Turkey Gumbo with Thanksgiving Leftovers
Recipe GLPR885f8a8d8602a7
A rich and hearty Cajun-style gumbo that transforms leftover Thanksgiving turkey into a deeply flavorful dish. Built on a golden roux base with a holy trinity of vegetables, this gumbo is thickened with okra and seasoned with smoky kielbasa, aromatic herbs, and bright tomatoes. Perfect for serving over rice to create a comforting, satisfying meal that celebrates the best of Creole cooking.
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Ingredients
4 tablespoons butter
6 tablespoons all-purpose flour
2 bell peppers, diced
2 stalks celery, diced
1 onion, diced
5 cloves garlic, minced
2 bay leaves
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 14-ounce can diced tomatoes
1 pound kielbasa sausage, smoked, cut into bite-sized pieces
1 quart chicken or vegetable broth
8 cups water
2-3 cups frozen or fresh okra
2 cups cooked, shredded leftover turkey
1 small handful fresh parsley, chopped
Salt and pepper to taste
Cooked rice for serving
Directions
In a large stockpot, melt the butter over medium heat. Once the butter foams, gradually whisk in the flour, a little at a time, stirring constantly to combine. Reduce the heat to low and cook for about 10 minutes, stirring every 30 seconds, until the roux turns a deep peanut-butter brown color. Watch carefully to prevent burning. Once the roux reaches the desired color, return the heat to medium and add the diced bell peppers, celery, and onion. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for about 1 minute, stirring frequently, until the garlic becomes fragrant.
Add the bay leaves, dried oregano, dried thyme, canned tomatoes with their juices, kielbasa pieces, broth, and water. Bring the mixture to a boil, then reduce the heat and let it simmer for 1 hour, stirring occasionally.
Add the okra to the pot and simmer for 2 minutes. Then stir in the cooked, shredded turkey. Taste the gumbo and season with salt and pepper as needed. Fold in the fresh chopped parsley.
Ladle the gumbo into serving bowls over a bed of cooked rice and serve hot.
