Do you have left over turkey from your Christmas meal sitting in the fridge? Are you looking for something a little different to do with it besides making yet another turkey sandwich or a pot of turkey noodle soup? This delicious recipe is the perfect unique southern dish to use up some of that leftover holiday turkey. It’s packed with flavor and it smells absolutely amazing as it simmers away on your stove top. It’s the perfect post holiday meal when the weather is cold and you just want to stay home, unwind, and relax after all the stress of the holidays.
Start by measuring out all the spices. This is what produces the most amazing, flavorful broth. Nothing too exotic here, if you cook often you probably have everything in your spice cabinet, except maybe the Creole seasoning. It adds loads of flavor, it’s worth picking it up if you don’t have it on hand. Cajun seasoning could be substituted if you have it on hand.
Slice the Andouille sausage into 1/4 inch thick medallions.
Dice the celery, onion and green bell pepper.
Now that all the ingredients have been prepped, place 1 tablespoon olive oil in a large heavy bottom pot and heat over medium heat. When the oil is hot, add the sliced Andouille sausage to the pot and sauté it until browned.
Remove the browned sausage from the pot and set it aside.
Add 1 cup olive oil to the pot. Yes an entire cup of olive oil. When the oil is hot whisk in 1 cup flour. We are making a dark brown roux that will not only thicken the stew, but will add loads of flavor as well.
TIP: Be sure to use a good quality olive oil instead of vegetable or canola oil. Olive oil is a much healthier option and produces the best flavor.
Cook over medium heat, whisking continuously for 10-15 minutes until the roux turns a deep brown color. The color should resemble chocolate milk and start to thicken up. This is the most time consuming part of cooking this Gumbo, but it’s totally worth it, I promise. The dark brown roux produces a toasty, nutty base of flavor. And just think of all the calories you’re burning as you stir, stir, stir! That means you can enjoy a generous serving guilt free.
Next add the diced celery, diced onion and diced green bell pepper to the pot. Cook until the vegetables soften, about 5-10 minutes, stirring occasionally.
Add the chicken broth (or turkey stock) and the water to the pot, stir well to combine.
Next add the mushrooms (if using) and the seasonings to the pot; onion powder, garlic powder, Creole seasoning, oregano, paprika, salt and pepper.
Stir to combine. Add the reserved browned sausage and shredded rotisserie chicken or shredded leftover turkey meat to the pot.
Increase heat and bring the mixture to a boil.
Once the stew comes to a boil, cover the pot with a lid and reduce heat to low. Simmer over low heat for an hour, stirring occasionally. The longer this stew simmers, the more flavorful it gets. Just be sure to stir it occasionally so nothing sticks to the bottom of the pot and burns.
Taste and season with additional salt if needed.
TIP: If you want to add seafood to this Gumbo, like shrimp, crab or fish to the stew, add it about 5 minutes before you serve this so you don’t overcook it. There’s nothing worse than chewy, overcooked shrimp in your gumbo.
To serve, place a mound of white rice in the middle of a shallow bowl.
Grease a small ramekin with butter or non stick cooking spray. Pack the ramekin with cooked white rice. Invert into a large shallow bowl creating a nice mound of rice in the center of the bowl. You could just spoon a mound of rice in the center of a bowl with a spoon, but forming the rice into a nice mound in a ramekin makes for such a pretty presentation.
TIP: Save those butter wrappers when you’re baking. Fold the wrappers in half and store them in the fridge. They can be used to grease dishes; a much healthier alternative to non-stick cooking spray.
Spoon the gumbo over the mound of rice in the bowl and garnish with sliced green onions if desired.
I served this gumbo with some freshly baked Buttermilk biscuits so we could mop up every last drop of this flavorful stew. If you have some buttermilk hanging out in the fridge that needs using up, these biscuits are not only delicious but they’re super easy to make and pair perfectly with this Gumbo.
For the best flavor, instead of using store bought chicken stock or turkey stock make your own homemade chicken or turkey stock. Learn how easy it is to Make Home Made Turkey Stock From Scratch, with the leftovers from your holiday meal. Not only does it cost you nothing to make it but you’re using all the leftovers from your holiday meal.
You can do the same thing with the chicken carcass from a rotisserie chicken from the market. Don’t toss out the bones, use them to make Homemade Chicken Stock! Not only does it cost you nothing extra, but you know exactly what’s in it. Only wholesome good for you ingredients; no preservatives, chemical additives, or excess salt. Homemade Chicken Stock also makes The Best Classic, Old-Fashioned Chicken Soup just like your Grandma made for you when you were sick.
Oh my gosh, this Gumbo is TO DIE FOR! It turned out so very, very good! The house smelled amazing as it simmered away on the stove. My son came out of his room 3 times asking how much longer till dinner. Imagine something that lures your teenager out of their room, that is truly an amazing feat! Be sure to save this recipe, it’s definitely a keeper! Got leftover turkey? Leftover rotisserie chicken? I know what I’m making with it. What about you?
Sausage Gumbo
Equipment
- large Dutch oven pot with lid
Ingredients
- 1 tbsp olive oil
- 1 lb Andouille sausage, sliced
- 1 cup olive oil
- 1 cup flour
- 2 cups cooked chicken or turkey meat, shredded or chopped
- 3 stalks celery, diced
- 1 medium onion, diced
- 1 large green bell pepper, seeded and diced
- 4 cups chicken broth or turkey stock
- 3 cups water
- 1 can sliced mushrooms, optional
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Creole seasoning
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp Kosher salt
- 1 tsp black pepper
- chopped green onions, for garnish
- 3 cups cooked white rice
- 2 cups uncooked shrimp optional
- 1 cup crab meat, optional
Instructions
- Place 1 tablespoon olive oil in a large heavy bottom pot and heat over medium heat.
- When oil is hot, add sliced Andouille sausage to the pot and sauté until browned.
- Remove sausage from the pot. Set aside.
- Add 1 cup olive oil to the pot. When oil is hot whisk in 1 cup flour.
- Cook over medium heat, whisking continuously for 10-15 minutes until roux turns a deep brown color. The color should resemble chocolate milk.
- Add diced celery, diced onion and diced green bell pepper to the pot. Cook until vegetables soften, about 5-10 minutes, stirring occasionally.
- Add chicken broth and water to the pot, stir to combine.
- Add sliced mushrooms if using.
- Add seasonings to the pot; onion powder, garlic powder, Creole seasoning, oregano, paprika, salt and pepper.
- Stir to combine. Add reserved browned sausage and shredded chicken or turkey to the pot.
- Increase heat and bring mixture to a boil.
- Once stew comes to a boil, cover and reduce heat. Simmer over low heat of an hour, stirring occasionally.
- Taste and season with additional salt if needed.
- If using seafood add it now and simmer stew for another 5 minutes.
- To serve, place a mound of white rice in the middle of a shallow bowl. Spoon gumbo over the rice and garnish with sliced green onions.
Did You Make This?
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Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”
John 6:35