Makes 6-8 servings
½ pound Andouille or smoked sausage, cut into ¼” dice
2 tablespoons olive oil + 1 tablespoon
3 quarts water
2 tablespoons Cajun seasoning
2 bay leaves
3 chicken bouillon cubes
1 cup onion, chopped
1 cup celery, chopped
1 cup green pepper, chopped
2 garlic cloves, minced
2 tablespoons Louisiana hot sauce
1/3 cup flour
1 tablespoon olive oil
2 cups turkey, pulled from leftover whole turkey with no bones
salt and pepper to taste
4 cups rice, cooked
½ cup green onion, sliced on the bias
- Using a medium skillet on medium-high heat, add a little oil and the sausage. Cook until brown, about 3 minutes. Set aside.
- Using a large pot turned on medium-high heat, add water, Cajun seasoning, bay leaves and bouillon cubes and bring to a boil. Cook on low for about 30–45 minutes.
- Strain the broth to remove the bay leaves. Bring broth back to a simmer.
- Add sausage, onion, celery, green pepper, garlic and a few drops of hot sauce to the simmering broth.
- In the same skillet in which the sausage was cooked, on medium-low heat, mix 1 tablespoon oil and flour together to create a roux. Mix continually for about 10 minutes or until the roux turns light brown.
- Add turkey to the simmering pot along with the roux and continue cooking for 20–30 minutes.
- Taste and adjust the seasoning, adding salt and pepper as needed.
- In a bowl, add one scoop of rice in the middle and ladle the gumbo around the rice. Top with sliced green onions and serve with a bottle of hot sauce on the side and your choice of bread.
NOTES & TIPS
You can substitute the turkey for chicken. You can also add in cooked shrimp during step 7 and let simmer for 10 minutes before serving.
Recipes created by Chef Ace Champion (Cook Like A. Champion)