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This gumbo is a great use for leftover roasted turkey, though cooked chicken will also work. We skip the long-stirred roux here in favor of filé. Add stock, yellow bell pepper, salt, sausage, tomatoes, and okra to pan.

Alright, don’t linger, let’s course of action this turkey and sausage gumbo formula with 15 components which are absolutely easy to have, and we have to process them at the very least through 5 tips. You should invest a while on this, so the resulting food could be perfect.

Composition of Turkey and sausage gumbo:

1. Prepare 1 cup for flour
2. You need 1 cup - butter
3. Take 1 cup - diced onions
4. Give 1 cup for diced bell pepper
5. Take 1 cup - diced clergy
6. Prepare 1 can for whole kernal corn
7. Take 1 can of stewed tomatoes
8. Take 1 tsp - crab boil
9. Require 1 tsp of red pepper flakes
10. Provide 2 tbsp of Louisiana Hot sauce
11. Get 48 oz - chicken stock
12. Require 3 cup for leftover turkey
13. Make ready 3 for red hot sausage links sliced
14. Make ready 16 oz - package of conecuh sausage cut into pieces
15. Give 1 - rice on the side

Looking for an easy way to use your Thanksgiving leftovers? Try this great gumbo for a refreshing change. Stir in the hot sauce and the reserved turkey meat. This recipe also utilizes some of the turkey stock which I posted on Thursday—>>>Turkey Stock.

Turkey and sausage gumbo process:

1. Melt 1 cup of butter in 5 quart saucepan.
2. Slowly and in 1 cup of flour to melted butter on medium low heat. Cook for 15 minutes until your roux is a dark chocolate color. Careful not to burn your roux. ( Or use a gumbo base of your choice)
3. Stir in onion, bell pepper, celery, red pepper flakes, crab boil and hot sauce to your roux.
4. Slowly stir in chicken stock.
5. Add all meat and vegetables and simmer on medium low heat for 1 1/2 hours.

And the type of sausage I used in this was a smoked sausage with chopped green chillies added, although you can use any type smoked. Turkey-sausage Gumbo recipe: We make this with leftover Turkey, boiling the stripped carcass ahead of time to make stock. Can also use chicken or vegetable broth instead. Some people call gumbo the bouillabaisse of New Orleans, a link especially valid for seafood gumbo. This chicken and sausage variation comes from Cajun Country, away from the seafood-crazed cookery of the Louisiana coast.

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