Best 6 Authentic Cajun Turkey Gumbo Recipes

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Indulge in the vibrant flavors of Louisiana with this authentic Cajun turkey gumbo, a hearty and flavorful stew that embodies the spirit of Southern cuisine. Prepared with tender turkey meat, the gumbo is enriched with a rich, savory broth infused with the "holy trinity" of Cajun cooking: onions, celery, and bell peppers. Aromatic spices and a medley of vegetables, including okra and tomatoes, add layers of flavor and texture to this comforting dish. Served over fluffy rice, this classic Cajun gumbo promises a culinary journey that will tantalize your taste buds and leave you craving more.

In addition to the main gumbo recipe, this article also offers a collection of delectable variations that cater to diverse tastes and preferences. For those who prefer a seafood twist, the seafood gumbo recipe showcases a symphony of shrimp, crab, and oysters swimming in a flavorful broth. If you're looking for a vegetarian option, the vegetable gumbo boasts an array of fresh vegetables and a rich, aromatic broth that satisfies even the most discerning palate.

And for those who enjoy the traditional flavors of gumbo with a touch of heat, the spicy gumbo recipe amps up the spice level with the addition of cayenne pepper and other zesty ingredients, creating a dish that is sure to ignite your senses. With its detailed instructions and helpful tips, this article provides everything you need to master the art of making authentic Cajun turkey gumbo and its variations, turning your kitchen into a vibrant celebration of Louisiana's culinary heritage.

Here are our top 6 tried and tested recipes!

TURKEY GUMBO WITH ANDOUILLE SAUSAGE



Turkey Gumbo with Andouille Sausage image

This hearty Turkey Gumbo with Andouille Sausage is packed with creole flavors! This authentic gumbo recipe is the ultimate comfort food dish. Loaded with turkey, Cajun sausage and veggies in a tasty broth, this easy Gumbo recipe is the perfect way to use your leftover turkey from the holidays!

Provided by Chef Kathy McDaniel

Categories     Main Course

Time 1h15m

Number Of Ingredients 18

12 tablespoons (1 ½ sticks) unsalted butter, divided
1 pound Andouille sausage, halved lengthwise and cut into 1/3-inch-thick slices
1 cup all-purpose flour ((about 4 ¼ ounces))
1 large onion, diced
3 celery stalks, diced
1 large green bell pepper, diced
3 garlic cloves, minced
1 tablespoon Worcestershire sauce
2 teaspoons salt
1 teaspoon ground black pepper
5 cups chicken stock or turkey stock
1 (14.5-ounces) can diced tomatoes, undrained
2 teaspoons dried oregano
1 teaspoon dried thyme
2 dried bay leaves
4 - 5 cups leftover cooked turkey meat or cooked chicken meat, shredded ((both white and dark meat can be used))
2 scallions, thinly sliced
Hot cooked white rice, (optional for serving)

Steps:

  • In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat.
  • Add the Andouille sausage into the pot and cook, stirring occasionally, for about 6 minutes or until lightly browned. Transfer the sausage to a plate lined with paper towels to drain, reserving the drippings in the pot or Dutch oven.
  • Add the remaining butter to the pot. Gradually whisk in the flour; and cook, whisking constantly, until the flour is a deep milk chocolate brown color, about 8-10 minutes (it can take longer if you are carefully cooking the roux over low heat). Be vigilant about stirring and paying attention to what is going on in the pot. If at any point you feel the roux is browning too fast, turn the heat down to low.
  • Add the onions, celery, bell pepper, garlic, Worcestershire sauce, salt and pepper; cook, stirring often, until the vegetables are tender, about 6-8 minutes.
  • Gradually add the stock, stirring until combined. Add the tomatoes, oregano, thyme, and bay leaves. Bring to a boil over medium-high heat; reduce the heat to low, and simmer, stirring occasionally for about 20-25 minutes or until slightly thickened.
  • Return the Andouille sausage to the pot, cover and simmer, stirring occasionally, until the flavors meld, about 10 minutes. Stir in the shredded turkey (or chicken); cover and cook until heated through, about 8 minutes.
  • Remove from the heat and discard the bay leaves. Serve the gumbo over hot cooked rice, if desired, and top with scallions.

