Crockpot Sausage and Turkey Gumbo Recipe with Easy Oven Roux

Crockpot Sausage and Turkey Gumbo Recipe with an easy oven roux, and The Holy Trinity of onions, celery, and bell peppers for a classic Cajun stew!

Crockpot Gumbo Recipe for Mardi Gras

Mardi Gras is a time for celebration, and what better way to bring the party home than with a warm, flavorful bowl of gumbo. This Crockpot Sausage and Turkey Gumbo is packed with rich Cajun flavors and made extra easy with a foolproof oven roux. If you love slow-cooked meals that practically make themselves, this recipe is for you.

This turkey gumbo recipe is perfect for busy home cooks. With just a little prep in the morning, your crockpot gumbo will be ready by dinnertime. The deep, smoky flavors of sausage and turkey gumbo come together with the magic of a Cajun roux - made effortlessly in the oven! That means no constant stirring over the stovetop.

Why You'll Love This Crockpot Gumbo

• Set it and forget it. Let the Crockpot do all the work while you go about your day.
• Perfect for Mardi Gras. Celebrate with a hearty, Louisiana-inspired gumbo recipe.
• Rich, deep flavor. The combination of turkey, andouille sausage, and an easy oven roux makes this gumbo irresistible.
• Feeds a crowd. This recipe is perfect for family dinners or gatherings.

Cajun Holy Trinity

The Cajun holy trinity for gumbo is a mix of onions, bell peppers, and celery. This trio of vegetables forms the flavor base for many Cajun and Creole dishes, much like mirepoix (onions, carrots, and celery) does in French cuisine.

Some people might be tempted to substitute a sweeter red bell pepper for the green bell pepper, but that is NOT an authentic Cajun holy trinity.

What Is A Roux?

A roux is a mixture of fat (usually oil, butter, or lard) and flour that is cooked together and used to thicken sauces, soups, and stews. It's a fundamental technique in French cuisine and serves as the base for sauces like béchamel and gumbo.

Gumbo would be just another stew if it wasn't for the roux! The roux added to the broth thickens it into a sauce. As the flour disperses evenly into the broth, it absorbs the moisture and as that liquid is heated, the starches in the flour begin to gelatinize and that's what thickens the broth in a gumbo sauce.

Easy Oven Roux (Dry Roux)

Instead of standing over the stove constantly stirring flour and oil, we'll take a simpler approach and make our roux in the oven. The even heat will toast the flour, creating a rich, deep flavor while making it easier and more reliable for home cooks to use as a thickener for our crock pot gumbo.

How to Make Crockpot Gumbo With Oven Roux

1: Cook the Turkey in the Crockpot

1. Season the turkey drumsticks and thighs with salt and black pepper.

2. Place them in the crockpot and add 4 cups of the turkey broth (or chicken broth).

3. Cover and cook on Low for 8 to 10 hours or High for 5 to 6 hours, until the turkey meat is tender and easy to shred.

4. Once cooked, remove the turkey, shred it with tongs or a fork, and discard the bones.

2: Make the Easy Oven Roux

1. Preheat your oven to 425 degrees F.
2. Spread the flour evenly on a rimmed baking sheet.
3. Bake for about 40 minutes, stirring occasionally, until the flour turns the color of cinnamon.
4. Keep a close eye on it after 30 minutes to avoid burning.

3: Build the Gumbo Base

1. Place a Dutch oven over medium heat on the stovetop.
2. Add vegetable oil, onion, bell pepper, and celery. Sauté for about 5 minutes, stirring frequently.
3. Stir in the minced garlic, bay leaves, thyme, Worcestershire sauce, and Creole seasoning. Cook for 1 minute.

4: Add the Roux and Simmer

1. Transfer 4 cups of broth from the crockpot into the Dutch oven. Stir well and bring to a gentle boil.
2. Reduce the heat to medium-low and let it simmer.
3. Remove the baked roux from the oven and transfer it to a mixing bowl.
4. Gradually whisk in the remaining 2 cups of turkey broth, stirring constantly to create a smooth mixture.
5. Slowly pour the roux mixture into the Dutch oven, whisking constantly until the gumbo thickens.
6. Stir in the sliced andouille sausage and let the gumbo simmer for 5 more minutes, stirring occasionally.
7. Remove the bay leaves and discard them.

5: Finish and Serve

1. Ladle 1 ½ cups of sausage and turkey gumbo over the rice, ensuring each portion has plenty of turkey and sausage.
2. Remove the Dutch oven from the heat.
3. Stir in the shredded turkey and chopped green onions.
4. Sprinkle with filé powder if using, for extra thickening and authentic gumbo flavor.
5. To serve, place ⅓ cup of rice in each bowl.

Tips For Making The Best Crock Pot Gumbo

• Don’t skip the oven roux. It’s a game-changer for deep, nutty flavor without the constant stirring.
• Use turkey broth for extra richness. If you don’t have homemade turkey broth, chicken broth works just fine.
• Andouille sausage adds spice. I've got a recipe for homemade andouille sausage, but you can use store-bought sausage as well.
• Make it ahead. Crock Pot Gumbo tastes even better the next day as the flavors meld.

More Gumbo Recipes To Try

Looking for more ways to enjoy wild game with the flavors of Louisiana? Check out these other delicious gumbo recipes:

• Duck Gumbo
• Pheasant Gumbo

Sausage and Turkey Gumbo

This Crockpot Sausage and Turkey Gumbo Recipe with Easy Oven Roux brings the soul of Louisiana cooking straight to your kitchen - without the fuss. Whether you're celebrating Mardi Gras or just craving a comforting bowl of turkey gumbo, this slow-cooked masterpiece will have your family coming back for more.

Turkey Gumbo Serving And Freezing Directions

Store this Crock Pot Turkey Gumbo covered in the refrigerator for 3-4 days.  The roux can actually be made 3-5 days in advance, stored in a large resealable bag in the fridge.

To freeze leftovers, allow it to cool completely and store it in a freezer safe container (separate from the rice) for 2-3 months.  Thaw overnight in the refrigerator and reheat on the stove or in the microwave.

Come Turkey Hunting In North Dakota

If you head my way to hunt turkeys in North Dakota, check out the North Dakota Game & Fish Department website for licensing information. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.

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