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Leftover Turkey Gumbo with Andouille Sausage

This hearty gumbo transforms leftover turkey into a flavorful stew, featuring a dark roux, smoky sausage, and the classic holy trinity of vegetables.
Print Recipe
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings: 10 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Roux
  • 3/4 cup vegetable oil Use another neutral, high-heat oil if desired.
  • 1 cup flour Whisk until smooth during roux preparation.
For the Gumbo
  • 1 large onion, chopped Part of the holy trinity.
  • 8 cloves garlic, minced
  • 1 red bell pepper, seeded and chopped Part of the holy trinity.
  • 1 green bell pepper, seeded and chopped Part of the holy trinity.
  • 2 stalks celery, chopped Part of the holy trinity.
  • 1 cup dark ale Use a nonalcoholic version for an alcohol-free option.
  • 6 cups chicken broth Turkey broth can be used as a substitute.
  • 1 tsp dried thyme Can substitute with poultry seasoning.
  • 1 tsp dried oregano Can substitute with poultry seasoning.
  • 1 Tbsp Worcestershire sauce
  • 1/2 tsp cayenne pepper Optional for extra heat.
  • to taste Salt Adjust based on the saltiness of broth and sausage.
  • 13 oz andouille sausage, sliced Substitutable with a milder smoked sausage.
  • 3 to 4 cups shredded leftover turkey Add this near the end to keep it tender.
  • 1/2 cup chopped parsley For garnish or stirring in.
  • Green onions for garnish Optional.
  • Cooked rice for serving Prepare separately from the gumbo.

Method
 

Make the Roux
  1. Heat the vegetable oil in a large Dutch oven over medium heat for about 5 minutes.
  2. Whisk in the flour until it forms a smooth mixture.
  3. Lower the heat and stir constantly for 30 to 45 minutes, until the roux turns dark brown.
Soften the Vegetables
  1. Once the roux reaches a deep brown color, stir in the chopped onion, minced garlic, red and green bell peppers, and celery.
  2. Cook for a couple of minutes, stirring often, until the vegetables begin to soften.
Add the Liquids and Seasonings
  1. Carefully pour in dark ale and chicken broth, stirring as you go to blend them with the roux.
  2. Add bay leaves, thyme, oregano, Worcestershire sauce, optional cayenne, and a little salt.
  3. Bring the gumbo to a boil, then lower the heat to a gentle simmer.
Simmer With the Andouille
  1. Add the sliced andouille sausage and let the gumbo simmer gently for 1 to 2 hours.
  2. Stir from time to time and skim off excess fat that rises to the top.
Warm the Turkey and Finish
  1. Stir in the shredded leftover turkey and simmer for about 15 minutes until hot throughout.
  2. Taste the broth and adjust the salt as needed, then remove the bay leaves.
  3. Stir in chopped parsley or use it as a garnish.
Serve or Make Ahead
  1. Spoon the gumbo over cooked rice and serve while hot.
  2. For deeper flavor, cool and refrigerate the gumbo overnight, then reheat it gently the next day.

Notes

Store leftovers in airtight containers for 3 to 4 days, refrigerating within 2 hours of cooking. Freeze for up to 3 months. For reheating, warm on the stovetop and add broth if it thickens.