Repurpose your leftover bird from Thanksgiving to make this delicious Turkey and Sausage Gumbo.
Turkey and Sausage Gumbo
Makes 6 to 8 servings
Write a review
- 1 tablespoon vegetable oil
- ½ (16-ounce) package andouille sausage, chopped
- 4 tablespoons unsalted butter
- 1 cup chopped onion
- ½ cup chopped celery
- ½ cup chopped green bell pepper
- 3 cloves garlic, minced
- ½ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- 1 quart leftover turkey pan juices, turkey stock, or chicken stock
- 2 cups leftover chopped or shredded cooked turkey
- 2 bay leaves
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh lemon juice
- ¼ teaspoon Worcestershire sauce
- Hot cooked rice
- In a large Dutch oven, heat vegetable oil over medium-high heat. Add sausage, and cook for 8 to 10 minutes or until browned. Remove sausage, and set aside, reserving drippings in pot.
- Melt butter with drippings in pot over medium-high heat. Stir in onion and next 3 ingredients; cook, stirring frequently, for 6 to 8 minutes or until vegetables begin to soften. Stir in flour and next 3 ingredients; cook, stirring constantly, for 1 minute.
- Whisk in turkey juices or stock until well combined. Stir in turkey, next 4 ingredients, and cooked sausage; bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for 10 to 12 minutes or until slightly thickened. Serve over rice.
- Note: Use kielbasa or another smoked sausage in place of the andouille if you prefer.
Paula Deen Magazine https://www.pauladeenmagazine.com/
Get more great recipes by ordering your subscription to Cooking with Paula Deen today!