Day After Thanksgiving Turkey Gumbo
PREP TIME: 1½ Hours

Everyone has turkey leftovers from Thanksgiving. Why not make a warm, soothing gumbo instead of the traditional sandwich? After a long day of after-Thanksgiving sale shopping, wouldn't it be nice to come home to a steaming bowl of turkey gumbo?


  • 4 cups cooked turkey, cubed
  • 1 pound Jacob's andouille, sliced*
  • 1 cup vegetable oil
  • 1½ cups flour
  • 2 cups onions, diced
  • 2 cups celery, diced
  • 1 cup bell pepper, diced
  • ¼ cup garlic, minced
  • 3 quarts chicken or turkey stock
  • 2 cups green onions, sliced
  • 1 cup parsley, chopped
  • salt and cracked black pepper to taste

In a 2-gallon stockpot, heat oil over medium-high heat. Once oil is hot, add flour and using a wire whisk, stir constantly until roux is golden brown. Do not scorch. Should black specks appear, discard and begin again. Add onions, celery, bell pepper and garlic and cook approximately 3-5 minutes or until vegetables are wilted. Add andouille, blend into vegetable mixture and sauté 15 minutes. Add chicken or turkey stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a rolling boil, reduce to simmer and cook approximately one hour. Add turkey, green onions and parsley and cook an additional 10 minutes. Season to taste using salt and pepper and serve over cooked rice.

*You can find Jacob's Andouille at 505 W. Airline Hwy., LaPlace, LA 70068. Phone: (985) 652-9080

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