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Fall-bo - Easy Leftover Turkey Gumbo

Course Main Course
Cuisine American
Keyword gumbo, leftoverturkey, thanksgiving
Prep Time 25 minutes
Cook Time 1 hour

Equipment

  • One large Dutch oven or heavy pot
  • Cutting board
  • Sharp knife
  • Small colander

Ingredients

  • 3 tbsp extra virgin olive oil
  • 5 tbsp all purpose flour
  • 1 can unsalted petite diced tomatoes
  • 1 32oz carton reduced sodium chicken broth PLUS
  • 1 14.5oz can reduced sodium chicken broth
  • 5 tbsp Cajun/spicy Seasoning of your choice Mikey V’s Brok Da Mout, Todd’s Creole Dirt, Emeril’s, etc. – just be aware of level of SALT
  • 1 tbsp garlic powder
  • 1 medium yellow onion diced
  • 1 green bell pepper seeded and diced
  • 2-3 stalks celery sliced thin
  • 2 handful small frozen shrimp
  • 1 link Andouille sausage
  • 1 1/2 cup cooked turkey; cubed can use cooked chicken
  • 12 oz bag frozen sliced okra (or more or less, as desired)

Instructions

  • Slice Andoulle sausage at angle, approx 1/2″ thick slices – it will cook down a bit.
  • Rinse okra with water in a colander.
  • In large Dutch oven. brown both sides of sliced sausage and remove.
  • Leave sausage drippings and add the olive oil. Add flour. Stir well until all oils and flour is mixed – approx 3-5 minutes. Do not allow it to burn.
  • Slowly add all chicken broth and whisk until flour is incorporated. Work quickly to avoid lumps.
  • Add tomatoes with juice, and allow to cook additional 5 minutes.
  • Add Cajun/spicy seasoning.
  • Add all protein, including frozen [not thawed] shrimp, and let simmer for 30-45 minutes to allow flavors to develop.
  • Taste and add more seasoning if desired.
  • Add thawed okra and cook an additional 5 to 10 minutes.
  • Serve over white/brown rice.

Notes

You can use white and dark meat turkey and/or chicken in this recipe. 
A lot of seasoning mixes have high levels of sodium. Be sure to check before adding. If sodium level needs to be adjusted, use NO SALT broth and tomatoes.