Enjoy a Deep South post-holiday tradition, and whip up a delicious Turkey Gumbo With Andouille Sausage after Thanksgiving!
Generally speaking, gumbo is the Deep South’s response to chilly weather. In other parts of the country, you’ll see a freeze warning on the weather report, but in Louisiana, it’s affectionately called a “gumbo warning.” Heck, even the first slight cold snap is enough for most Louisianans to put on a pot of gumbo.
But turkey gumbo, on the other hand, is specifically a December tradition. Why? Because you need shredded turkey to pull it off, and most people don’t have shredded turkey until after Thanksgiving. And in the South, you’re somewhat likely to have fried shredded turkey to work with, which makes the gumbo process even more worth the effort!
This turkey gumbo recipe is a Creole version, which includes tomatoes. (For the uninitiated, it’s very rare to see a Cajun gumbo with tomatoes in it, and there are lots of deeply held opinions about tomato gumbo in Louisiana, so don’t call this one Cajun.) The highly seasoned andouille sausage adds a spicy, smoky pork flavor to the gumbo, and the butter-based roux gives the whole pot a richness that a holiday gumbo deserves. There’s no better bowl to dish out to your family on a cold December day!
The many routes to turkey gumbo
As a person with Cajun roots myself, I need to tell you that there are tons of ways to cook a gumbo. You can take a variety of different roads to arrive at a delicious gumbo, and each one will make it look and taste different. Here are a few of my favorite options for whipping up the annual turkey gumbo.
- Make a turkey stock: If you have the carcass of a turkey left from Thanksgiving—especially a fried turkey—put it in a stockpot and boil those bones for a few hours. Use it instead of chicken stock in this recipe. I promise if you do this, you’ll never want to use store-bought stock again.
- Make it Cajun: Simply lose the tomatoes (and swap in an equal amount of turkey or chicken stock), and add some thyme, hot sauce, and cayenne pepper for a Cajun version of turkey gumbo.
- Use my secret ingredient: Lately, I’ve been adding about a three-quarter cup of dry white wine (like chardonnay) to my pot of gumbo right as the simmering starts. The wine adds a French touch to the pot that I love so much!
- Add other veggies and herbs: If you like okra, a pot of gumbo is a great place to add it! You can also add sliced mushrooms, sprigs of rosemary, thyme leaves, and even a small amount of sage (don’t overdo it!) to lean into the Thanksgiving theme.
How do I store leftovers?
Ladle leftover gumbo into an airtight container (or a few, if you have a lot) to cool completely before storing it in the fridge for up to 4 days. Gumbo freezes super well, too! Simply freeze it in freezer-safe containers for up to 3 months. Let it thaw in the fridge overnight before reheating on the stovetop or in the microwave.
Serving suggestions
Most choose to serve gumbo over a mound of white rice, in a bowl, to create a soup- or stew-like dinner. In my family, gumbo is always served over rice with Garlic Bread, Southern Potato Salad, and a fresh Green Salad on the side.
Turkey Gumbo With Andouille Sausage
Ingredients
- A drizzle of olive oil
- 8 ounces andouille sausage sliced
- 1 onion diced
- 2 large celery ribs chopped
- 1 green pepper deseeded and diced
- 2 cloves garlic crushed
- ¼ cup butter
- ¼ cup flour
- 1 tablespoon Creole seasoning
- 2 bay leaves
- 2 cans fire-roasted crushed tomatoes (13 ounces each)
- 2 cups chicken stock
- Salt and pepper to taste
- 3 cups turkey cooked and shredded
- 2 green onions sliced
Instructions
- In a large, heavy-bottomed pot over medium heat, add a drizzle of olive oil, then add in the sausage, onion, celery, green pepper, and garlic. Stir together and sauté over medium heat until the onions are translucent, about 5 minutes.
- Remove the vegetables from the pot and set aside. Add the butter to the pot, let it melt over low heat, then sprinkle in the flour to make the roux. Continue to cook the flour over low heat, stirring constantly until it turns a caramel color and has a smooth texture, about 20 minutes.
- Add the vegetables back into the pot, along with the Creole seasoning, bay leaves, tomatoes, and chicken stock. Stir together and cover. Let the pot simmer over low heat for 25 minutes. Stir the stew occasionally to make sure it doesn’t stick to the bottom.
- Remove the bay leaves and add in the shredded turkey. Stir to combine, and let it cook for another 5 minutes, just to heat up the turkey.
- Sprinkle the green onions over the gumbo and serve.
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