This is the best turkey gumbo ever made with a rich, dark roux and lots of turkey and andouille sausage, perfect for leftover turkey, a comforting favorite.
My Favorite Turkey Gumbo
We're cooking up a big pot of Turkey Gumbo in the Chili Pepper Madness kitchen tonight, my friends. Pull up a chair and join us!
Whenever I have leftover turkey, usually from a roasted turkey from the holidays or some special occasion, I think of gumbo.
Leftover turkey is great for making soups and stews, for making sandwiches, but my favorite way to use it is absolutely for making gumbo.
My recipe is similar to my Cajun Chicken and Sausage Gumbo, but swaps in turkey for the chicken, and it is just as delicious. You can also make it with raw turkey breast, whichever you have on hand.
Either way, leftover turkey gumbo is everything you need.
Let's talk about how to make turkey gumbo, shall we?
Turkey Gumbo Ingredients
- Turkey Breast. You can use raw or leftover cooked turkey breast.
- Andouille Sausage. Smoked andouille is tremendously delicious. You can use up to a pound of smoked sausage.
- Peanut Oil. You can use a neutral vegetable oil.
- All Purpose Flour. To make your roux, 1/2 cup.
- Cajun Holy Trinity. Bell pepper, onion, and celery, plus garlic. You can use jalapeno peppers for a spicier version.
- Okra. If desired. Okra helps to thicken the gumbo, but if you're not a fan of okra, skip it.
- Cajun Seasonings. Use my homemade Cajun seasoning recipe, or this homemade Creole seasoning recipe.
- Chicken Stock. Or use homemade turkey stock (see notes), or vegetable stock.
- Bay Leaves. Plus salt and black pepper.
- Chopped Parsley.
- For Serving. Cooked white rice and filé powder for thickening, if desired
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