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Turkey and Andouille Sausage in a bowl
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5 from 3 votes

Turkey Gumbo with Andouille Sausage

This hearty Turkey Gumbo with Andouille Sausage is packed with creole flavors! This authentic gumbo recipe is the ultimate comfort food dish. Loaded with turkey, Cajun sausage and veggies in a tasty broth, this easy Gumbo recipe is the perfect way to use your leftover turkey from the holidays!
Course Main Course
Cuisine American, Creole
Keyword Turkey Gumbo
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 630kcal


  • 12 tablespoons (1 ½ sticks) unsalted butter, divided
  • 1 pound Andouille sausage, halved lengthwise and cut into 1/3-inch-thick slices
  • 1 cup all-purpose flour (about 4 ¼ ounces)
  • 1 large onion, diced
  • 3 celery stalks, diced
  • 1 large green bell pepper, diced
  • 3 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 5 cups chicken stock or turkey stock
  • 1 (14.5-ounces) can diced tomatoes, undrained
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 2 dried bay leaves
  • 4 - 5 cups leftover cooked turkey meat or cooked chicken meat, shredded (both white and dark meat can be used)

To Garnish

  • 2 scallions, thinly sliced

To Serve

  • Hot cooked white rice, optional for serving


  • In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat.
  • Add the Andouille sausage into the pot and cook, stirring occasionally, for about 6 minutes or until lightly browned. Transfer the sausage to a plate lined with paper towels to drain, reserving the drippings in the pot or Dutch oven.
  • Add the remaining butter to the pot. Gradually whisk in the flour; and cook, whisking constantly, until the flour is a deep milk chocolate brown color, about 8-10 minutes (it can take longer if you are carefully cooking the roux over low heat). Be vigilant about stirring and paying attention to what is going on in the pot. If at any point you feel the roux is browning too fast, turn the heat down to low.
  • Add the onions, celery, bell pepper, garlic, Worcestershire sauce, salt and pepper; cook, stirring often, until the vegetables are tender, about 6-8 minutes.
  • Gradually add the stock, stirring until combined. Add the tomatoes, oregano, thyme, and bay leaves. Bring to a boil over medium-high heat; reduce the heat to low, and simmer, stirring occasionally for about 20-25 minutes or until slightly thickened.
  • Return the Andouille sausage to the pot, cover and simmer, stirring occasionally, until the flavors meld, about 10 minutes. Stir in the shredded turkey (or chicken); cover and cook until heated through, about 8 minutes.
  • Remove from the heat and discard the bay leaves. Serve the gumbo over hot cooked rice, if desired, and top with scallions.


Calories: 630kcal | Carbohydrates: 22g | Protein: 41g | Fat: 41g | Saturated Fat: 18g | Cholesterol: 178mg | Sodium: 1456mg | Potassium: 696mg | Fiber: 1g | Sugar: 4g | Vitamin A: 732IU | Vitamin C: 20mg | Calcium: 55mg | Iron: 3mg