Turkey Gumbo Recipe

Name: Turkey Gumbo Recipe
Prep time: 40 min
Cook time: 120 min
Total time: 160 min
Yield: 8 servings
Cuisine: Cajun,American,Southern
Ingredients: 8 strips bacon, diced; 3/4 cup vegetable oil, divided use; 1 cup all-purpose flour; 1 pound smoked sausage, preferably Cajun-inspired, such as andouille; 2 cups onion, chopped; 1 cup green bell pepper, chopped; 1/2 cup red bell pepper, chopped; 1 cup celery, chopped; 3 green onions, chopped, white and light green separated from dark green; 3 cloves garlic, minced; 2 to 2 1/2 quarts chicken stock, or turkey stock, low sodium; 3 to 4 cups cooked turkey, chopped or shredded; 3 tablespoons Worcestershire sauce; 3 bay leaves; 1 teaspoon kosher salt, or to taste; 1 teaspoon Cajun seasoning; 1 teaspoon dried thyme; 1/2 teaspoon freshly ground black pepper; 1/4 cup chopped parsley, plus more for garnish, if desired; Hot sauce, for serving, optional; Steamed rice, for serving, optional

A hearty Cajun gumbo, perfect for using leftover turkey, features a dark roux, spicy sausage, and a blend of aromatic vegetables for a rich flavor.

⭐ 4.5 (39 reviews) Prep: 40 minCook: 120 minTotal: 160 minYields: 8 servings

Category Tags:

Entree Dinner Lunch Soup

Cuisine Tags:

Cajun American Southern

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Ingredients

8 strips bacon, diced
3/4 cup vegetable oil, divided use
1 cup all-purpose flour
1 pound smoked sausage, preferably Cajun-inspired, such as andouille
2 cups onion, chopped
1 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1 cup celery, chopped
3 green onions, chopped, white and light green separated from dark green
3 cloves garlic, minced
2 to 2 1/2 quarts chicken stock, or turkey stock, low sodium
3 to 4 cups cooked turkey, chopped or shredded
3 tablespoons Worcestershire sauce
3 bay leaves
1 teaspoon kosher salt, or to taste
1 teaspoon Cajun seasoning
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/4 cup chopped parsley, plus more for garnish, if desired
Hot sauce, for serving, optional
Steamed rice, for serving, optional

Instructions

Cook bacon in a large skillet over medium heat until crisp; remove bacon to drain, reserving 1/4 to 1/3 cup drippings.
Reserve 2 tablespoons of oil from 3/4 cup. Add remaining oil to bacon drippings, then stir in flour. Cook over medium heat, stirring constantly for 25-30 minutes, until the roux is milk chocolate in color; remove from heat.
In a large Dutch oven, heat the reserved 2 tablespoons of oil over medium heat. Add smoked sausage and cook for 5 minutes, stirring frequently.
Add onions, celery, bell peppers, and white/light green parts of green onions to the sausage; cook for 4 minutes until softened. Stir in garlic and cook for 1 minute more.
Stir the reserved roux into the vegetables and sausage.
Gradually add 2 cups chicken stock while stirring. Incorporate chopped turkey, Worcestershire sauce, bay leaves, salt, Cajun seasoning, thyme, and black pepper. Bring to a boil, then reduce heat to low and simmer for 1.5 hours, stirring occasionally; add more stock if needed.
Stir parsley and dark green parts of green onions into the gumbo. Serve over hot steamed rice.
Garnish with extra green onions, parsley, and crumbled bacon, if desired.

Nutritional Info (per serving)

Calories: 749 kcal

Carbohydrate: 34 g

Cholesterol: 129 mg

Fiber: 2 g

Protein: 41 g

Saturated Fat: 12 g

Sodium: 1541 mg

Sugar: 10 g

Fat: 50 g

Unsaturated Fat: 0 g