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    You are in: Home / Recipes / Authentic Cajun Turkey Gumbo Recipe
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    Authentic Cajun Turkey Gumbo

    Authentic Cajun Turkey Gumbo. Photo by Chef Alene

    1/1 Photo of Authentic Cajun Turkey Gumbo

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs

    1 hr

    4 hrs

    Trinkets's Note:

    In our house this is the only thing we do with leftover turkey! Serve over rice and with hot corn bread. This is our all-time favorite gumbo recipe from La Bonne Cuisine Cookbook from New Orleans. After cooking this for more than 25 years, we now ad-lib, I throw all the leftover turkey in, cover with water and go from there. But, for those of you who have never made a gumbo, it helps to follow the recipe a few times. This recipe is very tried and true, you will create an out of this world gumbo! *Just be careful to NOT burn the roux. You must stir constantly. Plan on having someone else answer the phone, you can’t do both. I am from New Orleans and have had my share of gumbo, believe you-me! This one is the best!

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    Units: US | Metric


    1. 1
      Crack the turkey carcass into several pieces.
    2. 2
      Place the turkey carcass and legs into a large soup kettle with 3 qts of water and 1 tsp salt.
    3. 3
      Boil for one hour.
    4. 4
      Remove the carcass and legs and cool.
    5. 5
      Remove the meat from the bones and discard the bones.
    6. 6
      Reserve the stock and the meat.
    7. 7
      In a heavy Dutch pven over medium heat, heat the grease and the oil.
    8. 8
      Add the flour, stirring constantly, and cook until it turns a deep, mahogany brown.
    9. 9
      Add the celery, onion, bell pepper, garlic, and parsley.
    10. 10
      Cook for 15-20 minutes, stirring constantly.
    11. 11
      Add the okra and sausage and continue cooking for 5 minutes.
    12. 12
      Add 2 qts of water, Worcestershire sauce, Tabasco, tomatoes, salt, bacon, bay leaves, and cayenne.
    13. 13
      Simmer, covered, for 2.5-3 hours, stirring occasionally.
    14. 14
      Add the turkey meat and simmer for 30 minutes.
    15. 15
      Just before serving, add the brown sugar and lemon juice.

    Ratings & Reviews:

    • on December 02, 2014


      We LOVED this! So much so that it's become a permanent part of my Thanksgiving plans. Made the stock as I was cleaning up after dinner, then stripped the turkey meat, strained the stock, and refrigerated overnight. This made the actual gumbo prep the next day go pretty fast. In the recipe, when it calls for two quarts water, I used the stock (one quart was leftover and became the base of creamy turkey soup!). Notes to me: used about three cups of good sausage because I had it, could have added more; use two full bags of frozen okra (24 oz) to avoid leftover; make 4 cups Uncle Ben's rice plus water in rice cooker. Thanks for sharing the recipe! This is a great find!

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    • on November 30, 2009

      AWESOME RECIPE! Followed this recipe for our Thanksgiving leftover turkey. It was so good that we made another pot just to freeze. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 02, 2008

      THis is not a rating but a reply to the previous comment. Forever my mother, who was born and raised in New Orleans, made Turkey Gumbo just like this. My Grandmothers, also born and raised in New Orleans made their Seafood Gumbo similarly.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Authentic Cajun Turkey Gumbo

    Serving Size: 1 (217 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 340.4
    Calories from Fat 191
    Total Fat 21.2 g
    Saturated Fat 5.8 g
    Cholesterol 79.9 mg
    Sodium 862.1 mg
    Total Carbohydrate 14.6 g
    Dietary Fiber 2.3 g
    Sugars 3.8 g
    Protein 22.3 g

    The following items or measurements are not included:

    turkey carcass

    smoked sausage

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