Turkey Gumbo Recipe That Will Inspire You To Cook

This turkey gumbo recipe is a winner and provides an excellent way to use your holiday leftovers. Not only is it delicious but it provides a way to eliminate wasted turkey.

You can be sure your family will want this gumbo every year when the standard holiday fare starts to get boring. It's so good you may find yourself baking a turkey other times of year just so you can make this great gumbo.

Turkey and Oyster Gumbo


1 cup flour

3/4 cup oil

2 pounds andouille sausage or lean smoked link sausage

8 ounces tasso (or any smoked meat)

turkey carcass (what's left after you have deboned your leftover bird)

3 large onions chopped

4 cloves garlic diced

1 cup celery

1 cup green pepper

1/4 cup chopped parsley

1 gallon water

1-2 pounds left over turkey meat

1 pint oysters

1 teaspoon Ragin Cajun Original Seasoning

1 teaspoon file'

Chopped green onions


Slowly boil andouille (or sausage), tasso, carcass, onions, green pepper, celery, garlic, parsley and seasoning in the gallon of water for two hours. Add a little water to replace some that evaporates. When cooked remove the bones.

Make a roux in a separate heavy skillet by mixing the flour and oil. Brown to milk chocolate color. Add roux to the pot of boiled meat and vegetables along with the left over meat and oysters. Cook on low heat for 1 hour. Add one tablespoon file', cover and let stand 5 minutes.

Serve over rice and sprinkle chopped green onions on top. Add a few drops of Tabasco or Louisiana Hot sauce. This is an outstanding gumbo that you will want to make often.

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