Reviewed: Dec. 4, 2011

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 close as I follow any recipe. I did add 1/4 cup more of floor to balance out the roux and more stock while cooking to keep it the consistency we like. The last 15 minutes of cooking, I added shrimp because at our house, Gumbo, need shrimp. Served it over rice. Truly a keeper.

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3 users found this review helpful

Reviewer:

Saffers47

Cooking Level: Intermediate

Living In: Nampa, Idaho, USA

Reviewed: Dec. 27, 2010

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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3 users found this review helpful

Reviewer:

Serafina

Reviewed: Nov. 26, 2010

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 gumbo with 30 minutes left to cook. We'll definitely make this again!

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6 users found this review helpful

Reviewer:

Faye

Reviewed: Nov. 7, 2010

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 need garlic & blk pepper. would not recomend waisting your time, money or leftover turkey. This recipe should be removed from this well trusted web site.

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4 users found this review helpful

Reviewer:

Vanessa

Reviewed: Dec. 9, 2009

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 powder or sassafras (which is what file is made from) so I subsituted a combination of sage, thyme and oregano - a recipe I pulled from Wikipedia. I used chorizo sausage I had on hand, leftover rice from an order of Chinese, and my leftover Thanksgiving turkey. A good use of what was hanging around in the fridge after the holiday.

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5 users found this review helpful

Reviewer:

MEGFALLER

Cooking Level: Intermediate

Living In: Norfolk, Virginia, USA

Reviewed: Nov. 28, 2009

I make this recipe based on the previous measurements that were posted. I believe it was recently edited to double everything. Anyway, I gave it 4 stars because as written there is WAY too much roux. I make this recipe as written several times a year, except for cutting down on the oil and flour for the roux. It is absolutely delicious and easy to make. You may need to add a little more stock if you find it is too thick or cook it down more if too thin for you. You really can't mess it up.

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2 users found this review helpful

Reviewer:

Ravjas

Reviewed: Nov. 28, 2008

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 added about 6 cups of turkey stock, a little at a time, & ended up with about 5 cups of yummy gravy. I also added chic granules for clout & kitchen bouquet. have to be careful with KB as it is potent. My Grandmother used it. It is in all grocery stores.

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17 users found this review helpful

Reviewer:

Acc Chef

Cooking Level: Expert

Home Town: Grants Pass, Oregon, USA

Living In: Tustin, California, USA

Reviewed: Nov. 27, 2008

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, then drained to get rid of excess oil. Garlic added along with the parsely would make this a perfect reason to have Thanksgiving any time of the year.

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9 users found this review helpful

Reviewer:

ghc630

Cooking Level: Expert

Home Town: Metairie, Louisiana, USA

Living In: New Orleans, Louisiana, USA

Reviewed: Nov. 24, 2008

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 out. I could have added to the problem with the turkey stock which contributed to the oily base floating on top and the apple sausage which may of given it a funny taste.

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22 users found this review helpful