The Best Leftover Turkey Gumbo

"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!"
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Tammy W. photo by Tammy W.
photo by DianaEatingRichly photo by DianaEatingRichly
photo by cryslee8 photo by cryslee8
Ready In:
2hrs 45mins
Ingredients:
14
Serves:
15
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ingredients

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directions

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

Questions & Replies

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  1. rjmlaw1
    How do I print this?
     
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Reviews

  1. 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.
     
  2. Janet A.
    Used 1 pound of fully cooked Andouille Sausage cut in 1/4 inch slices and left over smoked turkey. Browned the sausage first, then removed sausage and added 1 cup of oil and 1 cup of flour and made dark roux. Added 2 cups onion, 1 cup celery, 1 cup green bell pepper for about 10 minutes in dark roux then added sausage back to this and 1 teaspoon of Cajun Seasoning, and 1 teaspoon Thyme. Slowly started adding in all of the hot turkey stock. Then 1 Tablespoon of Worcestershire Sauce and 3 minced garlic and 2 bay leaves. Let cook and then add green onions and cook for a bit, then left over turkey and simmer for 5. Remove bay leaves and serve over hot rice. Yummy!
     
  3. dpape411
    Ive had a 22 lb turkey in the freezer since Christmas and due to COVID 19 had to take it out well before I needed it for Easter. I wanted to use the leftover meat and stock I made with a new recipe. I'm so glad I found this one. It was absolutely a hit!! Warmed us up on this chilly spring night. It came together very easily and in much less time as compared to a seafood gumbo I've made in the past. I used one cup of organic olive oil in the roux, substituted carrot for the bell pepper and added a tablespoon of cajun seasoning with the cayenne pepper. Thank you for a delicious way to use turkey leftovers.
     
  4. Tammy W.
    I was looking for something different to do with leftover turkey and this was fantastic! I used just a little less oil (like 3/4 cup) but had no issues with the roux at all. If you stick with it for the 20-30 minutes, it becomes a deep chocolate! I did add minced garlic just because I love garlic in everything. Since I did not have smoked sausage on hand, I added italian and it really was missing the smoky flavor. I had some smoked jackfruit in the fridge that I have been experimenting with and I chopped it up and added a few pieces and it gave just the right amount of the smoky flavor that I love with gumbos. Just personal preference, I added both Tony Chachere's Creole Seasoning and Cayenne pepper. We served it over cheesy polenta and it was delicious. Thanks for sharing this recipe!
     
    • Review photo by Tammy W.
  5. anthony g.
    This was really good and great instructions. I didn't have enough cayenne so I used a half teaspoon of shrimp boil seasoning I had. Make sure to bring to a boil so the roux doesn't separate. Thanks for the recipe!
     
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Tweaks

  1. 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.
     
  2. Lake Fred
    We have used this recipe for the last three Thanksgiving and Christmas turkeys. It has immediately become a family favorite. Cooking the roux is the hardest part, using our gas stove, I visually used a flame setting that looked halfway between high and low to get a true medium setting to make the roux. When I used the medium setting on the control knob, the flame was actually low and I could never get the roux to turn the chocolate brown, even after cooking for an hour. Using the visual flame method to determine medium, the roux turned the nice dark color in the time described in the recipe. I skip the parsley and green onions at the end, as they only serve a decorative purpose, not justifying the extra cost. I also use Tony Chachere's Creole seasoning instead of the Cayenne pepper. It is really a good gumbo recipe, thoroughly enjoyed by all in our family.
     

RECIPE SUBMITTED BY

I live in Sugar Land, Texas. I love to try new recipes. My husband jokes that if he likes something, I never make it again for 6 months! My children are very picky, but do have their favorites that I try to include in our menu more often than every 6 months.
 
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