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Why It Works
- Sautéed vegetables and a roux form the foundation for gumbo that is rich and full of depth.
- Add-ins such as Worcestershire sauce, hot sauce, and Cajun seasoning boost the flavor factor.
- Andouille sausage makes the gumbo smoky as can be.
This turkey gumbo turns leftover meat into a smoky, comforting day-after meal. The most time-consuming part is sautéing the vegetables and making the roux. I’d suggest handling the former, which includes onion, celery, bell pepper, and garlic, while you’re prepping stuffing ingredients the day before. Then just refrigerate the chopped vegetables until you’re ready to make the gumbo. As for the roux, you’ll need to cook it on the stove until it turns toasty and fragrant; this involves continuous stirring, and it takes about 20 minutes. I know, I know—20 minutes of work for a slow cooker recipe? Trust me (and everyone in the state of Louisiana), a good roux takes a little time.
After that, good news it’s essentially hands-off. Just drop it in the slow cooker and let it do the work for you. Worcestershire sauce provides savory depth, Louisiana-style hot sauce offers heat and tang, bay leaves and thyme give it more complexity, and its signature flavor arrives courtesy of smoked sausage, Cajun seasoning, and cayenne pepper.
Have more leftover turkey? Try turkey chile verde or turkey, lemon, and couscous soup.
November 2014
This Slow Cooker Leftover Turkey Gumbo Has Real-Deal Louisiana Flavor
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1/4 cup plus 1 tablespoon (75ml), vegetable or light olive oil, divided
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1 rib celery (about 2 ounces; 55g), finely chopped
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1 medium green bell pepper (about 5 ounces; 140g), seeded finely chopped
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1 medium onion (6 ounces; 170g), finely chopped
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4 medium cloves garlic (about 3/4 ounce; 20g), minced
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1/2 cup all-purpose flour (2 1/4 ounces; 64g)
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1 quart (4 cups) homemade or store-bought low-sodium chicken or turkey stock
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2 cups cooked turkey meat, preferably a mix of dark and light
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1 cup chopped andouille or other smoked sausage (5 ounces; 146g)
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2 tablespoons (30ml) Worcestershire sauce
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1 tablespoon (15ml) Louisiana-style hot sauce, such as Crystal (increase for more heat)
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1 teaspoon cayenne pepper
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1 tablespoon Cajun seasoning
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3 sprigs fresh thyme
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2 bay leaves
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Kosher salt and freshly ground black pepper
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2 cups cooked, long-grain white rice
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In a large sauté pan, heat 1 tablespoon oil over medium heat until shimmering. Add celery, pepper, and onion and cook, stirring often, until vegetables have begun to soften, about 5 minutes. Add garlic and continue cooking for 2 minutes more.
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Transfer vegetables to the bowl of a slow cooker and return pot to the stove over low heat. Add remaining oil and flour. Cook mixture, stirring slowly and continuously, until roux is dark brown and fragrant, about 20 minutes. Do not allow it to burn.
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Raise heat to medium-high and gradually whisk in stock, stirring constantly to prevent lumps. When all of liquid has been added and it starts to thicken, pour into cooker. Add turkey, andouille, Worcestershire sauce, hot sauce, cayenne, Cajun seasoning, thyme, and bay leaves. Season with salt and pepper, to taste.
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Cover and cook on low setting for about 4 hours, stirring periodically. Before serving, discard bay leaves and thyme sprigs and adjust seasoning, if needed. To serve, ladle gumbo over rice.
Special Equipment
Slow cooker
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