Turkey and Sausage Gumbo

turkey and sausage gumbo

Repurpose your leftover bird from Thanksgiving to make this delicious Turkey and Sausage Gumbo.

Turkey and Sausage Gumbo
Makes 6 to 8 servings
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  1. 1 tablespoon vegetable oil
  2. ½ (16-ounce) package andouille sausage, chopped
  3. 4 tablespoons unsalted butter
  4. 1 cup chopped onion
  5. ½ cup chopped celery
  6. ½ cup chopped green bell pepper
  7. 3 cloves garlic, minced
  8. ½ cup all-purpose flour
  9. 1 teaspoon salt
  10. 1 teaspoon smoked paprika
  11. ½ teaspoon ground black pepper
  12. 1 quart leftover turkey pan juices, turkey stock, or chicken stock
  13. 2 cups leftover chopped or shredded cooked turkey
  14. 2 bay leaves
  15. 1 tablespoon fresh thyme leaves
  16. 1 tablespoon fresh lemon juice
  17. ¼ teaspoon Worcestershire sauce
  18. Hot cooked rice
  1. 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.
  2. 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.
  3. 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.
  1. Note: Use kielbasa or another smoked sausage in place of the andouille if you prefer.
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