Description
This hearty Leftover Turkey Gumbo is a flavorful way to repurpose holiday turkey. Made with a dark, rich roux, vegetables, andouille sausage, and bold Cajun spices, it’s a soul-warming Southern classic.
Ingredients
- 3/4 cup vegetable oil
- 1 cup flour
- 1 large onion, chopped
- 8 garlic cloves, minced
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 2 celery stalks, chopped
- 1 cup dark ale
- 6 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon cayenne pepper (optional)
- Salt to taste
- 13 ounces andouille sausage, sliced
- 3 to 4 cups shredded leftover turkey
- 1/2 cup chopped parsley
Instructions
1. Heat the oil in a large Dutch oven over medium heat for about 5 minutes until very hot. Add the flour and whisk to form a roux.
2. Reduce heat to medium-low and cook the roux, stirring constantly, until it becomes dark brown like chocolate, about 30 to 45 minutes. Be careful not to burn it.
3. Add onions, garlic, bell peppers, and celery. Stir to combine and cook until vegetables are softened, about 2-3 minutes.
4. Pour in the dark ale and chicken broth. Add bay leaves, thyme, oregano, Worcestershire sauce, cayenne pepper (if using), and salt. Bring to a boil, then reduce to a simmer.
5. Add sliced andouille sausage. Simmer for 1 to 2 hours, stirring occasionally and skimming off any fat from the surface.
6. Stir in the shredded turkey and cook for an additional 15 minutes to warm through.
7. Taste and adjust seasoning with more salt if needed.
8. Garnish with chopped parsley and serve hot, ideally over rice. Refrigerate leftovers overnight to let flavors deepen.
Notes
Be patient with the roux—it’s essential for deep flavor. Stir constantly and don’t rush it.
Use leftover chicken if turkey isn’t available.
The gumbo thickens more as it sits; leftovers are even better the next day.
Serve with rice or crusty bread to soak up the flavorful broth.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 75 mg