The story of post-thanksgiving gumbo

  • The Story of post-Thanksgiving Gumbo
  • The Story of post-Thanksgiving Gumbo, Photo 2
Recipe type:
Main Dish
Number of serving:
4 servings
15 min
Cook time:
25 min
Ready in:
40 min
Very Easy


- 2/3 cup vegetable oil
- 2/3 cup flour
- 1/4 cup minced garlic
- 2 cups minced onion
- 2 cups minced celery
- 1 cup minced green bell pepper
- 1 cup minced red bell pepper
- 1 cup minced scallions or green onions
- 2 quarts plus 1 cup turkey stock
- two 28-ounce cans of crushed tomatoes
- 2 bay leaves
- 2 teaspoons dried thyme leaves
- 1 teaspoon dried oregano leaves
- 1 teaspoon ground allspice
- 1/2 teaspoon cayenne pepper, or to taste
- 2 cloves
- 1/2 teaspoon Louisiana hot sauce, or to taste
- 1 tablespoon plus 1 teaspoon lemon juice
- 1-2 pounds andouille sausage, cut in 1/4-inch slices
- 1-2 pounds cooked turkey meat
- 1-2 tablespoons file powder
- cooked rice as an accompaniment


Step 1

Heat stock in a large stock-pot. Flour and oil, before they have become a dark roux.

Step 2

In a large skillet, make roux by combining oil and flour. Stir constantly with a flat wooden spoon or a roux whisk over medium-low heat until mixture turns a redish-brown color.

Step 3

If you think it is getting too brown or about to burn, immediately remove it from the heat.

Step 4

Add chopped garlic, onions, peppers, celery and green onion to the roux to stop the cooking.

Step 5

Add the roux to the hot stock and whisk to combine. Add the tomatoes, bay leaves, thyme, oregano, cayenne and cloves.

Step 6

Now add the sausage and the turkey. Let simmer over low heat for 3 hours or more.

Step 7

Serve over boiled rice. Add hot-sauce, a squeeze of fresh lemon juice and 1/2 to 1 teaspoon of file powder to individual bowls.

Step 8

Do not add file powder to gumbo while it is cooking, as it will result in a stringy-textured end product.

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