Turkey Gumbo Recipe

🧂 Ingredients

• 1 teaspoon olive oil
• 1 pound turkey breast

  chopped (if using cooked turkey, see recipe notes)
• Salt and pepper to taste

  I use 1 teaspoon each
• 12 ounces andouille

  sliced into ¼ inch slices
• ½ cup peanut oil

  or vegetable oil
• ½ cup flour
• 1 medium bell pepper

  chopped (use jalapeno peppers for a spicier version)
• 1 medium onion

  chopped
• 1 medium celery stalk

  chopped
• 3 cloves garlic chopped
• 1 cup okra

  chopped
• 2 tablespoons Cajun seasoning

  or more to taste
• 6 cups chicken stock

  or use homemade turkey stock
• 2 bay leaves
• 4 tablespoons chopped parsley + more for serving
• 1 tablespoon filé powder

  or to taste if desired
• For Serving: Cooked white rice

  if desired

Instructions

• 1 Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.
• 2 Season turkey breast with salt and pepper and add to the pan along with the
  sliced andouille. Cook a couple minutes per side until browned. Set aside until
  ready to use.
• 3 Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir.
  Cook for 20-30 minutes, constantly stirring, until the roux browns to the color
  of chocolate. You can darker if you’d like for more developed flavor.
• 4 Add peppers, onion, celery and garlic. Stir and cook about 5 minutes.
• 5 Add cooked turkey and andouille. Stir and cook for 1 minute.
• 6 Add okra, Cajun seasoning and chicken stock. Scrape up the brown bits from the
  bottom.
• 7 Add bay leaves and cook at medium-low heat for 1 hour to thicken. You can simmer
  longer if you’d like. Taste and adjust for salt.
• 8 Stir in parsley and cook 5 minutes.
• 9 Remove from heat and stir in filé powder, if using.
• 10 Serve into a bowl, over white rice if desired, and garnish with extra parsley.

Nutrition Info