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


  1. Using a medium skillet on medium-high heat, add a little oil and the sausage. Cook until brown, about 3 minutes. Set aside.
  2. 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.
  3. Strain the broth to remove the bay leaves. Bring broth back to a simmer.
  4. Add sausage, onion, celery, green pepper, garlic and a few drops of hot sauce to the simmering broth.
  5. 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.
  6. Add turkey to the simmering pot along with the roux and continue cooking for 20–30 minutes.
  7. Taste and adjust the seasoning, adding salt and pepper as needed.
  8. 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.


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)

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