Turkey and Sausage Gumbo

I always use our leftover Thanksgiving turkey to make Turkey and Sausage Gumbo. This recipe comes from my college roommate who was from New Orleans. It’s so delicious and always reminds me of the happy years I spent in Louisiana.

Turkey and Sausage Gumbo

Turkey and Sausage Gumbo


  • 1/2 cup oil
  • 1 cup white whole wheat flour
  • 1 cup onion, finely chopped
  • 1/3 cup celery, finely chopped
  • 1/3 cup bell pepper, finely chopped (can use red, orange or yellow for color)
  • 24 ounces (two 12-ounce packages) nitrite free Andouille sausage
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon basil
  • 1/4 teaspoon thyme
  • 1/4 teaspoon red pepper
  • 2 cups cooked turkey, diced (both light and dark meat)
  • 10 cups turkey stock
  • hot, steamed brown rice


  1. Heat oil over medium heat. When the oil is hot, add flour. Stir. Turn heat down to medium-low. Continue to stir constantly until roux is milk chocolate color (this will take about 30 minutes). Remove from heat.
  2. Add chopped onion, celery and bell pepper to the roux. Stir. Place mixture back on heat over medium-low heat and allow vegetables to cook for five minutes while stirring.
  3. Slowly add turkey stock to roux mixture while stirring. When fully incorporated, add sausage and seasonings.
  4. Bring to a boil and then simmer covered for 45 minutes. Stir, scraping the bottom of the pan to make sure there is no sticking, every few minutes.
  5. Add diced turkey and stir. Simmer 5 more minutes or until turkey is heated through. Taste. Salt to taste.
  6. Scoop rice into a bowl. Ladle gumbo over rice.


Bowl is Fiesta by Homer Laughlin proudly made in America!


2 thoughts on “Turkey and Sausage Gumbo”

Comments are closed.