Description
Transform your leftover turkey into a hearty and flavorful gumbo with this recipe, inspired by Emeril’s classic dish. Perfect for using up Thanksgiving or holiday leftovers, this gumbo combines rich turkey meat with savory smoked sausage, aromatic vegetables, and a deep, chocolate-colored roux for that authentic Creole flavor.
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 1/2 | Turkey meat, cooked and chopped |
| 8 cups | Turkey broth |
| 1 cup | Chicken broth |
| 1 1/2 cups | Water |
| 1/2 cup | Canola oil |
| 1 1/2 cups | All-purpose flour |
| 2 | Yellow onions, chopped |
| 1 | Green bell pepper, chopped |
| 1 | Celery stalks, chopped |
| 1/2 lb | Smoked sausage, chopped |
| 1 lb | Smoked sausage, sliced |
| 1 tablespoon | Salt |
| 1/2 teaspoon | Cayenne pepper |
| 2 | Green onions, chopped |
| 2 tablespoons | Fresh parsley leaves, chopped |
Instructions
-
Make the Roux
- In a large Dutch oven, heat the canola oil over medium heat.
- Gradually whisk in the flour, stirring constantly to combine.
-
Cook the Roux
- Continue stirring the roux constantly until it reaches a dark brown, chocolate-colored consistency, about 20-30 minutes. Be careful not to burn it.
-
Add Vegetables and Sausage
- Stir in the chopped onions, green bell pepper, celery, and chopped smoked sausage.
- Cook, stirring occasionally, until the vegetables are very soft, about 10 minutes.
-
Season
- Add the salt and cayenne pepper to the mixture, stirring well to combine.
-
Add Broth and Water
- Gradually pour in the turkey broth, chicken broth, and water, stirring continuously to incorporate all ingredients.
-
Simmer
- Increase the heat and bring the mixture to a boil.
- Once boiling, reduce the heat to medium-low and let it simmer, uncovered, stirring occasionally, for about 1 1/2 hours. This helps develop the flavors.
-
Incorporate Turkey and Sausage
- Add the cooked and chopped turkey meat along with the sliced smoked sausage to the gumbo.
- Cook for an additional 15 minutes to allow the flavors to meld together.
-
Skim Fat and Add Final Ingredients
- Remove the gumbo from heat and let it sit for 5 minutes.
- Skim off any fat that has risen to the surface with a spoon.
- Stir in the chopped green onions and fresh parsley leaves.
-
Serve
- Serve the gumbo hot over rice, accompanied by hot French bread for a complete meal.
Nutritional Information (Per Serving)
- Calories: 444.9
- Total Fat: 36.1g
- Saturated Fat: 6.3g
- Cholesterol: 57.4mg
- Sodium: 881mg
- Total Carbohydrates: 12.5g
- Dietary Fiber: 1.1g
- Sugar: 1.8g
- Protein: 17.1g
Keywords
Stew, Poultry, Meat, Creole, For Large Groups, Stove Top, Less than 4 Hours
Recipe Notes
- This gumbo is perfect for using up leftover turkey after Thanksgiving or any other festive occasion.
- The roux is crucial for the flavor and thickness of the gumbo, so be patient while cooking it to achieve the desired color.
- Adjust the amount of cayenne pepper according to your spice preference.
- The gumbo can be refrigerated and reheated, and flavors tend to develop even more the next day.
Enjoy making this delicious leftover turkey gumbo, packed with Southern flavors and a comforting warmth that’s perfect for sharing with family and friends!