If you want to transform holiday leftovers into a memorable meal, try Leftover Turkey and Andouille Gumbo. This hearty, flavorful stew gives leftover turkey new life by combining tender shredded turkey with smoky, spicy andouille sausage in a rich, deeply seasoned broth.
This recipe is especially useful after holidays when you have plenty of leftover turkey. Served warm, gumbo is classic comfort food—especially satisfying on a cold day.
What makes this recipe so yummy
Gumbo depends on layered flavors. The turkey adds tender, meaty texture and soaks up the spices and broth, while andouille contributes smoke and heat. A dark roux gives the base its characteristic color and nutty depth, and the combination of vegetables and seasonings rounds everything out.
Groceries you’ll need: Ingredients
- Leftover turkey meat, chopped
- Andouille sausage, sliced
- All-purpose flour
- Vegetable oil
- Chicken or turkey broth
- Yellow onion
- Green bell pepper
- Celery
- Garlic
- Boiled eggs (optional)
- Cajun seasoning
- Bay leaves
- Salt and pepper
See the recipe card below for exact quantities.
Recipe walkthrough: Instructions
Overview of the main steps. Full details are in the recipe card below.
- Step 1: Heat oil, add flour, and whisk to a smooth paste to form a roux.
- Step 2: Stir constantly until the roux deepens to a dark, chocolate color—do not let it burn.
- Step 3: Add sliced andouille and brown until caramelized.
- Step 4: Add diced onion, bell pepper, and celery; cook until softened.
- Step 5: Add garlic and cook another 1–2 minutes.
- Step 6: Slowly stir in the broth, scraping any browned bits into the liquid.
- Step 7: Add Cajun seasoning and bay leaves, bring to a boil, then reduce to a low simmer for at least one hour.
- Step 8: Stir in the chopped turkey and boiled eggs (if using) and simmer 25–35 minutes more. Adjust salt and pepper to taste and serve over rice.
Hint: If the roux burns, discard it and start over. A burnt roux will make the whole gumbo bitter.
Recipe variations and substitute ideas
- Turkey stock: Use homemade turkey stock from the carcass instead of store-bought broth for a deeper turkey flavor.
- Green onions: Sprinkle chopped green onions on top for fresh color and brightness.
- Extra heat: Add cayenne pepper or hot sauce to taste if you prefer a spicier gumbo.
Sharing is Caring
Necessary gear: equipment
A heavy, wide Dutch oven or other large, heavy-bottomed pot is best for making and maintaining an even heat while you build the roux and simmer the gumbo. Use a flat-edged, heat-resistant spoon to stir the roux safely.
More gumbo recipes I think you’ll love
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Slow Cooker Gumbo
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New Orleans Chicken and Sausage Gumbo
-
Authentic Louisiana Seafood Gumbo
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Alligator Gumbo
How to store leftovers
Gumbo often tastes even better the next day. Refrigerate in an airtight container for up to 4 days.
Gumbo freezes well—store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.
Mel’s kitchen notes
Serve Gumbo Filé (sassafras powder) at the table to add another layer of flavor and to thicken individual bowls. Add filé to each bowl as desired rather than to the entire pot.
Perfect pairings: what to serve with gumbo
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Cajun Potato Salad
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Cajun Cornbread
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Sour Cream Cornbread
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Perfectly Cooked White Rice
If you try this Leftover Turkey and Andouille Gumbo or any recipe here, please leave a comment to share how it turned out—we love hearing from readers.
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Leftover Turkey and Andouille Gumbo
ANNOUNCEMENT
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Equipment
- Large Dutch oven or heavy-bottomed pot
- Flat-edged wooden or heat-resistant spoon
Ingredients
- 3/4 Cup Vegetable Oil
- 1 Cup All-Purpose Flour
- 1 Pound Andouille Sausage, sliced
- 1 Large Yellow Onion, diced
- 2 Ribs Celery, diced
- 1 Green Bell Pepper, diced
- 4 Cloves Garlic, minced
- 7 Cups Chicken or Turkey Broth
- 3 Bay Leaves
- 1/2 Tablespoon Cajun Seasoning
- 3 Cups Leftover Turkey, chopped
- 8 Boiled Eggs, peeled and left whole (optional)
- Salt and Pepper to taste
Instructions
- Add 3/4 cup vegetable oil to a large Dutch oven and heat over medium. Once hot (about 5 minutes), whisk in 1 cup flour to form a smooth roux.
- Stir constantly until the roux darkens to a deep chocolate color. Watch carefully to avoid burning.
- Add 1 pound sliced andouille and cook until caramelized, about 5 minutes.
- Stir in diced onion, celery, and bell pepper; cook until softened.
- Add minced garlic and cook 1–2 more minutes.
- Slowly pour in 7 cups broth while stirring to incorporate the roux into the liquid.
- Add 3 bay leaves and 1/2 tablespoon Cajun seasoning. Bring to a boil, then reduce to a low simmer, cover, and cook about 1 hour, stirring occasionally.
- Add 3 cups chopped leftover turkey and the boiled eggs if using. Cover and simmer 25–35 minutes more.
- Taste and season with salt and pepper. Serve over white rice.
Notes
Serve gumbo with white rice and a side like potato salad or cornbread. Boiled eggs are not traditional in every gumbo, but they add a pleasant texture and flavor.
Offer filé powder at the table for guests to add to their bowls for additional flavor and to thicken individual servings.
Nutrition
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