Turkey Andouille Gumbo

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Turkey Andouille Gumbo

Turkey Andouille Gumbo


  • Chopped scallions for garnish
  • Steamed rice for serving
  • cooked turkey meat
  • 2 cups shredded
  • Creole spice
  • Salt and cayenne
  • 2 bay leaves
  • 2 quarts stock
  • 2 cups sliced andouille sausage
  • 1 tablespoon chopped garlic
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1 cup chopped onions
  • 1 1/2


  • In a large soup pot slowly heat oil and flour together over low heat, stirring constantly, until it becomes a nutty brown color and is very fragrant; be careful not to burn. Add onions, pepper and celery and cook, stirring, 4 minutes. Add garlic and andouille and cook 5 minutes, until some fat releases from sausage. Add stock, bay leaf, 2 teaspoons salt, cayenne and Creole spice to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add turkey and simmer 30 minutes more. Adjust seasonings and serve with hot steamed rice and a generous sprinkle of green onions.

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