Matthews Ridgeview Farms

Spicy Turkey & Sweet Potato Gumbo

Servings: 6–8

Cook Time: About 1 hour 15 minutes

  • 1 lb ground turkey (or diced turkey breast/thighs)
  • 2 medium sweet potatoes, peeled and cubed (about 3 cups)
  • 1/2 cup vegetable oil (or canola)
  • 1/2 cup all-purpose flour
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 fresh chilies (serrano or Fresno), sliced (adjust to spice preference)
  • 6 cups chicken or turkey stock
  • 1 can (14 oz) fire-roasted diced tomatoes
  • 2 tsp smoked paprika
  • 1 tsp cayenne pepper (optional for extra heat)
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 Tbsp Cajun seasoning
  • 2 Tbsp hot sauce (Louisiana or Crystal style)
  • 1/2 lb andouille sausage (optional, for smoky depth), sliced
  • Salt & black pepper, to taste
  • Fresh parsley & green onions, chopped, for garnish
  • Cooked white rice, for serving

Make the Roux:

  • In a large heavy pot or Dutch oven, heat oil over medium heat. Whisk in flour and cook, stirring constantly, until it turns a deep reddish-brown (about 12–15 minutes). Keep stirring so it doesn’t burn. cayenne

Build the Base:

  • Add onions, bell peppers, and celery (the “holy trinity”) to the roux.
  • Sauté 5 minutes until softened.
    Stir in garlic and chilies, cook 1–2 minutes until fragrant.

Brown the Turkey & Sausage:

  • Push veggies to the side of the pot, add ground turkey (and sausage, if using).

Cook until turkey is browned and crumbly.

Spice & Simmer:

  • Add smoked paprika, thyme, cayenne, Cajun seasoning, salt, and pepper. Stir well.
  • Pour in stock and tomatoes. Stir until combined, scraping up any browned bits from the bottom.
  • Add sweet potatoes and bay leaves. Bring to a boil, then reduce heat to low and simmer uncovered for 40–45 minutes, until sweet potatoes are tender and flavors have deepened.

Finish:

  • Stir in hot sauce. Adjust seasoning (more salt, pepper, or heat as desired).

Serve:

  • Spoon gumbo over fluffy white rice. Garnish with parsley and green onions. Serve with crusty bread for dipping.

Unique Twist Tip:

  • Roast the sweet potatoes in the oven first (tossed with olive oil, paprika, and chili flakes) before adding them in - this adds smoky caramelized flavor.