Turkey Gumbo Recipe (with leftover Thanksgiving turkey)
Don't worry about the long ingredient list, most of the ingredients are things you'll have in your refrigerator anyways, from cooking Thanksgiving feast! For gluten-free Turkey Gumbo, use rice flour, corn flour or potato starch in place of the flour.
- 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 each: dried oregano, dried thyme
- 1 14-oz can diced tomatoes
- 1 pound kielbasa, smoked or polish sausage, 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
- salt and pepper to taste
- small handful fresh parsley, chopped
- cooked rice
Heat a large stockpot with the butter over medium heat. When the butter begins to bubble a bit, use a whisk or wooden spoon to add in the flour, a little at a time. Continue stirring for a 2 minutes, until the flour is fully incorporated into the butter. Turn the heat to low and cook for 10 minutes, stirring every 30 seconds or so, until the roux has turned into the color of peanut butter. Make sure that the roux does not burn - stay close by!
Return heat to medium and add in the bell peppers, celery and onion and cook for 5 minutes. Add in the garlic and cook another minute or so until fragrant. Add in the bay leaves, oregano, thyme, tomatoes, smoked sausage, broth and water. Bring to a boil and let simmer for 1 hour.
Add in the okra, cook 2 minutes, then add in the cooked turkey. Taste and season with salt and pepper. Stir in chopped parsley. Serve over cooked rice.