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  • Writer's pictureTommy Centola

Turkey and Andouille Gumbo from Emeril

Updated: Jan 3, 2020

Thursday is Thanklsgiving. One of the best uses of leftover turkey is Turkey and Andouille Gumbo. The weather is perfect for this version of Cajun comfort food.  Make some for these cold winter days. Here is a recipe from Emeril.

  1. 1 1/2 cups Flour

  2. 1 1/2 cups Oil

  3. 1 cup chopped Onions

  4. 1/2 cup chopped Green Bell Pepper

  5. 1/2 cup chopped Celery

  6. 1 tablespoon chopped Garlic

  7. 2 cups sliced Andouille Sausage

  8. 2 quarts Stock

  9. 2 Bay Leaves

  10. Salt and Cayenne

  11. Creole Spice

  12. 2 cups shredded cooked Turkey Meat

  13. Steamed Rice, for serving

  14. Chopped Scallions, for garnish

In a large soup pot slowly heat oil and flour together over low heat, stirring constantly, until it becomes a nutty brown color and is very fragrant; be careful not to burn. Add onions, pepper and celery and cook, stirring, 4 minutes. Add garlic and andouille and cook 5 minutes, until some fat releases from sausage. Add stock, bay leaves, 2 teaspoons salt, cayenne and Creole spice to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add turkey and simmer 30 minutes more. Adjust seasonings and serve with hot steamed rice and a generous sprinkle of green onions.


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