Turkey Gumbo

Four Servings
  • 1 cup Butter
  • 1 cup All-purpose flour
  • 2 Yellow onions, chopped
  • 6 Celery ribs, chopped
  • 2 Green bell peppers, chopped
  • ½ tsp Salt
  • ½ tsp Cayenne pepper, to taste
  • 1 lb Smoked Sausage, cut into ½ inch slices
  • 3 Bay leaves
  • 6 cups Turkey stock (can be made from the leftover turkey carcass)
  • 2 lbs Leftover turkey meat, chopped
  • 1 Tbsp File powder
  • 2 Tbsp Fresh parsley, chopped
  • ½ cup Green onions, chopped
  • 2 cups Cooked white rice
  1. Combine butter and flour in a large pot. Stir continuously and cook over medium heat, being careful to keep the flour and butter (roux) from burning.  Continue to cook until the mixture becomes very nutty and dark brown in color (about 25 minutes).
  2. Add the yellow onions, celery, and green bell peppers to the roux and stir to combine. Cook for approximately 5 minutes to slightly soften the vegetables.
  3. Season the mixture with salt and cayenne pepper and add the smoked sausage and bay leaves. Cook mixture for another 5 minutes, mixing continuously.
  4. Add the turkey stock and stir slowly until the mixture comes to a boil.   Reduce heat to a lazy bubble and simmer uncovered for approximately 1 hour, stirring occasionally to prevent the bottom from burning. 
  5. Add the chopped leftover turkey meat and file powder and continue to cook mixture for approximately 2 hours, stirring occasionally and skimming off any fat that may rise to the surface during the cooking process. 
  6. Stir in parsley and chopped scallion and remove bay leaves. 
  7. Serve in deep bowls with ½ cup cooked white rice. 
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