When your feast is over, use all that extra turkey to make turkey gumbo! It is so delicious, you won’t believe you’re eating Thanksgiving leftovers. Loaded with Andouille sausage, shrimp, and turkey, this gently spiced gumbo will warm you from head to toe. Serve it over hot white rice (or cauliflower rice for a keto-friendly dish) and top it with a sprinkle of gumbo filé for the ultimate gumbo experience!
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What Is Turkey Gumbo?
Gumbo is a cross between a soup and a stew that is popular in southern Louisiana, but may have originated in West Africa. It is typically a liquid-based meat or seafood dish, thickened with okra, filé, or flour and seasoned with Cajun or Creole spices. The hot, fragrant gumbo is served over a bed or hot rice.
Our turkey gumbo utilizes the turkey carcass to create hearty turkey bone broth, which is just one source of flavor for this dish. The “holy trinity” of garlic, onion, and celery are cooked in a seasoned roux, then combined with a combination of meats to create a hearty after-Thanksgiving dish that will have you wishing for leftovers all the time!
What is Cajun Seasoning?
Cajun seasoning is a spice blend created with seasonings that are beloved in Cajun cooking. As with any spice blend, different seasonings and proportions of them are used by different chefs or spice companies. However, most people will agree that Cajun seasoning must contain paprika, cayenne pepper, garlic powder, onion powder, and oregano.
I recently found a delicious Cajun seasoning by Urban Accents called Cajun Street. For my family, it has the perfect amount of heat and a TON of flavor. I shouldn’t be surprised, since I have loved everything I’ve tried by Urban Accents. But dang, I can’t believe how savory my last few batches of gumbo have been since I started using it!
Can I Substitute Ingredients?
Absolutely! No two gumbos are ever the same, and yours should be chock full of ingredients that you love!
- I love using Andouille sausage, but it can be hard to find. Kielbasa makes a great substitute, as does Italian sausage or even breakfast pork sausage.
- If you like super spicy foods, you may want to add some additional heat, like chopped jalapeno peppers or cayenne powder.
- I enjoy making my roux from bacon fat instead of vegetable oil. It adds a smoky element to my gumbo that I love!
- Speaking of bacon, try adding half a pound of crisply cooked bacon to the gumbo with the turkey. Bacon rules!
The very best thing about turkey gumbo is its versatility. You can substitute, add, and subtract to your heart’s content and still end up with a delicious, hearty gumbo. No shrimp? No problem. Don’t like sausage? Toss in ground beef. Make it like Grandma used to by tossing in everything you like, and you won’t go wrong!
How Can I Make This Gumbo Keto-Friendly?
It’s really easy! Just substitute 1/8 teaspoon xanthan gum for the flour when you make the roux. Remember that a little xanthan gum goes a really long way. If you want a thicker gumbo once the liquid is added, SPRINKLE a small amount at a time. This prevents the xanthan gum from clumping and allows you to see how much it thickens the soup.
When serving your turkey gumbo as a keto-friendly dish, serve it over cauliflower rice or another keto rice substitute. I always feel good about getting that extra dose of veggie goodness in when I enjoy my gumbo this way. Sometimes I even prepare it like this when I’m not on keto!
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Directions
- First, prepare the turkey stock. Boil the turkey carcass in plenty of water for 4 to 6 hours, then strain. More detailed directions for making stock can be found here. Just substitute turkey bones for the chicken. Set aside.
- In a large stockpot or Dutch oven, combine oil and flour (or xanthan gum) to make a roux. Cook, stirring slowly and constantly, over medium heat for 20 to 30 minutes, until the roux is chocolatey brown.
- Add the onion, bell pepper, celery, and Cajun seasoning to the roux. Stir and cook until vegetables are softened. Add sausage and cook for about 5 minutes. Since Andouille produces a lot of fat, you can choose to fry the sausage in a separate pan. Drain on a paper towel, then add to the roux. This will reduce the amount of fat that finds its way into your gumbo.
- Add the turkey stock to the roux in batches. Stir well after each addition until the mixture is smooth. Add bay leaves. Bring to a boil.
- Reduce heat to low. Simmer uncovered for about 45 minutes, stirring occasionally. Add turkey and shrimp, then cook another 15 minutes.
- Remove from heat. Adjust seasoning to taste using salt, pepper, and additional Cajun seasoning.
Serve over hot white rice (or cauliflower rice for a keto-friendly option). Garnish with gumbo filé and green onion slices, if desired.
Looking for More Turkey Recipes?
- Turkey Tetrazzini is as warm and comforting as Thanksgiving itself
- Make Roast Turkey anytime, not just on special occasions
- Use the turkey carcass instead of chicken bones to make your own Turkey Bone Broth
Turkey Gumbo
Course: Recipes, Soups, Thanksgiving RecipesDifficulty: Medium10
servings30
minutes40
minutes1
hour10
minutesLoaded with Andouille sausage, shrimp, and turkey, this gently spiced gumbo will warm you from head to toe. Serve over hot white rice and top with a sprinkle of gumbo filé for a filling meal.
Ingredients
3/4 cup vegetable oil
3/4 cup all-purpose flour (or 1/8 teaspoon xanthan gum for a keto-friendly dish.)
3 cloves garlic, minced
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
1 tablespoon Cajun seasoning
1 lb Andouille sausage
2 quarts turkey stock/turkey bone broth (Make your own by substituting turkey bones for chicken bones using this recipe.)
2 bay leaves
2 cups shredded turkey
1 lb shrimp, cooked and peeled
Salt and pepper
Gumbo filé powder (optional)
Sliced green onions (optional)
Cooked rice for serving
Directions
- Prepare turkey stock by boiling the bones for 4 to 6 hours, then straining. For full detailed directions, see the article here, substituting turkey bones for chicken.
- In a large stockpot or Dutch oven, combine oil and flour or xanthan gum to make a roux. Cook, stirring slowly and constantly, over medium heat for 20 to 30 minutes, until the roux is chocolatey brown.
- Add the onion, bell pepper, celery, and Cajun seasoning to the roux. Stir and cook until vegetables are softened. Add sausage and cook for about 5 minutes.
- Add the turkey stock to the roux in batches. Stir well after each addition until the mixture is smooth. Add bay leaves. Bring to a boil.
- Reduce heat to low. Simmer uncovered for about 45 minutes, stirring occasionally. Add turkey and shrimp, then cook another 15 minutes.
- Remove from heat. Adjust seasoning to taste using salt, pepper, and additional Cajun seasoning.
- Serve over hot white rice (or cauliflower rice for a keto-friendly option). Garnish with gumbo filé and green onion slices, if desired.
Notes
- Can’t find Andouille sausage? You can use kielbasa or Italian sausage instead
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