kidney Beans

  • 1 zucchini, chopped (about ¾ cup)

  • 1 cup cooked long grain rice (½ cup uncooked)

  • 2 scallions, chopped for garnish

  • 2 tablespoons flat leaf parsley, chopped for garnish


  1. In a large heavy bottomed stockpot or Dutch oven, heat 2 tablespoons of the oil over medium-high heat.

  2. Sauté the sausage until browned; remove from the pan and set aside until needed.

For the roux:

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

  2. Cook, stirring constantly, reaching every portion of the bottom of the pot, until the roux begins to take on some color.

  3. Reduce heat to medium-low and continue cooking and stirring constantly until roux reaches the color of milk chocolate. Be patient; this will take a while, about ½ hour.

  4. Add the chopped onions, celery, and bell pepper and cook, stirring frequently, until vegetables have softened, about 10-15 minutes. The mixture will be very thick but will soften and cook down a bit.

  5. Add the garlic, oregano, thyme, bay leaf, pepper, cayenne, salt and pepper and cook until fragrant, about 1 minute.

  6. Add the chicken stock, water and diced tomatoes (with juices) to the roux-vegetable mixture and stir to combine.

  7. Bring to a gentle simmer over low and simmer until sauce is thickened and flavorful, about ½ hour.

  8. Add the cooked sausage and kidney beans and simmer for another 20 minutes.

Do Ahead:

  1. Cook the gumbo up to this point and refrigerate up to 3 days. Bring back to a simmer before adding the rice and zucchini.

  2. Add the zucchini; simmer for 5 minutes until the zucchini is tender.

  3. Taste and adjust the salt and pepper if desired.

  4. To serve, ladle the gumbo into bowls and top with ¼ cup cooked rice, scallions and parsley.

Final Step

Tell people about this deliciously simple meal and help everyone eat healthy.