Leftover Turkey Gumbo

Rooted in Louisiana Creole and Cajun cooking, gumbo builds flavor from a dark, slow-cooked roux. Shredded leftover turkey and andouille simmer with okra for a thrifty, soulful dinner.

Serves 6 · 20 min prep · 65 min cook

Estimate for one serving

• 430 cal
• 32g protein
• 38g carbs
• 17g fat
• 3g fiber

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Ingredients

• 1/2 cup vegetable oil or bacon drippings
• 1/2 cup all-purpose flour
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 12 oz andouille or smoked sausage, sliced
• 2 cups okra, sliced (fresh or frozen)
• 6 cups turkey or chicken stock
• 3 cups cooked leftover turkey, shredded
• 1 (14.5 oz) can diced tomatoes
• 3 fresh thyme sprigs
• 2 bay leaves
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 tbsp Worcestershire sauce
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1.5 tsp filé powder
• 3 cups cooked white rice
• 1/4 cup green onions, sliced

Instructions

1. 1In a 6- to 7-quart Dutch oven, heat the oil over medium heat. Sprinkle in the flour and stir constantly until the roux turns a deep mahogany brown, 18 to 22 minutes; watch closely near the end.
2. 2Add the onion, bell pepper, and celery. Cook 6 to 8 minutes, stirring and scraping, until softened and the mixture smells deeply savory.
3. 3Stir in the garlic and sausage. Cook 5 minutes so the sausage browns lightly and the garlic blooms.
4. 4Add the okra and cook 3 to 4 minutes until it starts to thicken the pot and loses its bright raw color.
5. 5Whisk in the stock and diced tomatoes. Add the thyme sprigs, bay leaves, smoked paprika, cayenne, Worcestershire, salt, and black pepper.
6. 6Bring to a simmer, then reduce heat to low. Cook uncovered 25 minutes, stirring now and then, until the broth is rich and slightly thickened.
7. 7Fold in the shredded leftover turkey. Simmer gently 12 to 15 minutes more so the turkey warms through and absorbs the dark-roux flavor without drying out.
8. 8Off heat, discard thyme stems and bay leaves. Stir in the filé powder until smooth and let stand 5 minutes. Serve over rice topped with green onions.