Day After Thanksgiving Turkey and Sausage Gumbo
Transform your Thanksgiving leftovers into a comforting, flavor-packed meal with this Day After Thanksgiving Turkey and Sausage Gumbo. This Cajun-inspired recipe combines smoky andouille sausage, tender leftover turkey, and the holy trinity of onion, bell pepper, and celery, all simmered to perfection in a rich, dark roux. Spiced with Cajun seasoning and studded with fresh okra, this hearty gumbo is slow-cooked to bring out deep, complex flavors that make it the ultimate post-holiday comfort food. Serve it over a bed of steamed white rice for a satisfying dish that warms the soul. Whether you're repurposing turkey or craving authentic Southern cuisine, this gumbo is a delicious way to keep the spirit of Thanksgiving alive.
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Recipe Information
Ingredients
- 0.5 cup vegetable oil
- 0.5 cup all-purpose flour
- 12 ounces andouille sausage
- 1 medium yellow onion
- 1 medium green bell pepper
- 2 stalks celery
- 4 cloves garlic
- 6 cups chicken stock
- 3 cups leftover cooked turkey
- 2 cups okra
- 1.5 tablespoons cajun seasoning
- 2 leaves bay leaves
- 0.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 3 stalks green onions
- 2 tablespoons fresh parsley
- 4 cups steamed white rice
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Gradually whisk in the flour until smooth to form a roux. Cook, stirring constantly, until the roux turns a deep brown color, about 15-20 minutes. Be careful not to let it burn.
Slice the andouille sausage into 1/4-inch rounds. Add the sausage to the pot and cook for 3-4 minutes until slightly browned.
Finely dice the onion, green bell pepper, and celery. Mince the garlic cloves. Add these vegetables to the pot and cook for 5-7 minutes, stirring frequently, until softened and fragrant.
Slowly pour the chicken stock into the pot, stirring to combine and dissolve the roux evenly. Bring the mixture to a gentle simmer.
Add the leftover turkey (shredded or chopped into bite-sized pieces), okra, cajun seasoning, bay leaves, salt, and black pepper. Stir to combine.
Simmer the gumbo uncovered for 45-60 minutes, stirring occasionally, until it thickens and flavors meld together.
Finely chop the green onions and parsley. Stir them into the gumbo just before serving.
Serve the gumbo hot over steamed white rice for a hearty and comforting meal.
Nutrition Facts
Calories |
4962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.7 g | 333% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 67.9 g | ||
| Cholesterol | 953 mg | 318% | |
| Sodium | 11294 mg | 491% | |
| Total Carbohydrate | 304.7 g | 111% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 22.0 g | ||
| Protein | 349.2 g | 698% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 804 mg | 62% | |
| Iron | 39.0 mg | 217% | |
| Potassium | 4789 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
