Turkey Gumbo

Turkey Gumbo

HONEYFROG

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

4 h 10 m servings 1432 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 1432 kcal
  • 72%
  • Fat:
  • 93.3 g
  • 143%
  • Carbs:
  • 81.7g
  • 26%
  • Protein:
  • 63.9 g
  • 128%
  • Cholesterol:
  • 167 mg
  • 56%
  • Sodium:
  • 2386 mg
  • 95%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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 25 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 15
  1. 17 Ratings

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Most helpful positive review

I am pretty sure that the oil measurement is wrong as well as the flour one. I made a roux tonight to add turkey stock to & all it took was 1 stick of butter & about 3 tablespoons of flour. I a...

Most helpful critical review

Sorry, this recipe ended up discarded. I wondered if the 1 and 1/8 cup of vegetable oil with the 1 and 1/4 flour was the problem. There was so much oil floating on the top, I had to spoon it o...

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Sorry, this recipe ended up discarded. I wondered if the 1 and 1/8 cup of vegetable oil with the 1 and 1/4 flour was the problem. There was so much oil floating on the top, I had to spoon it o...

I am pretty sure that the oil measurement is wrong as well as the flour one. I made a roux tonight to add turkey stock to & all it took was 1 stick of butter & about 3 tablespoons of flour. I a...

With less oil and flour to make the roux, it's a delicious meal. My family loves this. My mother made it when I was growing up. We like to use hot sausage rolled into balls and Bisquick fried, t...

After reading the reviews, I cut the flour and oil both down to 1/2 cup each - the recipe was delicious and a great way to use some left over turkey! We also added a bag of frozen okra to the g...

Wow....The roux is way off! Followed this recipe to a T...Tasted like veg oil. Not close to gumbo in any way. to correct recipe would be to use less oil & a little butter to make the roux. also ...

Taking others' advice, I cut the oil down to a half cup and used a half cup of flour. The house still smells like a fry-up, but the end result gumbo was not too greasy. I didn't have any file ...

I enjoyed my gumbo but I couldn't give this recipe 5 stars because I modified it. My Cajun Grandmother (who was an AMAZING cook) always said the best rule of thumb for making a gumbo roux is 1/2...

Tired this recipe last night and it was Wonderful!!! Everyone raved about what a great way to use left over turkey and wanted the recipe. Thanks for sharing this. I did follow the recipe as cl...

Instead of the oil, use butter.... everyone I served this to said it was the best gumbo they every had, I added tobasco, garlic and pepper!

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