Ingredients

• 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

1. Make the Roux: In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium heat.

2. 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).

3. 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.

4. Build the Gumbo Base: Stir in the diced tomatoes, broth, Cajun seasoning, thyme, cayenne pepper, and bay leaf. Bring the mixture to a simmer.

5. 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.

6. Season and Finish: Taste and adjust seasoning with additional salt, pepper, or Cajun spices as needed. Remove the bay leaf.

7. Serve: Ladle the gumbo over cooked white rice in bowls. Garnish with chopped green onions and serve hot.