Louisiana Turkey Gumbo

Louisiana gumbo
Ailsa von Dobeneck
  • Total: 2 hrs 15 mins
  • Prep: 45 mins
  • Cook: 90 mins
  • Yield: 8 servings

Cooking after you have gobbled up all of those Thanksgiving favorites seems daunting, but it doesn't have to be! Try this one-pot leftover turkey gumbo. It is full of that rich Louisiana flavor and can be tweaked to your taste. And what about that leftover stuffing? In it goes!

Gumbo has been a staple of Gulf Coast cuisine for hundreds of years. The best part is that no two gumbos are the same and many families have their own secret recipes. The proteins range from seafood to chicken to andouille sausage: This version includes both. If you are not a shrimp fan, feel free to leave them out and just stick to the meats. The most vital part of the cooking process is getting your roux just right. It should look like the color of milk chocolate when it is at its prime. Make sure you then add the holy trinity of onion, celery and bell pepper. If you don't feel like taking the time for a perfect roux, you can buy it pre-made online and in groceries stores.

This gumbo is best served with steamed rice and feeds a crowd. You will be left feeling grateful for this delicious meal with amazing flavor.


  • 6 strips bacon (diced)
  • 1 cup flour
  • 2 cups onions (chopped)
  • 1/2 cup bell peppers (chopped)
  • 1/2 cup celery (chopped)
  • 2 cloves garlic (finely chopped)
  • 1 cup okra (sliced)
  • Cajun seasoning, to taste
  • 1/2 pound andouille sausage (sliced)
  • 2 1/2-quarts turkey broth or chicken stock
  • 1 quart leftover turkey meat
  • 1 cup peeled shrimp
  • 2 tablespoons green onions (chopped)
  • Optional: 1 cup leftover stuffing
  • Steamed rice, for serving

Steps to Make It

  1. Gather the ingredients.

  2. In a large cast iron pot, cook bacon until all fat has been released.

  3. Remove cooked bacon with slotted spoon and set to the side.

  4. Combine the fat with flour.

  5. Stir the mixture slowly and constantly for 20 to 25 minutes over low heat until it reaches the color of chocolate.

  6. Add your chopped onions, bell pepper, garlic and celery to the roux and cook until soft, about 5 minutes.

  7. Add the sausage and the Cajun seasoning and cook, stirring often, for 5 minutes.

  8. Add the broth and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes.

  9. Add the turkey meat, shrimp, okra, and extra stuffing, if using, and cook for 15 to 20 minutes.

  10. Serve with steamed rice and top with green onions.