Nutrition Facts : Calories 630 kcal, Carbohydrate 22 g, Protein 41 g, Fat 41 g, SaturatedFat 18 g, Cholesterol 178 mg, Sodium 1456 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

AUTHENTIC CAJUN GUMBO



Authentic Cajun Gumbo image

I learned to cook in Louisiana and I love to cook Cajun food. This cajun gumbo recipe is one of my favorites. -Paul Morris, Kelso, Washington

Provided by Taste of Home

Categories     Lunch

Time 1h45m

Yield 20 servings (1-1/4 cups each).

Number Of Ingredients 19

6 quarts water
1 chicken (5 pounds), cut up
2 large onions, quartered
4 celery ribs, cut into 3-inch pieces
6 garlic cloves, coarsely chopped
2 tablespoons salt
1 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon white pepper
1 cup canola oil
1-1/2 cups all-purpose flour
1 large onion, finely chopped
1 pound fully cooked andouille sausage links, chopped
2 pounds sliced okra
2 pints shucked oysters
3 tablespoons gumbo file powder
Hot cooked rice

Steps:

  • Place the first 11 ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours., Remove chicken and allow to cool. Strain broth, discarding vegetables; skim fat. Remove meat from bones; cut chicken into bite-size pieces and set aside. Discard bones., In the same pan, cook and stir oil and flour over medium heat until caramel-colored, about 14 minutes (do not burn). Add finely chopped onion; cook and stir 2 minutes longer. Gradually stir in broth. Bring to a boil., Carefully stir in sausage and reserved chicken. Reduce heat; simmer, uncovered, for 10 minutes. Stir in okra and oysters. Simmer, uncovered, 10-15 minutes longer or just until okra is tender. Stir in file powder. Serve with rice.

Nutrition Facts : Calories 319 calories, Fat 19g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 990mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.

AUTHENTIC CAJUN TURKEY GUMBO



Authentic Cajun Turkey Gumbo image

In our house this is the only thing we do with leftover turkey! Serve over rice and with hot corn bread. This is our all-time favorite gumbo recipe from La Bonne Cuisine Cookbook from New Orleans. After cooking this for more than 25 years, we now ad-lib, I throw all the leftover turkey in, cover with water and go from there. But, for those of you who have never made a gumbo, it helps to follow the recipe a few times. This recipe is very tried and true, you will create an out of this world gumbo! *Just be careful to NOT burn the roux. You must stir constantly. Plan on having someone else answer the phone, you can't do both. I am from New Orleans and have had my share of gumbo, believe you-me! This one is the best!

Provided by Penny Stettinius

Categories     Gumbo

Time 5h

Yield 16-18 serving(s)

Number Of Ingredients 23

1 turkey carcass
2 turkey legs (or thighs)
1/2 cup bacon grease
1/2 cup cooking oil
1 cup flour
8 celery ribs
3 large onions, chopped
1 bell pepper, chopped
2 garlic cloves, minced
1/2 cup fresh parsley, chopped
1 lb okra, sliced (frozen is fine)
1 cup smoked sausage, sliced
2 cups water
2 cups turkey stock
1/2 cup Worcestershire sauce
Tabasco sauce
12 ounces tomatoes, diced
1 1/2 tablespoons salt
4 slices bacon, slices cut into 1 pieces
1 -2 bay leaf
cayenne
1 teaspoon brown sugar
1 tablespoon lemon juice

Steps:

