Turkey and Andouille Sausage Gumbo

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Turkey and Andouille Sausage GumboRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

This gumbo is a great use for leftover roasted turkey, though cooked chicken will also work. We skip the long-stirred roux here in favor of filé powder, a thickener made from the sassafras plant; look for it on the spice aisle. For the best results, stir in the filé powder off the heat.

Serves 8 (serving size: about 1 cup gumbo and 1/2 cup rice)


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2 center-cut bacon slices, chopped
3/4 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 large garlic cloves, minced
4 cups unsalted chicken stock (such as Swanson)
1/2 cup chopped yellow bell pepper
3/4 teaspoon kosher salt
6 ounces andouille sausage links, thinly sliced
1 (14.5-ounce) can unsalted diced tomatoes, undrained
1 (10-ounce) package sliced frozen okra
1/4 cup chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
9 ounces cooked skinless, boneless turkey breast, shredded (1 1/2 cups)
2 teaspoons filé powder
4 cups hot cooked rice


Hands-on: 30 Minutes
Total: 55 Minutes

1. Cook bacon in a large Dutch oven over medium heat 4 minutes or until crisp. Remove bacon from pan with a slotted spoon.

2. Add onion, green bell pepper, celery, and garlic to drippings in pan; sauté 5 minutes. Add stock, yellow bell pepper, salt, sausage, tomatoes, and okra to pan; bring to a boil. Reduce heat, and simmer 20 minutes. Stir in parsley, thyme, and turkey; cook 2 minutes or until thoroughly heated. Remove pan from heat; stir in filé powder. Divide rice among 8 bowls; top evenly with gumbo, or follow freezing instructions. Sprinkle evenly with reserved bacon.

Created date

September 2015

Nutritional Information

Calories 251
Fat 4.7 g
Satfat 1.7 g
Monofat 1.9 g
Polyfat 0.9 g
Protein 20 g
Carbohydrate 31 g
Fiber 4 g
Cholesterol 41 mg
Iron 2 mg
Sodium 477 mg
Calcium 69 mg