The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Louisiana-style Turkey Gumbo
Give this Louisiana-style classic a Mindful Chef makeover with juicy British turkey and vegan 'nduja. Brimming with fiery flavour, dish it up with brown rice to soak up all the sauce. Delish!
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 40g vegan 'nduja (use half) (Red peppers (26%), Rapeseed Oil, coconut oil, haricot beans, chilli peppers (14%), paprika, red wine vinegar, sunflower oil, salt, extra virgin olive oil, lemon juice, black pepper, acidity regulator: citric acid)
- 11g chicken stock powder (Rice Flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Salt, Natural Flavouring, Chicken Meat Powder (Cooked Chicken Meat, Antioxidant: Extracts of Rosemary), Rapeseed Oil.)
- 5 garlic clove
- 1 onion
- 2 pepper
- 200g fine beans
- 600g British diced turkey breast
- 200g brown rice (brown rice (100%))
- 4 tbsp cornflour (use half)
- 350g celery (use half) (Celery)
- 1 tbsp Cajun spice mix (Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)
- 1 handful of fresh thyme
- 1 pepper
Nutritional Information
Calories: 512
Protein: 42g
Carbs: 54g
Fat: 14g
Louisiana-style Turkey Gumbo
Give this Louisiana-style classic a Mindful Chef makeover with juicy British turkey and vegan 'nduja. Brimming with fiery flavour, dish it up with brown rice to soak up all the sauce. Delish!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Boil a kettle
- Pull out a sieve & a medium frying pan
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Prep the veg and get cooking
- Finely dice the onion. Finely chop or crush the garlic
- Dice the peppers into 2cm squares. Slice the celery into 1cm pieces
- Strip the thyme from the stalks and finely chop
- Heat a medium frying pan with 2 tbsp oil on medium heat. Once hot, add the prepped veg and thyme and cook for 5-7 mins, stirring occasionally, until softened
Build the gumbo
- Add the turkey and Cajun spice to the pan. Cook for 2-3 mins, until golden, then stir in the cornflour
- Cook for 2 mins more, until the cornflour begins to stick to the pan
- Slowly pour in 650ml hot water and stir. Add the vegan 'nduja and stock
- Season with salt and pepper. Simmer for 13 mins, until thickened
- Trim and cut the green beans into thirds, and add in the final 4 mins
Plate up
- Check your turkey is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the gumbo in bowls with the rice
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