  • Crack the turkey carcass into several pieces.
  • Place the turkey carcass and legs into a large soup kettle with 3 qts of water and 1 tsp salt.
  • Boil for one hour.
  • Remove the carcass and legs and cool.
  • Remove the meat from the bones and discard the bones.
  • Reserve the stock and the meat.
  • In a heavy Dutch pven over medium heat, heat the grease and the oil.
  • Add the flour, stirring constantly, and cook until it turns a deep, mahogany brown.
  • Add the celery, onion, bell pepper, garlic, and parsley.
  • Cook for 15-20 minutes, stirring constantly.
  • Add the okra and sausage and continue cooking for 5 minutes.
  • Add 2 qts of water, 2 qts turkey stock Worcestershire sauce, Tabasco, tomatoes, salt, bacon, bay leaves, and cayenne.
  • Simmer, covered, for 2.5-3 hours, stirring occasionally.
  • Add the turkey meat and simmer for 30 minutes.
  • Just before serving, add the brown sugar and lemon juice.

GOOD NEW ORLEANS CREOLE GUMBO



Good New Orleans Creole Gumbo image

I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!

Provided by Mddoccook

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 3h40m

Yield 20

Number Of Ingredients 24

1 cup all-purpose flour
¾ cup bacon drippings
1 cup coarsely chopped celery
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
2 cloves garlic, minced
1 pound andouille sausage, sliced
3 quarts water
6 cubes beef bouillon
1 tablespoon white sugar
salt to taste
2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
½ teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
4 bay leaves
½ teaspoon dried thyme leaves
1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can tomato sauce
4 teaspoons file powder, divided
2 tablespoons bacon drippings
2 (10 ounce) packages frozen cut okra, thawed
2 tablespoons distilled white vinegar
1 pound lump crabmeat
3 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons Worcestershire sauce

Steps:

  • Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
  • Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
  • Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
  • Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 12.1 g, Cholesterol 142.6 mg, Fat 16.6 g, Fiber 1.8 g, Protein 20.9 g, SaturatedFat 5.9 g, Sodium 853.1 mg, Sugar 2.8 g

THE BEST LEFTOVER TURKEY GUMBO



The Best Leftover Turkey Gumbo image

My favorite way to use leftover turkey. Must give credit where due....this is my modification to one of Emeril's recipes - his was to boil a turkey specifically for gumbo - mine is to use up those leftovers!

Provided by LorenLou

Categories     Gumbo

Time 2h45m

Yield 15 serving(s)

Number Of Ingredients 14

1 1/2 lbs torn/shredded leftover turkey meat
8 cups turkey broth or 8 cups chicken broth
1 cup water
1 1/2 cups canola oil
1 1/2 cups flour
2 cups chopped yellow onions
1 cup chopped green bell pepper
1 cup chopped celery
1/2 lb smoked sausage, finely chopped (I use food processor)
1 lb smoked sausage, sliced 1/4 inch thick
1 tablespoon salt
1 teaspoon cayenne pepper (or a little more if you like)
2 tablespoons chopped green onions (green part only)
2 tablespoons chopped fresh parsley leaves

Steps:

  • Make the roux.
  • In a large Dutch oven, over medium heat, combine the oil and flour.
  • Cook, stirring constantly until dark brown (chocolate colored) for 20-30 minutes.
  • Add all the chopped veggies to the roux, along with the chopped sausage.
  • Cook, stirring occasionally, until the veggies are very soft, about 10 minutes.
  • Add the salt and cayenne pepper.
  • Add the broth and water, combining well.
  • Bring to a boil, then reduce heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hrs.
  • Add the turkey and sliced sausage to the gumbo.
  • Cook 15 minutes more.
  • Remove from heat, let sit for 5 minutes, then skim any fat that has risen to the surface.
  • Stir in green onions and parsley.
  • Serve over rice, with hot french bread!

