Authentic Cajun Turkey Gumbo

“In our house this is the only thing we do with leftover turkey! Serve over rice and with hot corn bread. This is our all-time favorite gumbo recipe from La Bonne Cuisine Cookbook from New Orleans. After cooking this for more than 25 years, we now ad-lib, I throw all the leftover turkey in, cover with water and go from there. But, for those of you who have never made a gumbo, it helps to follow the recipe a few times. This recipe is very tried and true, you will create an out of this world gumbo! *Just be careful to NOT burn the roux. You must stir constantly. Plan on having someone else answer the phone, you can’t do both. I am from New Orleans and have had my share of gumbo, believe you-me! This one is the best!”

Ingredients Nutrition


  1. Crack the turkey carcass into several pieces.
  2. Place the turkey carcass and legs into a large soup kettle with 3 qts of water and 1 tsp salt.
  3. Boil for one hour.
  4. Remove the carcass and legs and cool.
  5. Remove the meat from the bones and discard the bones.
  6. Reserve the stock and the meat.
  7. In a heavy Dutch pven over medium heat, heat the grease and the oil.
  8. Add the flour, stirring constantly, and cook until it turns a deep, mahogany brown.
  9. Add the celery, onion, bell pepper, garlic, and parsley.
  10. Cook for 15-20 minutes, stirring constantly.
  11. Add the okra and sausage and continue cooking for 5 minutes.
  12. Add 2 qts of water, 2 qts turkey stock Worcestershire sauce, Tabasco, tomatoes, salt, bacon, bay leaves, and cayenne.
  13. Simmer, covered, for 2.5-3 hours, stirring occasionally.
  14. Add the turkey meat and simmer for 30 minutes.
  15. Just before serving, add the brown sugar and lemon juice.

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