The Best Leftover Turkey Gumbo

READY IN: 2hrs 45mins
Recipe by LorenLou

My favorite way to use leftover turkey. Must give credit where due....this is my modification to one of Emeril's recipes - his was to boil a turkey specifically for gumbo - mine is to use up those leftovers!

Top Review by coneill2014

A few thoughts on spices for this gumbo: Emeril's Essence sold in stores is not even close to as nice if you make it yourself from his shared Essence recipe. The pre-made bottled product has more thyme and rosemary.Better to mix it yourself from his own recipe. You will have a nice amout of extra Bayou Blast; or whatever he calls it this week. If you are even tempted to use Tony's in a gumbo; You may as well add a can of tomatos,too! In Tangipahoa Parish you will most likely find us using SlapYaMamma! We like it Cajun and spicy! Use Bulliards hot sauce instead of Louisiana or Krystal. And lastly,but not least; Do Not Burn The Roux! If it has black flecks you burned it! Throw it out and start over. Direct heat is why most people will burn it. Use a cast iron enameled dutch oven and a wire whisk; or put the pot in the oven with the door open so you can wire whisk it. And cook up some Jasmine rice; coating it and toasting iit with renderings from bacon or Lardon.

Ingredients Nutrition


  1. Make the roux.
  2. In a large Dutch oven, over medium heat, combine the oil and flour.
  3. Cook, stirring constantly until dark brown (chocolate colored) for 20-30 minutes.
  4. Add all the chopped veggies to the roux, along with the chopped sausage.
  5. Cook, stirring occasionally, until the veggies are very soft, about 10 minutes.
  6. Add the salt and cayenne pepper.
  7. Add the broth and water, combining well.
  8. Bring to a boil, then reduce heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hrs.
  9. Add the turkey and sliced sausage to the gumbo.
  10. Cook 15 minutes more.
  11. Remove from heat, let sit for 5 minutes, then skim any fat that has risen to the surface.
  12. Stir in green onions and parsley.
  13. Serve over rice, with hot french bread!

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