Nutrition Facts

Smoked Turkey Thigh Gumbo

Cooks in 2 hours and 30 minutes
Serves 10




Backyard Boss


Ray Lampe, Dr. BBQ


  • 2 turkey thighs, about 1 pound each
  • Oil
  • Creole seasoning (or a mixture of salt, granulated garlic and cayenne)
  • 1 cup vegetable oil
  • 1 cup flour
  • 1 medium yellow onion, finely chopped
  • 3 large ribs celery, finely chopped
  • 1 medium green or red bell pepper, finely chopped
  • 1 or 2 jalapenos, Seeded and finely chopped (Leave the seeds in if you like it hot)
  • 12 ounces smoked sausage, halved lengthwise and sliced
  • 2 quarts vegetable stock, divided
  • 1/4 cup chopped fresh parsley leaves
  • Salt and pepper
  • Cooked white rice
  • Hot sauce


Prepare the smoker to cook indirect at 300° with apple wood added for flavor.

Brush the thighs with a little oil and season them liberally with the creole seasoning. Place them in the smoker skin side up and cook until they reach an internal temp of 170°, about 90 minutes.

Remove from the smoker and let cool. When cooled, discard the skin and bones, then coarsely chop the meat. Set aside.

To make the roux, heat the oil in a large heavy pot over low-medium heat. Add the flour and mix well. Continue mixing constantly until the roux is a chocolate brown color, 30+ minutes. If you should burn it, you’ll need to discard and start over.

As soon as the roux has reached your desired color, add the onion, celery and bell pepper. Mix well. This will slow the cooking and the opportunity to burn.

Cook, mixing occasionally for about 5 minutes, then add the sausage and jalapenos.

Continue cooking and stirring for another 5-10 minutes until everything is soft.

Add the stock and the reserved turkey and bring to a simmer stirring occasionally.

Cover and cook for one hour at low simmer.

Taste for salt and pepper and add if needed. Add the parsley and additional stock if desired to thin the gumbo.

Simmer for another 20 minutes.

To serve, scoop some white rice in a bowl and pour the gumbo around it. Serve hot sauce on the side.