Turkey Gumbo Recipe
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
10 mins
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Total Time
1 hr 30 mins
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Servings
8
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Calories
434 kcal
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Course
Main Course, Soup
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Cuisine
American
Turkey Gumbo Recipe
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This is the best turkey gumbo ever made with a rich, dark roux and lots of turkey and andouille sausage, perfect for leftover turkey, a comforting favorite.
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Ingredients
- 1 teaspoon olive oil
- 1 pound turkey breast chopped (if using cooked turkey, see recipe notes)
- salt and pepper to taste I use 1 teaspoon each
- 12 ounces andouille sliced into ¼ inch slices
- ½ cup peanut oil or vegetable oil
- ½ cup flour
- 1 medium bell pepper chopped (use jalapeno peppers for a spicier version)
- 1 medium onion chopped
- 1 medium celery stalk chopped
- 3 cloves garlic chopped
- 1 cup okra chopped
- 2 tablespoons Cajun Seasoning or more to taste
- 6 cups chicken stock or use homemade turkey stock
- 2 bay leaves
- 4 tablespoons chopped parsley + more for serving
- 1 tablespoon File powder or to taste if desired
- For Serving: Cooked white rice if desired
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Instructions
- Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.
- Season turkey breast with salt and pepper and add to the pan along with the sliced andouille. Cook a couple minutes per side until browned. Set aside until ready to use.
- Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 20-30 minutes, constantly stirring, until the roux browns to the color of chocolate. You can darker if you’d like for more developed flavor.
- Add peppers, onion, celery and garlic. Stir and cook about 5 minutes.
- Add cooked turkey and andouille. Stir and cook for 1 minute.
- Add okra, Cajun seasoning and chicken stock. Scrape up the brown bits from the bottom.
- Add bay leaves and cook at medium-low heat for 1 hour to thicken. You can simmer longer if you’d like. Taste and adjust for salt.
- Stir in parsley and cook 5 minutes.
- Remove from heat and stir in filé powder, if using.
- Serve into a bowl, over white rice if desired, and garnish with extra parsley.
Notes
- This recipe is perfect for leftover cooked turkey. To use leftover turkey, simply chop it and stir it in with the browned andouille, after you cook down the vegetables. Works great!
Nutrition Information
Show Details
Calories
434kcal
(22%)
Carbohydrates
18g
(6%)
Protein
26g
(52%)
Fat
29g
(45%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
7g
Monounsaturated Fat
13g
Trans Fat
0.1g
Cholesterol
73mg
(24%)
Sodium
729mg
(30%)
Potassium
637mg
(18%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1644IU
(33%)
Vitamin C
26mg
(29%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 18g | 6% |
| Protein | 26g | 52% |
| Fat | 29g | 45% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 729mg | 30% |
| Potassium | 637mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1644IU | 33% |
| Vitamin C | 26mg | 29% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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