Turkey Gumbo
Dive into the heart of Southern comfort with this hearty Turkey Gumbo, a soul-warming dish brimming with bold Cajun flavors and rich textures. Perfect for using up leftover turkey, this recipe brings together tender shredded meat, smoky sausage, and the classic "holy trinity" of onion, bell pepper, and celery. A dark, nutty roux serves as the backbone of this gumbo, delivering an authentic depth of flavor, while spices like Cajun seasoning and thyme add a punch of heat and aroma. Okra and tomatoes lend a touch of Southern tradition, ensuring every spoonful is packed with satisfying goodness. Served over fluffy white rice and topped with fresh green onions and parsley, this one-pot wonder is ideal for family dinners or entertaining, offering a true taste of Louisiana in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 cup vegetable oil
- 0.5 cup all-purpose flour
- 1 large, diced yellow onion
- 1 large, diced bell pepper
- 2 stalks, diced celery
- 4 cloves, minced garlic
- 12 oz, sliced smoked sausage
- 3 cups turkey meat (cooked and shredded)
- 6 cups low-sodium chicken or turkey broth
- 14.5 oz, undrained canned diced tomatoes
- 1.5 tbsp Cajun seasoning
- 1 tsp dried thyme
- 1 bay leaf
- 2 cups, sliced okra
- 1 tsp or to taste salt
- 0.5 tsp or to taste black pepper
- 4 cups cooked white rice
- 3 stalks, sliced for garnish green onions
- 2 tbsp, chopped for garnish fresh parsley
Instructions
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
Sprinkle the flour into the hot oil and stir constantly to create a roux. Continue cooking and stirring for 20-25 minutes, or until the roux is a deep, rich brown color. Be careful not to let it burn.
Add the diced onion, bell pepper, and celery to the roux and cook for 5-7 minutes, stirring often, until the vegetables are softened.
Stir in the minced garlic and sliced smoked sausage. Cook for an additional 3-4 minutes.
Gradually whisk in the chicken or turkey broth, making sure there are no lumps from the roux.
Stir in the diced tomatoes (with their juices), Cajun seasoning, thyme, bay leaf, and okra. Bring the mixture to a boil.
Lower the heat to a simmer, cover the pot, and let the gumbo cook for 30 minutes, stirring occasionally.
Add the shredded turkey and season the gumbo with salt and black pepper to taste. Continue to simmer for another 5-10 minutes, or until everything is heated through.
Remove the bay leaf before serving.
To serve, ladle the gumbo over a scoop of cooked white rice. Garnish with sliced green onions and chopped parsley for freshness.
Nutrition Facts
Calories |
4639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.3 g | 304% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 71.5 g | ||
| Cholesterol | 830 mg | 277% | |
| Sodium | 12966 mg | 564% | |
| Total Carbohydrate | 315.5 g | 115% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 32.8 g | ||
| Protein | 300.5 g | 601% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 846 mg | 65% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 5919 mg | 126% | |
*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.
