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Looking for an easy and authentic gumbo recipe? This Smoked Turkey and Sausage Gumbo is a family tradition and uses leftover Thanksgiving turkey or smoked turkey from our favorite local barbecue spot! We also make this Cajun style soup for various holiday dinners, including Christmas and Mardi Gras!

Smoked Turkey and Sausage Gumbo

Course Main, Main Course
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 8 people


  • 3 tablespoons canola or corn oil, divided
  • 1 (12-ounce) package andouille sausage, sliced
  • 3 tablespoons unsalted butter
  • 1/3 cup unbleached all-purpose flour
  • 1 large yellow onion, diced
  • 1 medium green bell pepper, diced
  • 3 ribs celery, diced
  • 3 cloves garlic, minced
  • 6 cups smoked turkey stock*
  • 1/2 teaspoon each Kosher salt and black pepper
  • 1 teaspoon creaole seasoning
  • 1/8 - 1/4 teaspoon cayenne
  • 2 bay leaves
  • 3 cups chopped smoked turkey
  • For Serving:
  • ½ tablespoon gumbo filé powder
  • ¼ cup chopped parsley
  • ¼ cup chopped green onion tops
  • 2 cups hot cooked rice


  1. Heat ½ tablespoon oil in large pot over medium-high heat. Add sliced sausage and cook for 4-5 minutes or until crispy. Transfer sausage to a paper towel lined plate and set aside.

  2. In same pot, heat remaining oil and butter over medium-high heat, until melted. Whisk in flour, to form a roux, and continue to stir constantly with a whisk or wooden spoon until roux turns a deep, chocolate brown color, about 10-15 minutes.

  3. Once roux has reached desired shade, stir in onions, bell pepper and celery. Cook, stirring constantly, for 3 minutes, or until the vegetables release their steam. 

  4. In crease heat to high and push vegetables to the side of the pan. Whisking constantly, stir in the turkey broth, to deglaze the pan. Continue whisking until all the flour is dissolved and the brown bits come off the bottom of the pan; about 3-5 minutes.

  5. Add salt, pepper, creole seasoning, cayenne, bay leaves, turkey and reserved sausage to the pot. Reduce heat and simmer, uncovered, for 60-90 minutes, stirring occasionally to prevent burning. 

  6. Skim off any fat that rises to the surface of the gumbo. Adjust seasonings and thin out with more stock if necessary. 

  7. To serve, place mound of rice in bottom of bowl, ladle gumbo over and top with chopped parsley, green onions and 1/2 teaspoon filé powder, if desired. 

Recipe Notes

*Make your own smoked turkey stock using this tutorial and a smoked turkey carcass. 

Low sodium chicken stock may also be used if you don't have turkey broth.