Go Back
turkey gumbo recipe New Orleans

Turkey Gumbo, New Orleans Style

Author: Lisa Ruland
recipe by Emmah Schramke
Let Thanksgiving leftovers live their best life. Everyone will go nuts for this rich, deeply flavorful turkey gumbo recipe, made with andouille, spices, roux, and more.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Servings: 6 to 8 people
Print Pin

Ingredients

For the Roux

  • 1 cup canola oil
  • 1 cup all-purpose flour
  • 1 large onion, chopped

For the Gumbo Spice Blend

  • 1 tablespoon smoked paprika
  • 1 tablespoon onion powder
  • 2 teaspoons cayenne (or to taste; 2 teaspoons is fairly spicy)
  • 1 teaspoon allspice
  • 2 teaspoons celery seed
  • 2 teaspoons kosher salt
  • 12 turns fresh-cracked black pepper

For the Gumbo and to Finish

  • 1 Green bell pepper, seeded and diced
  • 2 stalks (about 1 cup) celery, diced
  • 12 ounces okra, sliced thin (optional)
  • 2 tablespoons minced garlic (about 5 cloves)
  • 1 tomato, diced
  • 1 sprig rosemary
  • 1 sprig fresh sage, and more to garnish
  • 1 bay leaf
  • 5 cups unsalted turkey stock, or chicken stock or broth
  • 1 cup beer (optional)
  • 3 cups cooked leftover turkey meat, diced or pulled into chunks
  • 12 ounces fresh andouille sausage, sliced 1/2" thick
  • 2 drops liquid smoke (optional)
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons filé powder
  • Salt and pepper, to taste
  • Minced parsley or sliced green onions to garnish, optional

Instructions

For the Spice Blend

  • Stir all the spices together in a small bowl. Set aside.

For the Gumbo Roux

  • In a Dutch oven or large cast iron pot, heat oil over medium heat.
  • Whisk the flour into the oil until incorporated and smooth. The roux will resemble a thin cake batter. Stir continuously to prevent from burning, 20 to 25 minutes, until roux takes on a deep brown color. You may need to lower the heat to medium low toward the end.
  • Reduce the heat to medium low. Add the onions, stirring them into the roux with a wooden spoon until the roux is a glossy dark brown.

For the Turkey Gumbo and to Finish

  • Add celery, bell pepper, garlic, and gumbo spice blend. Stir for a minute before adding stock, beer, rosemary, sage, and bay leaf. Bring to a light boil, then reduce the heat back to medium-low and simmer for 30 minutes.
  • Add the andouille, turkey, tomatoes, okra, and liquid smoke. Simmer for another 30 minutes.
  • Remove the rosemary, sage, and bay leaf. Add Worcestershire, filé, and salt and pepper to taste.
  • Serve gumbo with rice or leftover mashed potatoes and garnish with chopped sage, parsley, or sliced green onions. This is even better the next day.

Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.

QR Code linking back to recipe