📝 About This Recipe
This soul-warming Cajun classic is the ultimate way to transform roasted turkey into a masterpiece of Louisiana comfort. Built upon a foundation of a 'chocolate' roux and the holy trinity of vegetables, this gumbo balances the smoky heat of Andouille sausage with the rich, deep flavors of slow-simmered poultry. It is a labor of love that captures the spirit of bayou cooking, offering a complex, velvety broth that only time and patience can produce.
🥗 Ingredients
The Roux and Trinity
- 1 cup All-purpose flour (sifted)
- 1 cup Vegetable oil or Lard (high smoke point is essential)
- 2 cups Yellow onion (finely diced)
- 1 cup Green bell pepper (diced)
- 1 cup Celery (diced)
- 4-5 cloves Garlic (minced)
The Proteins
- 1 pound Smoked Andouille sausage (sliced into 1/2 inch rounds)
- 4-5 cups Cooked turkey meat (shredded or cubed; a mix of white and dark meat is best)
The Liquid and Seasoning
- 8-10 cups Turkey or Chicken stock (low sodium, heated to a simmer)
- 2 tablespoons Cajun seasoning (ensure it is a low-salt blend)
- 1 teaspoon Dried thyme
- 3 pieces Bay leaves (whole)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Cayenne pepper (adjust to preferred heat level)
Garnish and Serving
- 1/2 cup Green onions (thinly sliced)
- 1/4 cup Fresh parsley (chopped)
- to taste Filé powder (optional, for thickening at the table)
- 4-6 cups White rice (cooked and fluffy)
👨🍳 Instructions
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1
In a heavy-bottomed Dutch oven or cast-iron pot, brown the sliced Andouille sausage over medium heat until the fat renders and the edges are crispy. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
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2
Add the vegetable oil to the pot with the sausage fat. Once hot, whisk in the flour. This begins the roux process. Stir constantly with a wooden spoon or roux paddle for 20-30 minutes.
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3
Continue cooking the roux over medium-low heat until it reaches a 'dark chocolate' color. It should be fragrant and nutty. Warning: Do not leave it unattended, as it can burn in seconds.
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4
Once the roux is dark, immediately add the 'Holy Trinity' (onion, bell pepper, and celery). The moisture from the vegetables will stop the roux from darkening further. Sauté for 5-7 minutes until softened.
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5
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let the garlic burn.
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6
Slowly whisk in the warm turkey stock, one cup at a time. Ensure the roux and stock are fully incorporated before adding more to prevent lumps.
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7
Add the Cajun seasoning, dried thyme, bay leaves, Worcestershire sauce, and cayenne pepper. Bring the mixture to a rolling boil, then immediately reduce the heat to low.
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8
Add the browned Andouille sausage back into the pot. Cover partially and simmer for 1.5 to 2 hours. Skim any excess oil that rises to the surface with a wide spoon.
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9
Gently fold in the cooked turkey meat. Simmer for another 20-30 minutes. This allows the turkey to absorb the flavors of the broth without falling apart completely.
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10
Taste the gumbo. Adjust salt and pepper as needed. If the gumbo is too thick, add a splash more stock; if too thin, continue simmering uncovered.
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11
Remove the bay leaves. Stir in half of the green onions and parsley just before serving to provide a pop of fresh color and flavor.
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12
Ladle the hot gumbo into bowls over a scoop of fluffy white rice. Garnish with the remaining green onions and a sprinkle of filé powder if desired.
💡 Chef's Tips
Patience is your best ingredient; never rush a roux or it will taste bitter and burnt. Use a heavy cast-iron pot if possible as it distributes heat more evenly for the long simmer. If you have a turkey carcass, make a homemade stock with it first for a significantly deeper flavor profile. Never add Filé powder to the boiling pot, as it will make the gumbo stringy; always add it to individual bowls. Gumbo is notoriously better the next day after the flavors have had time to fully marry in the fridge.
🍽️ Serving Suggestions
Serve with a side of crusty French bread for mopping up the extra broth. A cold Abita Amber or a crisp Lager balances the spicy, smoky notes perfectly. Try a side of potato salad—many Louisianans actually scoop the salad directly into the gumbo bowl! Offer various hot sauces on the table so guests can customize their own heat levels. A simple green salad with a sharp vinaigrette provides a refreshing contrast to the rich stew.