Nutrition Facts : Calories 444.9, Fat 36.1, SaturatedFat 6.3, Cholesterol 57.4, Sodium 881, Carbohydrate 12.5, Fiber 1.1, Sugar 1.8, Protein 17.1

TURKEY GUMBO



Turkey Gumbo image

Provided by Chris Shepherd

Categories     Soup/Stew     turkey     Thanksgiving     Dinner     Lunch     Sausage     Simmer     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 17

4 stalks celery, chopped
3 small yellow onions, chopped
1 large green bell pepper, seeded and chopped
3/4 cup canola oil
3 tablespoons olive oil
1 1/3 cups all-purpose flour
16 ounces andouille sausage, sliced into thin rounds
1 small red bell pepper, seeded and chopped
8 cloves garlic, minced
8 to 10 cups chicken stock or low-sodium chicken broth, as needed
2 tablespoons fresh thyme leaves, chopped
1 1/2 teaspoons cayenne pepper
1/4 cup hot sauce, preferably Crystal
1/4 cup Worcestershire sauce
2 teaspoons kosher salt, as needed
1 1/4 teaspoons freshly ground black pepper, as needed
4 cups pulled cooked turkey meat or rotisserie chicken, skin removed

Steps:

  • In a food processor, combine 1/4 cup chopped celery, 1/4 cup chopped onion, and 1/4 cup chopped green bell pepper. Process until smooth.
  • In a small bowl, combine 1/2 cup of the canola oil with the olive oil and whisk to combine. Transfer to a heavy medium saucepan or Dutch oven, add the flour, and place over moderate heat. Cook the mixture, stirring slowly and constantly, until the roux is dark brown, 20 to 25 minutes. Add the puréed vegetables, and stir to combine. Cover and reserve.
  • In a heavy large pot over moderate heat, warm the remaining 1/4 cup canola oil. Add the andouille sausage and sauté, stirring occasionally, until browned on all sides, 6 to 8 minutes. Add the red bell pepper, along with the remaining green bell pepper, and sauté, stirring occasionally, until just soft and brown, 3 to 4 minutes. Add the remaining celery and onions, along with the garlic, and sauté, stirring occasionally, until the onions are softened, 3 to 4 minutes. Add 8 cups of chicken stock, along with the thyme, cayenne pepper, hot sauce, Worcestershire sauce, and the reserved roux, whisking as needed to dissolve the roux in the liquid.
  • Bring the gumbo to a boil, stirring frequently, then reduce the heat to low, season the gumbo with salt and pepper, and simmer, stirring frequently, until thickened, about 15 minutes. (The gumbo should have the consistency of chowder. If it thickens too much as it simmers, add additional stock; if it's too thin, in a small bowl, stir together 1 tablespoon all-purpose flour and 3 tablespoons canola oil and gradually add this mixture to the gumbo, simmering the mixture for a few minutes between additions, until the desired consistency is reached.) Add the turkey meat and simmer, stirring occasionally, until the turkey is heated through, about 5 minutes. Serve hot. DO AHEAD: The gumbo can be prepared ahead and kept, covered in the refrigerator, up to 3 days, or frozen, in an airtight container, up to 3 months. To reheat: Warm the gumbo in a heavy pot over moderate heat, adding additional chicken stock as needed to adjust the consistency.

Tips:

  • Use a heavy pot. Gumbo is a thick, hearty stew, so it's important to use a pot that can evenly distribute the heat and prevent scorching.
  • Don't overcrowd the pot. When adding the ingredients to the pot, do it in batches so that they have room to cook properly.
  • Cook the roux slowly. The roux is the base of the gumbo, and it needs to be cooked slowly over low heat until it reaches a dark chocolate color.
  • Use a variety of meats and vegetables. Gumbo is a versatile dish that can be made with a variety of meats and vegetables. Some popular choices include chicken, sausage, shrimp, okra, and bell peppers.
  • Season the gumbo well. Gumbo is a flavorful dish, so don't be afraid to season it well with salt, pepper, and other spices.
  • Serve gumbo over rice. Gumbo is traditionally served over rice, which helps to soak up the delicious sauce.

Conclusion:

Gumbo is a delicious and versatile dish that is perfect for a hearty meal. With its rich flavor and variety of ingredients, gumbo is sure to please everyone at the table. So next time you're looking for a new recipe to try, give gumbo a try. You won't be disappointed.

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