Infuse some creole cooking into your after Thanksgiving tradition with this savory, one pot, homemade, Turkey Gumbo with Andouille Sausage recipe.
Stemming from the culinary creations of my Uncle Len, Friday Turkey Gumbo with Andouille Sausage is a dish the whole family looks forward to sharing together the days following Thanksgiving. However, there are rules that must be adhered to while eating this delicious dish; you must use a bowl, never a dish, and the gumbo must be served with a wooden spoon only!
After years of eating leftover turkey sandwiches and making turkey noodle soup following our Thanksgiving holiday, we were looking to find a way to change it up. Leave it to spicy Uncle Len to come up with a multicultural version of Emeril Lagasse’s gumbo, that fit the bill perfectly. Utilizing the leftover turkey, and transforming it into something different and amazing, this recipe is a must have in your culinary collection. It combines our American Thanksgiving holiday star food with influences form Choctaw Indian cuisine, as well as West African, French and Creole cooking.
This uncomplicated, stick to your ribs, gumbo recipe, perfectly combines the authentic seasoning of Louisiana’s southern cooking with tender shredded leftover turkey, a trio of chopped veggies and the smokey goodness of the andouille sausage together in a simmering bath of flavorful broth. When served over a mound of fluffy white rice, one bowl full of this tasty explosion will satisfy your hungriest guests.
Turkey?
Traditionally, turkey is not a key ingredient in most gumbo recipes. But, why not! It adds an additional protein, which is always a good thing, as well as another texture and taste. This key ingredient may in fact be the MVP of this dish, giving it a punch of Americana cooking, that other gumbo recipes are missing out on. And, the andouille sausage with its smokey, elevated taste components, finishes off the dish with an unmistakable authentic taste. If you are looking to take this dish to the next level, feel free to add some shrimp and additional vegetables to make it your own special creation.
Ingredients
- 8 oz Andouille Sausage sliced
- 1 Onion diced
- 2 large Celery Sticks chopped
- 1 Green Pepper deseeded and diced
- 2 cloves Garlic crushed
- ¼ cup Butter
- ¼ cup Flour
- 1 Tbsp Creole Seasoning
- 2 Bay Leaves
- 2 x 13 oz cans Fire Roasted Crushed Tomatoes
- 2 cups Chicken Stock
- Salt and Pepper
- 3 cups Turkey cooked and shredded
- 2 Green Onions sliced
How to Make Turkey Gumbo with Andouille Sausage
Step 1: In a large heavy based pot over a medium heat add a drizzle of olive oil then add in the sausage, onion, celery, green pepper, and garlic. Give it a good stir together and then sauté over a medium heat until the onions are translucent.
Step 2: Remove the vegetables from the pot and add in the butter and flour to make the roux. Cook the roux over a low heat, stirring constantly until it turns into a caramel color and a lovely smooth texture.
Step 3: Add the vegetables back into the pot along with the creole seasoning, bay leaves, tomato, and chicken stock. Give it a good stir together and cover with a lid. Let the pot bubble away over a low heat for 25 minutes. Stir the stew occasionally to make sure it doesn’t stick to the bottom.
Step 4: Scoop out the bay leaves and then add in the shredded turkey. Give it a good stir together and let it cook for another 5 minutes, just to heat up the turkey and get it all flavorful.
Step 5: Sprinkle the green onions over the gumbo and serve.
FAQs & Tips
To make this dish ahead of time: Make the stock for the recipe and reserve 2 cups in an air tight Ziplock bag in the freezer. Dispose of all solids after straining. You can also prepare the vegetables by having them pre-diced and ready to go. Store them in the refrigerator until you need them, (or you can purchase them pre-diced at the grocery store). In addition, pre-mix your spices and have them all set for when you are ready to prepare the gumbo, then all you need to to do is prepare the roux and add in your ingredients.
You don’t have to. Most andouille sausage is already cooked so stir it in as the rest of the ingredients are cooking and make sure it cooks for at least five minutes. If the sausage is uncooked, be sure to brown it nicely before you add it into the medley.
It’s not recommended. Andouille sausage was chosen specifically for this recipe because of its unique smokey taste. Other sausages just don’t make the cut!
Get ready to stir! The roux must be cooked very slowly and over a low heat. Keep a close eye on it, and stir, stir, stir to keep it moving and prevent it from burning, until it reaches the perfect light brown appearance.
Add the andouille sausage in small batches to prevent the mixture from cooling down. Add the vegetables one at a time, waiting five minutes before each addition, also to prevent cooling. Add turkey and keep stirring. Just before serving add your scallions and parsley for a perfect appearance.
Serving Suggestions
This gumbo is an easy recipe that can be tweaked and tinkered with however you choose. You might want to add shrimp or venison to your gumbo, or prepare it with extra hot creole spices. Others may choose a milder option, keeping it on the gentle side for those who can’t stand the heat. Most choose to serve this hearty gumbo upon a mound of soft, sticky, white rice, in a bowl, to create a soup or stew like dinner. Others choose to forgo the rice and let the perfect taste mixture stand on its own, allowing it to remain a brothy, more liquid consistency. However you choose to serve it up, this recipe is meant to be simple and delicious and the key is to make it the way you want to, keeping it an easy, simple way to use up your leftover turkey and create new traditions and memories with the ones you love.
Turkey Gumbo with Andouille Sausage
Ingredients
- 8 oz Andouille Sausage sliced
- 1 Onion diced
- 2 large Celery Sticks chopped
- 1 Green Pepper deseeded and diced
- 2 cloves Garlic crushed
- ¼ cup Butter
- ¼ cup Flour
- 1 Tbsp Creole Seasoning
- 2 Bay Leaves
- 2 x 13 oz cans Fire Roasted Crushed Tomatoes
- 2 cups Chicken Stock
- Salt and Pepper
- 3 cups Turkey cooked and shredded
- 2 Green Onions sliced
Instructions
- In a large heavy based pot over a medium heat add a drizzle of olive oil then add in the sausage, onion, celery, green pepper, and garlic. Give it a good stir together and then sauté over a medium heat until the onions are translucent.
- Remove the vegetables from the pot and add in the butter and flour to make the roux. Cook the roux over a low heat, stirring constantly until it turns into a caramel color and a lovely smooth texture.
- Add the vegetables back into the pot along with the creole seasoning, bay leaves, tomato, and chicken stock. Give it a good stir together and cover with a lid. Let the pot bubble away over a low heat for 25 minutes. Stir the stew occasionally to make sure it doesn’t stick to the bottom.
- Scoop out the bay leaves and then add in the shredded turkey. Give it a good stir together and let it cook for another 5 minutes, just to heat up the turkey and get it all flavorful.
- Sprinkle the green onions over the gumbo and serve.
