Recipes Soups, Stews and Chili Recipes Stews Gumbo Recipes Spicy Turkey Gumbo Be the first to rate & review! 1 Photo For this spicy turkey gumbo, leftover turkey is ideal. The recipe also includes a special way to make a roux in the oven, greatly simplifying the process. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Published on November 15, 2024 Save Rate Print Share Add Photo 1 Prep Time: 30 mins Cook Time: 2 hrs 25 mins Total Time: 2 hrs 55 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings Roux 3/4 cup all-purpose flour 1/2 cup avocado oil, or any high-heat vegetable oil Gumbo 2 tablespoons vegetable oil 8 ounces andouille sausage, sliced into 1/8-inch thick rounds 2 cups diced onions 2 teaspoons kosher salt, plus more to taste 1 cup chopped green bell pepper 1 1/2 cups sliced celery 1 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper, or to taste 2 tablespoons all-purpose flour 8 cups turkey or chicken broth 1 1/2 pounds cooked turkey meat, cut into bite-sized pieces 1/2 cup sliced green onions 1/4 cup chopped Italian parsley Directions Preheat the oven to 350 degrees F (175 degrees C). For roux, stir flour and avocado oil together in a small baking dish until smooth. Bake roux in the preheated oven, stirring occasionally, until it is a dark caramel color, 60 to 90 minutes. Stir well, and set aside until needed. Add 2 tablespoons vegetable oil to a large soup pot over medium-high heat, and add sausage. Cook, stirring, for a few minutes until the sausage is lightly browned; remove to a bowl. Add onions and salt to the pot; cook, stirring, for a few minutes, until onions start to turn translucent. Stir in bell pepper, celery, black pepper, and cayenne, and cook until vegetables start to soften and take on some color, a few minutes more. Sprinkle in the 2 tablespoons flour, and cook, stirring, until flour has started to toast and stick to the bottom of the pan, about 4 minutes. Stir in prepared roux. Add broth and reserved sausage. Stir everything together, and bring broth to a simmer (heat can be raised to high until mixture reaches a simmer). Reduce heat to medium-low and simmer, stirring occasionally, for about 30 minutes. Add turkey, and cook for 30 to 40 minutes. Excess fat can be skimmed off the surface. Reduce heat to low; stir in parsley and green onions. Cook about 5 minutes more; taste for seasoning and adjust. Ladle into bowls; top with a scoop of white rice. John Mitzewich I Made It Print Nutrition Facts (per serving) 474 Calories 29g Fat 20g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 474 % Daily Value * Total Fat 29g 37% Saturated Fat 6g 28% Cholesterol 108mg 36% Sodium 1578mg 69% Total Carbohydrate 20g 7% Dietary Fiber 2g 7% Total Sugars 5g Protein 32g 65% Vitamin C 20mg 22% Calcium 56mg 4% Iron 2mg 13% Potassium 604mg 13% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.