Leftover Turkey Gumbo
This hearty gumbo transforms leftover turkey into a flavorful, comforting dish with a Creole twist!
- Total Time: 1 hour 15 minutes
Ingredients
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- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, diced
- 1 bell pepper (red or green), diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes (undrained)
- 6 cups chicken or turkey broth
- 2 cups leftover cooked turkey, shredded
- 1 cup smoked sausage, sliced (optional)
- 1 cup okra, sliced (fresh or frozen, optional)
- 2 teaspoons Cajun or Creole seasoning
- 1 teaspoon thyme
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 bay leaf
- Salt and pepper, to taste
- 2 green onions, chopped (for garnish)
- Cooked white rice (for serving)
Instructions
- Make the Roux:
- In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium heat.
- Gradually whisk in the flour to make a roux. Cook, stirring constantly, until the roux turns a deep brown color, similar to peanut butter (this may take 15–20 minutes).
- Cook the Vegetables:
- Add the onion, bell pepper, celery, and garlic to the roux. Cook for 5–7 minutes, stirring frequently, until the vegetables are softened.
- Build the Gumbo Base:
- Stir in the diced tomatoes, broth, Cajun seasoning, thyme, cayenne pepper, and bay leaf. Bring the mixture to a simmer.
- Add the Protein and Vegetables:
- Stir in the shredded turkey and smoked sausage (if using). Add the okra if desired. Simmer the gumbo uncovered for 30 minutes, stirring occasionally.
- Season and Finish:
- Taste and adjust seasoning with additional salt, pepper, or Cajun spices as needed. Remove the bay leaf.
- Serve:
- Ladle the gumbo over cooked white rice in bowls. Garnish with chopped green onions and serve hot.
- Prep Time: 15
- Cook Time: 1 hour
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