📝 About This Recipe
This soul-warming Gumbo is the ultimate tribute to the holiday feast, transforming leftover turkey, ham, or roast duck into a deep, complex masterpiece. Rooted in the heart of Acadiana, this recipe utilizes a dark, chocolate-colored roux and a rich stock made from the holiday carcass to create a velvety base. It is a celebration of resourcefulness, blending the smoky depth of Andouille sausage with the bright 'holy trinity' of Cajun aromatics for a bowl of pure comfort.
🥗 Ingredients
The Roux and Trinity
- 1 cup All-purpose flour
- 1 cup Vegetable oil or duck fat (Duck fat adds incredible richness)
- 2 cups Yellow onion (finely diced)
- 1 cup Green bell pepper (diced)
- 1 cup Celery (diced)
- 4-5 cloves Garlic (minced)
The Liquid and Proteins
- 8 cups Turkey or Chicken stock (preferably homemade from the holiday carcass)
- 4 cups Leftover Holiday Turkey or Poultry (shredded or cubed)
- 1 lb Andouille sausage (sliced into 1/2 inch rounds)
- 1 cup Leftover Baked Ham (diced into small cubes)
Seasoning and Thickening
- 2 tablespoons Cajun seasoning (low sodium preferred to control salt)
- 1 teaspoon Dried thyme
- 3 pieces Bay leaves (whole)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Cayenne pepper (adjust for heat preference)
- 1/2 cup Fresh parsley (chopped)
- 1/2 cup Green onions (thinly sliced)
- 1 tablespoon Filé powder (optional, for serving)
👨🍳 Instructions
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1
In a heavy-bottomed Dutch oven or cast-iron pot, combine the oil (or duck fat) and flour over medium-low heat to begin your roux.
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2
Stir the roux constantly with a wooden spoon or roux whisk for 30-45 minutes. You are looking for a deep 'dark chocolate' or 'old penny' color. Do not walk away; if it burns, you must start over.
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3
Once the roux reaches the desired dark brown color, immediately add the onions, bell pepper, and celery (the Holy Trinity). The moisture from the vegetables will stop the roux from cooking further.
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4
Sauté the vegetables in the roux for 5-7 minutes until softened and the onions are translucent.
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5
Add the minced garlic and sliced Andouille sausage. Cook for another 3-4 minutes, allowing the sausage to render its smoky fat into the base.
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6
Slowly whisk in the turkey stock, one cup at a time, ensuring the roux and liquid emulsify smoothly without lumps.
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7
Stir in the Cajun seasoning, dried thyme, bay leaves, Worcestershire sauce, and cayenne pepper.
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8
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Simmer uncovered for 1 hour, skimming any oil that rises to the surface.
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9
Add the leftover holiday turkey and diced ham to the pot. Simmer for another 30-45 minutes to allow the flavors to penetrate the meat.
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10
Taste the gumbo. Adjust salt and pepper only at this stage, as the stock and leftovers already contain significant salt.
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11
Stir in the fresh parsley and half of the green onions just before turning off the heat.
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12
Remove the bay leaves. Let the gumbo sit for 10 minutes before serving to let the flavors settle.
💡 Chef's Tips
Patience is key with the roux; the darker it is, the deeper the flavor, but go slow to avoid scorching. If using a store-bought rotisserie chicken instead of holiday leftovers, it works just as well. Always use room temperature stock when adding to the hot roux to prevent the mixture from seizing. Never add Filé powder while the gumbo is boiling, as it can become stringy; add it at the table or once the heat is off. Gumbo almost always tastes better the next day after the flavors have fully married in the fridge.
🍽️ Serving Suggestions
Serve in deep bowls over a scoop of fluffy long-grain white rice. Accompany with a side of buttery toasted French bread for dipping into the rich broth. A classic Louisiana side is a scoop of cold potato salad right in the middle of the bowl. Pair with a crisp, cold pilsner or an off-dry Riesling to cut through the spice and richness. Provide a bottle of high-quality hot sauce on the table for guests to customize their heat level.