The Best Leftover Turkey Gumbo

Turn your holiday leftovers into a sensational meal with *The Best Leftover Turkey Gumbo*! This hearty, flavor-packed recipe transforms shredded turkey and classic Cajun ingredients into a soul-warming dish perfect for cozy evenings. It features a rich, deep-brown roux as its base, combined with tender turkey, smoky andouille sausage, and vibrant okra for authentic gumbo flavor. A dash of smoked paprika and optional cayenne pepper adds just the right amount of spice, while fresh green onions and parsley provide a bright, aromatic finish. Served over fluffy white rice, this one-pot wonder is an easy, crowd-pleasing way to make the most of your leftovers. Perfect for using holiday turkey, this gumbo recipe is a must-try for satisfying comfort food!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 0.5 cup vegetable oil
• 0.5 cup all-purpose flour
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 3 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups chicken or turkey stock
• 3 cups cooked leftover turkey, shredded
• 12 ounces andouille sausage, sliced
• 1 14-ounce can canned diced tomatoes (with juice)
• 2 cups okra, sliced (fresh or frozen)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 0.25 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups cooked white rice, for serving
• 0.5 cup green onions, chopped (for garnish)
• 0.25 cup fresh parsley, chopped (for garnish)

Directions

Step 1

Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat.

Step 2

Whisk in the flour to make a roux. Cook, stirring constantly, for about 20-25 minutes until the roux is a deep chocolate brown color. Be patient and don’t let it burn.

Step 3

Add the diced onion, bell pepper, celery, and garlic to the roux. Cook for 5 minutes, stirring often, until the vegetables start to soften.

Step 4

Slowly stir in the chicken or turkey stock, ensuring the roux is fully incorporated with no lumps.

Step 5

Add the shredded turkey, sliced andouille sausage, diced tomatoes (with juice), okra, bay leaves, thyme, smoked paprika, cayenne pepper (if using), salt, and black pepper.

Step 6

Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30-40 minutes, stirring occasionally.

Step 7

Taste and adjust seasoning, adding more salt or spices if needed.

Step 8

Remove the bay leaves before serving.

Step 9

Serve the gumbo hot over cooked white rice. Garnish with chopped green onions and parsley for added freshness.

Nutrition Facts

Serving size	(4923.5g)

Amount per serving	% Daily Value*
Calories	4771.8

Total Fat 230.7g	0%
Saturated Fat 57.3g	0%
Polyunsaturated Fat 67.2g
Cholesterol 823.5mg	0%
Sodium 11516.8mg	0%
Total Carbohydrate 377.5g	0%
Dietary Fiber 32.2g	0%
Total Sugars 36.9g
Protein 303.6g	0%

Vitamin D 0IU	0%
Calcium 1074.6mg	0%
Iron 39.7mg	0%
Potassium 6924.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.2%

Protein: 25.3%

Carbs: 31.5%