Leftover Turkey Gumbo with Andouille

Turn your Thanksgiving leftovers into a pot of Cajun gumbo with andouille, a rich chocolate roux, and homemade turkey stock. Jarred roux works too if you’re short on time.

Course Main Course

Cuisine American, Cajun

Keyword Cajun, gumbo, turkey

Prep Time 15

Cook Time 1 45

Total Time 2

Servings servings

Calories 518kcal

Author Lauren LeBlanc

Equipment

6-quart dutch oven

Ingredients

1 large yellow onion
1 small green bell pepper
1 small red bell pepper
3–4 celery ribs
5 garlic cloves
¼ cup finely chopped flat-leaf parsley divided
3–5 green onions divided
1 pound andouille sausage
1 ½–2 pounds leftover turkey
6 cups turkey stock or low-sodium chicken stock or broth
1 teaspoon extra-virgin olive oil or avocado oil
1 ¼ cups all-purpose flour
1 cup vegetable oil
3 bay leaves
Salt, black pepper, and Cajun seasoning to taste
Cooked long-grain white rice for serving
Potato salad for serving, optional

Instructions

PREP: Chop onion, bell peppers, and celery, removing seeds and ribs from bell peppers. Mince garlic. Finely chop parsley. Thinly slice green onions. Slice sausage into ¼-inch rounds. Debone turkey and cut into ½- to ¾-inch pieces. Warm stock in a saucepan over low heat and keep hot.
1 large yellow onion, 1 small green bell pepper, 1 small red bell pepper, 3–4 celery ribs, 5 garlic cloves, ¼ cup finely chopped flat-leaf parsley, 3–5 green onions, 1 pound andouille sausage, 1 ½–2 pounds leftover turkey, 6 cups turkey stock or low-sodium chicken stock or broth
SEAR: Heat 1 teaspoon oil in a 6-quart Dutch oven over medium heat. Add sausage and cook for about 10 minutes, stirring occasionally, until browned. Transfer to a paper towel–lined plate.
1 teaspoon extra-virgin olive oil or avocado oil
DARK ROUX: Reduce heat to medium-low. Whisk in flour and vegetable oil until smooth. Cook for about 45 minutes, stirring frequently, until the roux is a rich chocolate color. Don't leave the roux unattended; it can burn quickly.
1 ¼ cups all-purpose flour, 1 cup vegetable oil
SAUTÉ: Add onions, bell peppers, and celery, stirring constantly as you add them. Cook for about 5 minutes, stirring constantly, until vegetables begin to wilt. Add garlic and cook for 1 minute more.
SIMMER: Slowly add hot stock, about ½ cup at a time, stirring until each addition is smoothly incorporated. Add sausage, bay leaves, and half each of parsley and green onions. Bring to a boil, then reduce to a simmer and cook, uncovered, for 30 minutes, stirring occasionally. Skim off any foam or fat that rises to the top.
3 bay leaves
FINISH: Add turkey and simmer, uncovered, for 10 minutes more, stirring occasionally. Discard bay leaves. Stir in remaining parsley. Season with salt, pepper, and Cajun seasoning to taste.
Salt, black pepper, and Cajun seasoning to taste
SERVE: Serve gumbo over rice, garnished with remaining green onions and a scoop of potato salad.

Notes

Storage: Refrigerate gumbo for up to 4 days. Store rice separately. Freeze gumbo without rice for up to 6 months. Thaw overnight in the refrigerator.
Make-ahead: Make the turkey stock up to 4 days ahead and refrigerate it, or freeze it.
Jarred roux: Skip step 3. Sauté the vegetables in the sausage drippings and add the garlic. Pour off the oil on top of the jar, then stir in 1 to 1 ¼ cups of roux until melted before whisking in the stock.

Nutrition