Turkey Gumbo - A Sprinkling of Cayenne (2024)

Nov 26, 2023 Modified: Nov 26, 2023by Lyn Corinne Liner This post may contain affiliate links.

My turkey gumbo boasts deep, rich flavors in every soul-satisfying spoonful, y'all. My very own Trinity Roux™ creates the authentic Cajun taste and texture base. Then, browned sausage, pulled leftover turkey, broth, spices, and okra are mixed into the roux. And, it all simmers on the stove together until it's one electrifying pot of deliciousness featuring familiar yet unique tastes and textures. Yep and yay...

It Ends on a High Note, Y'all...

Turkey gumbo uses leftover pulled turkey pieces as the main protein in a traditional-tasting Cajun gumbo base. All of the other classic south Louisiana gumbo elements remain the same, and turkey gumbo also includes the traditional sausage, okra, and Cajun seasonings.

I usually serve my spin on it a few days after Thanksgiving. It ends the long weekend on a high note, with each warm, super flavorful bowl the perfect transition from one holiday frame of mind to the next.

However, I sometimes use thawed, frozen turkey pieces in January or February to make a surprise turkey gumbo that knocks the chill out of our dead-of-winter bones. Indeed.

Ingredients Essentials & Substitutions

• You can use pulled white or dark meat turkey for this leftover turkey gumbo recipe. I used a mix of both, with a bit more white than dark. I've also used all white and all dark meat successfully. So, just use whatever you have on hand.
• I use beef smoked sausage, but you can also use andouille sausage. Any type of smoked sausage will do, really. I just highly suggest that you use a sausage that you are already familiar with so that there won't be any surprises in the final taste of the dish.
• I make turkey gumbo with dried seasonings to keep things simple. Feel free to use fresh garlic if that's what you have on hand. Use fresh parsley sparingly, though, and only at the end. Otherwise, it may burn and turn rancid in the gumbo.
• I use chicken broth in my original turkey gumbo recipe. I personally do not like turkey broth, as I find it incredibly overpowering and downright not good y'all. So, I believe that using chicken broth makes the gumbo-making process easier. And, it's also super delicious and enhances the flavors of the turkey and the browned sausage.

Top Tip

For best results, use the recommended frozen okra that's called for in this recipe. Fresh okra can get slimy and turn a good gumbo into a bad one. I always, always use frozen okra in my gumbo, and I've never had an okra slime problem.

Just give the okra a quick rinse to knock off any pesky ice crystals. Then, use it immediately.

Storage

Store the turkey gumbo leftovers in a covered dish in the refrigerator for up to three days. You can also vacuum-seal the leftovers and freeze them for up to three months.

How to Make Turkey Gumbo

Start by browning the sausage in a large enameled cast iron Dutch oven or pot.

Add the butter to the pot, and let it foam a bit before stirring to help pick up some of the charred browned pieces from the bottom.

Add the Cajun trinity veggies to begin making the Trinity Roux™ in the buttery sausage drippings.

The finished roux should look similar to the picture below. It looks lighter in enameled cast iron than in regular cast iron or other types of cooking vessels, such as aluminum.

This is fine. The turkey gumbo darkens as it cooks, and will take on the perfect brown hue when done.

Now, add the turkey, browned sausage, okra, and spices to the pot. Give it all a good stir, then mix in the remaining broth a little at a time until it all becomes one.

Bring the mixture to a boil. Then, reduce the heat to medium-low and simmer until done. Finally, remove the turkey gumbo from the heat, and let it sit out uncovered for about 10 minutes. As it rests a bit, the turkey will further tenderize and the spices will continue to release their essence into the remaining ingredients.

And that's it, y'all!!

This turkey gumbo with sausage features bite after bite of flavor-popping deliciousness. The tender pulled turkey and browned sausage complement each other perfectly, while the okra adds an additional layer of earthiness that enlivens each bite.

And the warm, rich gumbo gravy, y'all. You can feel it all the way down to your toes!! It's so incredibly satisfying and flavor-layered from the Trinity Roux™ that you'll want to tip that bowl right over into your mouth to savor the very last drop. I promise!!

Share this turkey gumbo with those who make you want to laugh out loud as you dance around the table. Much south Louisiana food love, and see y'all on the yum side...

Similar South Louisiana Special Dishes

Here are some other of my original spins on Cajun and Creole dishes on the blog.

What to Serve with Turkey Gumbo

Make all the right fixings for this dish to balance and round out the flavors and textures. The cheesecake is the perfect finish!!