| Total: | 1 hr 55 min |
| Prep: | 10 min |
| Cook: | 1 hr 45 min |
| Yield: | 6 servings |
Ingredients
- 1 1/2 cups flour
- 1 1/2 cups oil
- 1 cup chopped onions
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 1 tablespoon chopped garlic
- 2 cups sliced andouille sausage
- 2 quarts stock
- 2 bay leaves
- Salt and cayenne
- Creole spice
- 2 cups shredded cooked turkey meat
- Steamed rice, for serving
- Chopped scallions, for garnish
Instructions
- In a large soup pot slowly heat oil and flour together over low heat, stirring constantly, until it becomes a nutty brown color and is very fragrant; be careful not to burn. Add onions, pepper and celery and cook, stirring, 4 minutes. Add garlic and andouille and cook 5 minutes, until some fat releases from sausage. Add stock, bay leaf, 2 teaspoons salt, cayenne and Creole spice to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add turkey and simmer 30 minutes more. Adjust seasonings and serve with hot steamed rice and a generous sprinkle of green onions.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 918 |
| Total Fat | 67 g |
| Saturated Fat | 8 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 29 g |
| Cholesterol | 70 mg |
| Sodium | 1297 mg |
Reviews
This is our go-to recipe for our traditional day-after-Thanksgiving Turkey gumbo. I also use it for chicken gumbo throughout the year, just subbing the meat and stock. The thing to know going in is to be ready to stand at the stove and stir for a good hour to get the roux to the right color. It’s so worth it!
Make this after every holiday I cook a Turkey