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Turkey Gumbo

By: HONEYFROG  
"This is a great after-Thanksgiving recipe for leftover turkey. It has become a tradition in our home. "

Rating: This weblink has been rated 4 times with an average star rating of 3.5 Read Reviews (4)

Rate/Review | 234 people have saved this

Prep Time:
30 Min
Cook Time:
3 Hrs 25 Min
Ready In:
3 Hrs 55 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 1/8 cups vegetable oil
  • 1 1/4 cups all-purpose flour
  • 1 1/2 cups chopped onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1 pound smoked sausage, cut into 1/2-inch slices
  • 3 bay leaves
  • 6 cups turkey stock
  • 3 1/2 cups coarsely chopped leftover turkey
  • 1 tablespoon file powder
  • 1 cup uncooked white rice
  • 2 cups water
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup chopped green onions

Directions

  1. Stir oil and flour together in a large, heavy-bottomed pot over medium heat. Cook, stirring slowly and constantly to keep the roux from burning, until the mixture becomes a dark chocolate brown, about 10 minutes. Add the onions, celery, and bell peppers to the roux all at once, and continue to stir until vegetables are wilted, about 5 minutes. Season with salt and cayenne pepper.
  2. Stir in the smoked sausage and bay leaves, and continue to stir for 3 to 4 minutes. Pour in the turkey stock and stir until the stock and roux mixture are well combined. Bring the gumbo to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Stir in the turkey and the file powder; simmer for 2 hours.
  3. About 30 minutes before serving, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  4. Skim off any fat that rises to the surface of the gumbo; remove from heat. Stir in the parsley and green onions. Remove the bay leaves, and serve the gumbo in deep bowls with rice.

Footnotes

  • Editor's Note
  • For the smoked sausage, andouille is a great choice, or, you can use kielbasa.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 1432 | Total Fat: 93.3g | Cholesterol: 167mg

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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2008 by Sarah P 
Sorry, this recipe ended up discarded. I wondered if the 1 and 1/8 cup of vegetable oil with... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2008 by Acc Chef 
I am pretty sure that the oil measurement is wrong as well as the flour one. I made a roux... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 27, 2008 by ghc630 
With less oil and flour to make the roux, it's a delicious meal. My family loves this. My... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2009 by Ravjas 
I make this recipe based on the previous measurements that were posted. I believe it was... MORE

 
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