Turkey Gumbo

Turkey Gumbo


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

Ingredients 4 h 10 m {{adjustedServings}} servings 1432 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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

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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.
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  • Editor's Note
  • For the smoked sausage, andouille is a great choice, or, you can use kielbasa.
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Reviews 13

  1. 14 Ratings

Sarah P

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.

Acc Chef

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. <;-)


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.