Spicy Turkey Sweet  Potato Gumbo

Spicy Turkey Sweet Potato Gumbo

Kevin Smeltzer 0

"This gumbo always comes out great. Use your favorite sausage, rice, chicken and or turkey. Doesn't seem to matter, always a crowd pleaser. ENJOY!"

Ingredients 1 h 45 m {{adjustedServings}} servings 380 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 39.9 g
  • 80%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 1427 mg
  • 57%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Heat vegetable oil in a large pot over medium heat, and cook and stir the turkey thigh pieces until browned and no longer pink in the middle, about 10 minutes. Set the turkey aside. In the same pot, place the sausage, and break into chunks with a spatula. Cook and stir the sausage until browned and crumbly, about 10 minutes.
  2. Stir the onion, celery, and green pepper into the pot. Continue to cook and stir until the onions are translucent, about 5 more minutes. Mix in the garlic and cook until fragrant, about 1 minute; then stir in the flour. Cook and stir the mixture until the flour forms a coating on the sausage and vegetables and begins to brown, 5 to 8 more minutes.
  3. Mix in the sweet potato, thyme, oregano, chicken broth, tomatoes, and bay leaf, and bring the gumbo to a boil. Reduce heat to medium-low, and simmer, stirring often, until thickened and the sweet potatoes are tender, about 15 minutes. Stir in the cooked turkey and hot sauce, and simmer until the turkey is heated through. Discard the bay leaf before serving.
Tips & Tricks
Chef John's Sweet Potato Casserole

See how to make not-too-sweet sweet potato casserole with a pistachio crust.

Sweet, Spicy Stir Fry with Chicken & Broccoli

A simple chicken-and-veggie stir-fry with sweet and spicy flavors.


  • Cook's Note
  • Serve over hot cooked wild and long grain rice. If you use a box of the rice mix, omit flavor packet.
Rate recipe

Your rating


Reviews 7

  1. 8 Ratings

Nashville Nosher

I don't know if I like this soup more for the flavor or the color - it's almost too pretty to eat. *Almost.* Ha. I couldn't find spicy turkey sausage, but I did find regular and it tasted fine. I also used chicken thighs instead of turkey because I wrote down chicken thighs on my grocery list by mistake. Whoops! Anyway, I only added 1/4 cup flour and had plenty. The only other change I made was to use two fresh tomatoes, simply for the fact that they were about to go bad just sitting on my counter. This is a great, comforting soup and I'm just betting it's even better tomorrow. Plus, like I said, it's really pretty! Definitely trying it over rice at work for lunch soon - yum!


Easy to make. I didn't have the turkey sausages so used half a pound of plain pork saugage and 1 1/2 pounds turkey thigh meat. I used Italian diced tomatoes instead of plain. This would be good put over rice also. And I would use more sweet potatoes next time. Sweet potatoes cooked in ten minutes. I used sambal ulek rather than hot sauce.


Great taste! Couldn't be bothered with the multi-step directions, so I omitted the oil and threw everything except the yam and flour into a pot, and turned it on. I let it cook about 40 minutes then mixed the flour with some reserved broth, added it and the yams to the pot, and cooked it another 20 minutes. Substituted zucchini for the green pepper (just what I had on hand) and added the hot sauce over each plate at the end, for individual taste. Served over rice, and it turned out great without all the work!