If you’re looking for a way to turn your holiday leftovers into something truly unforgettable, look no further than Leftover Turkey and Andouille Gumbo. This rich, flavorful stew is the perfect way to give your turkey a second life, combining tender turkey meat with the smoky, spicy kick of andouille sausage.
This is a recipe that is naturally more common after the holidays, when you've got a bunch of leftover turkey.
Having cold weather helps around that time too, Gumbo is best eaten in the cold as it is pure comfort food.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: equipment
- More gumbo recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Perfect pairings: what to serve with gumbo
- Leftover Turkey and Andouille Gumbo
- 💬 Comments
What makes this recipe so yummy
It’s all about layers of flavor. The turkey brings a tender, juicy texture, soaking up all the spices and rich broth, while the andouille sausage adds a smoky, spicy kick that really brings the dish to life.
The gumbo’s base is a thick, flavorful broth made from a mix of veggies, seasonings, and flour to give it that perfect, satisfying texture.
Groceries you'll need: Ingredients
- Leftover Turkey Meat
- Andouille Sausage
- All Purpose Flour
- Vegetable Oil
- Chicken Broth
- Yellow Onion
- Green Bell Pepper
- Celery
- Garlic
- Boiled Eggs (optional)
- Cajun Seasoning
- Bay Leaves
- Salt and Pepper
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Heat the oil, then add the flour and stir until smooth.
- Step 2: Keep stirring, until a dark chocolate color is reached. Don't burn the roux.
- Step 3: Add the sliced andouille sausage and cook until caramelized.
- Step 4: Add the diced onions, bell peppers and celery and cook until soft.
- Step 5: Add the garlic and cook another 2 minutes.
- Step 6: Slowly pour in the chicken broth, stirring constantly.
- Step 7: Add the Cajun seasoning and bay leaves. Bring to a boil then cover and cook over a med-low heat for at least one hour.
- Step 8: Add the turkey and boiled eggs (if using), stir and cover again, cooking for another 30 minutes.
Hint: Do not burn the roux, if you burn it you will ruin the whole dish. Just toss it, and start again.
Recipe variations and substitute ideas
- Turkey Stock - instead of using chicken broth you could make your own turkey stock, using the turkey carcass from your Thanksgiving turkey.
- Green Onions - sprinkle the turkey gumbo with chopped green onions for color and flavor.
- Cayenne Pepper - if you like a little more heat, you could add a few teaspoons cayenne or hot sauce.
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Necessary gear: equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You'll need a nice big Dutch oven, or other heavy bottomed pot for this gumbo recipe. As well as a straight edged spoon that is great for making a roux.
I have some affiliate links in the recipe card below.
More gumbo recipes I think you'll love
You also need to try my Poule D'eau Gumbo recipe. You know, those little black marsh hens. They're delicious don't you know, lol.
How to store leftovers
Gumbo is great the next day, the flavors really come together over time. Store in an airtight container in the refrigerator for up to 4 days.
Gumbo freezes well. Store in a freezer safe container and freeze for up to 3 months.
Mel's kitchen notes
Offer Gumbo Filé Powder when serving, it adds another flavor profile (it's made from sassafras leaves) and it also thickens. Don't add to the whole gumbo though, as some people might not like theirs too thick.
Perfect pairings: what to serve with gumbo
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Leftover Turkey and Andouille Gumbo
Video
Equipment
Ingredients
- ¾ Cup Vegetable Oil
- 1 Cup All Purpose Flour
- 1 Pound Andouille Sausage sliced
- 1 Each Yellow Onion Large, diced
- 2 Ribs Celery diced
- 1 Each Green Bell Pepper diced
- 4 Cloves Garlic minced
- 7 Cups Chicken Broth
- 3 Each Bay Leaves
- ½ Tablespoon Cajun Seasoning
- 3 Cups Leftover Turkey chopped
- 8 Each Boiled Eggs peeled and left whole
- Salt and Pepper to taste
Instructions
- Add the vegetable oil to a large Dutch Oven and turn on the heat to medium.¾ Cup Vegetable Oil
- Once the oil has heated enough (about 5 minutes), add the flour and stir well.1 Cup All Purpose Flour
- Continue to cook the flour, stirring constantly and never taking your eyes off it, until the roux has reached a darkness of Hershey Chocolate. This is a dark roux.
- Add the sausage slices and cook until caramelized, about 5 minutes.1 Pound Andouille Sausage
- Add the diced onions, celery and bell pepper and cook until soft.1 Each Yellow Onion, 2 Ribs Celery, 1 Each Green Bell Pepper
- Add the minced garlic and cook another 2 minutes.4 Cloves Garlic
- Slowly add the chicken broth, while constantly stirring.7 Cups Chicken Broth
- Add the bay leaves and seasoning and stir. Bring to a boil.3 Each Bay Leaves, ½ Tablespoon Cajun Seasoning
- Cover and turn to a low roll. Cook for about an hour or more, stirring now and then.
- Add the turkey and boiled eggs, stir and cover again. Simmer for about 30 minutes.3 Cups Leftover Turkey, 8 Each Boiled Eggs
- The gumbo is ready, taste the broth and season with salt and pepper to taste. Serve over rice.Salt and Pepper to taste
Notes
Nutrition
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