The Best Leftover Turkey Gumbo
Turn your holiday leftovers into a sensational meal with *The Best Leftover Turkey Gumbo*! This hearty, flavor-packed recipe transforms shredded turkey and classic Cajun ingredients into a soul-warming dish perfect for cozy evenings. It features a rich, deep-brown roux as its base, combined with tender turkey, smoky andouille sausage, and vibrant okra for authentic gumbo flavor. A dash of smoked paprika and optional cayenne pepper adds just the right amount of spice, while fresh green onions and parsley provide a bright, aromatic finish. Served over fluffy white rice, this one-pot wonder is an easy, crowd-pleasing way to make the most of your leftovers. Perfect for using holiday turkey, this gumbo recipe is a must-try for satisfying comfort food!
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Recipe Information
Ingredients
- 0.5 cup vegetable oil
- 0.5 cup all-purpose flour
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken or turkey stock
- 3 cups cooked leftover turkey, shredded
- 12 ounces andouille sausage, sliced
- 1 14-ounce can canned diced tomatoes (with juice)
- 2 cups okra, sliced (fresh or frozen)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups cooked white rice, for serving
- 0.5 cup green onions, chopped (for garnish)
- 0.25 cup fresh parsley, chopped (for garnish)
Instructions
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Whisk in the flour to make a roux. Cook, stirring constantly, for about 20-25 minutes until the roux is a deep chocolate brown color. Be patient and don’t let it burn.
Add the diced onion, bell pepper, celery, and garlic to the roux. Cook for 5 minutes, stirring often, until the vegetables start to soften.
Slowly stir in the chicken or turkey stock, ensuring the roux is fully incorporated with no lumps.
Add the shredded turkey, sliced andouille sausage, diced tomatoes (with juice), okra, bay leaves, thyme, smoked paprika, cayenne pepper (if using), salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30-40 minutes, stirring occasionally.
Taste and adjust seasoning, adding more salt or spices if needed.
Remove the bay leaves before serving.
Serve the gumbo hot over cooked white rice. Garnish with chopped green onions and parsley for added freshness.
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 1555 mg | 68% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.6 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 785 mg | 17% | |
*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.
