Leftover Turkey and Andouille Gumbo

Leftover Turkey and Andouille Gumbo: A rich, smoky, spicy stew with tender turkey, sausage, and hearty veggies—comfort in every bite.

Prep Time10

Cook Time2 30

Total Time2 40

Servings: people

Cuisine: American, Cajun and Creole, Soups, Southern Food

Author: Melanie Cagle

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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

Serve with white rice and potato salad.

Boiled eggs is not a typical ingredient in a gumbo, but it's so good. We like to do this often.

Offer Gumbo File at the table for people to add to their bowls, for taste and for thickening.

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