Turkey , Gumbo , Andouille , Okra
Best for: Giving leftover smoked turkey a rich, savory second meal.
Smoked turkey and sausage settle into a dark roux with onion, celery and bell pepper. It’s a Louisiana-inspired pot of comfort that feels right at home on a Southern family table after the holiday rush.
Grill: Stable side burner at medium heat, then low heat; alternatively use a Dutch oven on a stable grate with controllable direct heat. Equipment: Heavy Dutch oven, long-handled spoon, whisk, instant-read thermometer, heat-resistant gloves.
Ingredients
15 Minutes–1 Hour 30 Minutes Total: 1 hour 35 minutes–1 hour 50 minutes.
- 12 oz fully cooked smoked andouille sausage, sliced
- ½ cup neutral oil
- ½ cup all-purpose flour
- 1½ cups diced onion
- 1 cup diced celery
- 1 cup diced green bell pepper
- 4 garlic cloves, minced
- 6 cups unsalted chicken or turkey stock
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon sweet paprika
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon table salt
- 2 cups sliced fresh or frozen okra
- 4 cups chopped cooked smoked turkey, safely refrigerated within 2 hours and no more than 3–4 days old
- 4 cups freshly cooked hot white rice, for serving
- ¼ cup sliced green onions
Directions
Brown the fully cooked sausage in the Dutch oven over medium heat for 5 minutes, then transfer to a clean bowl. Add oil to the pot and whisk in the flour.
Cook the roux over medium-low heat, stirring continuously, for 20–30 minutes until deep brown like milk chocolate. If it burns or develops black flecks, discard it and begin again.
Carefully stir onion, celery and bell pepper into the hot roux and cook 8 minutes. Add garlic and cook 1 minute, then gradually whisk in the stock.
Add bay leaves, thyme, paprika, black pepper, cayenne, salt and browned sausage. Bring to a boil, reduce to a gentle simmer and cook 20 minutes, stirring occasionally.
Stir in okra and cooked smoked turkey; simmer 20–25 minutes until the okra is tender and turkey reaches 165°F. Remove bay leaves and check seasoning before adding any additional salt.
Serve over hot rice with green onions. Refrigerate gumbo and rice separately in shallow containers within 2 hours; use or freeze within the original turkey’s remaining storage window and reheat to 165°F.
Grilling tip: A steady, moderate burner gives you more control over a dark roux than a lively bed of coals.
Shared safety notes: Turkey is fully cooked at 165°F. Brine only under refrigeration at or below 40°F and discard used brine. Thaw frozen turkey in the refrigerator (about 24 hours per 4–5 pounds). Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat to 165°F.
