This is a great after-Thanksgiving recipe for leftover turkey. It has become a tradition in our home.

Recipe Summary

prep:
30 mins
cook:
3 hrs 40 mins
total:
4 hrs 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir oil and flour together in a large, heavy-bottomed pot over medium heat. Cook, stirring slowly and constantly to keep the roux from burning, until the mixture becomes a dark chocolate brown, about 25 minutes. Add the onions, celery, and bell peppers to the roux all at once, and continue to stir until vegetables are wilted, about 5 minutes. Season with salt and cayenne pepper.

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  • Stir in the smoked sausage and bay leaves, and continue to stir for 3 to 4 minutes. Pour in the turkey stock and stir until the stock and roux mixture are well combined. Bring the gumbo to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Stir in the turkey and the file powder; simmer for 2 hours.

  • About 30 minutes before serving, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

  • Skim off any fat that rises to the surface of the gumbo; remove from heat. Stir in the parsley and green onions. Remove the bay leaves, and serve the gumbo in deep bowls with rice.

Editor's Note

For the smoked sausage, andouille is a great choice, or, you can use kielbasa.

Nutrition Facts

1432 calories; protein 63.9g; carbohydrates 81.7g; fat 93.3g; cholesterol 166.9mg; sodium 2385.7mg. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/28/2008
I am pretty sure that the oil measurement is wrong as well as the flour one. I made a roux tonight to add turkey stock to & all it took was 1 stick of butter & about 3 tablespoons of flour. I added about 6 cups of turkey stock a little at a time & ended up with about 5 cups of yummy gravy. I also added chic granules for clout & kitchen bouquet. have to be careful with KB as it is potent. My Grandmother used it. It is in all grocery stores.;-) Read More
(20)

Most helpful critical review

Rating: 2 stars
11/25/2008
Sorry this recipe ended up discarded. I wondered if the 1 and 1/8 cup of vegetable oil with the 1 and 1/4 flour was the problem. There was so much oil floating on the top I had to spoon it out. I could have added to the problem with the turkey stock which contributed to the oily base floating on top and the apple sausage which may of given it a funny taste. Read More
(24)
23 Ratings
  • 5 star values: 7
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 2 stars
11/24/2008
Sorry this recipe ended up discarded. I wondered if the 1 and 1/8 cup of vegetable oil with the 1 and 1/4 flour was the problem. There was so much oil floating on the top I had to spoon it out. I could have added to the problem with the turkey stock which contributed to the oily base floating on top and the apple sausage which may of given it a funny taste. Read More
(24)
Rating: 4 stars
11/28/2008
I am pretty sure that the oil measurement is wrong as well as the flour one. I made a roux tonight to add turkey stock to & all it took was 1 stick of butter & about 3 tablespoons of flour. I added about 6 cups of turkey stock a little at a time & ended up with about 5 cups of yummy gravy. I also added chic granules for clout & kitchen bouquet. have to be careful with KB as it is potent. My Grandmother used it. It is in all grocery stores.;-) Read More
(20)
Rating: 4 stars
11/28/2008
With less oil and flour to make the roux it's a delicious meal. My family loves this. My mother made it when I was growing up. We like to use hot sausage rolled into balls and Bisquick fried then drained to get rid of excess oil. Garlic added along with the parsely would make this a perfect reason to have Thanksgiving any time of the year. Read More
(13)
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Rating: 4 stars
11/29/2010
After reading the reviews I cut the flour and oil both down to 1/2 cup each - the recipe was delicious and a great way to use some left over turkey! We also added a bag of frozen okra to the gumbo with 30 minutes left to cook. We'll definitely make this again! Read More
(9)
Rating: 3 stars
11/25/2012
I enjoyed my gumbo but I couldn't give this recipe 5 stars because I modified it. My Cajun Grandmother (who was an AMAZING cook) always said the best rule of thumb for making a gumbo roux is 1/2 cup oil, 1/2 cup flour, 8 cups stock. So when I read this recipe I was shocked at the amount of oil, flour and stock that was called for. Goodness me...that would be some THICK, greasy stuff!!! So I followed the recipe except for those amounts. It was pretty good. Great way to use some of our leftover turkey. :-) Read More
(8)
Rating: 4 stars
12/10/2009
Taking others' advice I cut the oil down to a half cup and used a half cup of flour. The house still smells like a fry-up but the end result gumbo was not too greasy. I didn't have any file powder or sassafras (which is what file is made from) so I subsituted a combination of sage thyme and oregano - a recipe I pulled from Wikipedia. I used chorizo sausage I had on hand leftover rice from an order of Chinese and my leftover Thanksgiving turkey. A good use of what was hanging around in the fridge after the holiday. Read More
(6)
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Rating: 4 stars
12/04/2011
Tired this recipe last night and it was Wonderful!!! Everyone raved about what a great way to use left over turkey and wanted the recipe. Thanks for sharing this. I did follow the recipe as close as I follow any recipe. I did add 1/4 cup more of floor to balance out the roux and more stock while cooking to keep it the consistency we like. The last 15 minutes of cooking I added shrimp because at our house Gumbo need shrimp. Served it over rice. Truly a keeper. Read More
(5)
Rating: 1 stars
11/08/2010
Wow....The roux is way off! Followed this recipe to a T...Tasted like veg oil. Not close to gumbo in any way. to correct recipe would be to use less oil & a little butter to make the roux. also need garlic & blk pepper. would not recomend waisting your time money or leftover turkey. This recipe should be removed from this well trusted web site. Read More
(5)
Rating: 5 stars
12/28/2010
Instead of the oil use butter.... everyone I served this to said it was the best gumbo they every had I added tobasco garlic and pepper! Read More
(3)
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