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Turkey Gumbo Recipe

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.

Prep Time
10 mins
Total Time
1 hr 30 mins
Servings: 8
Calories: 434 kcal
Course: Main Course , Soup
Cuisine: American

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

Instructions

    Cup of Yum
  1. Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.
  2. 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.
  3. 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.
  4. Add peppers, onion, celery and garlic. Stir and cook about 5 minutes.
  5. Add cooked turkey and andouille. Stir and cook for 1 minute.
  6. Add okra, Cajun seasoning and chicken stock. Scrape up the brown bits from the bottom.
  7. 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.
  8. Stir in parsley and cook 5 minutes.
  9. Remove from heat and stir in filé powder, if using.
  10. 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

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

% 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.