turkey gumbo with mashed potatoes

turkey gumbo with mashed potatoes

This turkey gumbo with mashed potatoes is the perfect way to use up Thanksgiving leftovers. If you’re fresh out of Thanksgiving leftovers you can cook this gumbo using store bought rotisserie chicken.

My family moved from Germany to California when I was six years old. My mom’s extended family all lived in the Bay Area and after years of awaiting American Visas, we were able to join them in the land of opportunity.

As luck would have it, the Esmaili clan arrived in America on Thanksgiving day 1992. Having no familiarity with the American holiday, I assumed that our arrival was cause for this grand celebration. Aunts, Uncles, and cousins all gathered around a beautiful feast prepared by my aunt Karen. I had never seen a roast turkey, let alone stuffing and marshmallow-covered sweet potato casserole. The exciting new food was delicious and being surrounded by so much family was heart warming. Thanksgiving immediately became my favorite holiday.

Decades later, much has changed. Cousins have grown up, started their own families and moved away. My sweet grandmother has passed away and aunts and uncles have become grandparents themselves. One of the hardest things about adulthood is all the change that you endure, especially as it pertains to holiday traditions.

This year, Kenny and I hosted our first Thanksgiving in our home. It was intimate and lovely and included just my parents, siblings, and one dear aunt. Our gathering of eight was so different than the 30 person Thanksgivings of my childhood. Perhaps out of nostalgia or just the fact that, in my mind, Thanksgiving means feeding a small army, I cooked WAY too much everything. I mashed 10 pounds of potatoes, roasted a 15 pound turkey, and ended up with two refrigerators worth of leftovers.

After some delicious turkey sandwiches and several plates of stuffing topped with fried eggs, I still had a pound of turkey and an ungodly amount of mashed potatoes on hand. Tapping in to my love of creole food, I decided to repurpose the rest of the turkey into a yummy gumbo served over leftover potatoes.

The combination of turkey, chicken andouille sausage, and creole spices was so delicious that I look forward to cooking too much food next Thanksgiving as well! With a fantastic trick I learned from America’s Test Kitchen, you can cook a dry roux in the oven instead of standing over a hot pot of oil and flour for an hour. You can also make this gumbo with store bought rotisserie chicken so you can enjoy it any time of year!

Pin this recipe to your Thanksgiving leftover or weeknight dinners board for easy access!

turkey gumbo with mashed potatoes
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turkey gumbo with mashed potatoes

turkey gumbo with mashed potatoes


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  • Author: Sepideh Esmaili Campos

Ingredients

Scale
  • 1 Cup all purpose flour 
  • 2 tablespoons canola oil
  • 1 large yellow onion, finely diced 
  • Kosher salt
  • 2 green bell peppers, finely diced 
  • 4 stalks celery, finely diced 
  • 2 teaspoons garlic powder 
  • 1 tablespoon paprika 
  • 2 teaspoons dried thyme 
  • 2 teaspoons dried oregano 
  • ¼ teaspoon cayenne pepper
  • 2 bay leaves 
  • 12 ounces chicken andouille sausage, sliced into ½ inch rounds 
  • 1 pound leftover Thanksgiving turkey (shredded) can also use store bought rotisserie chicken
  • 2 cups chicken broth 
  • 2 cups water 
  • 1 tablespoon apple cider vinegar
  • 2 teaspoon filé powder (optional)

Instructions

  1. Preheat oven to 425 degrees, line a rimmed baking sheet with aluminum foil. 
  2. Spread the flour over the baking sheet and bake in the oven until the color of cinnamon, 60-75 minutes. After 20 minutes of baking, check the flour every 10-15 minutes and move it around with a wooden spoon so it doesn’t burn. 
  3. When the flour smells nutty and is the color of cinnamon, remove it from the oven and use the foil to guide the browned flour into a large bowl. Let the flour cool. 
  4. While the flour is cooling, heat the canola oil in a large dutch oven or heavy bottomed saucepan over medium heat for 2-3 minutes, until the oil ripples. 
  5. Add the onions and 1 teaspoon kosher salt to the oil. Cook for 2-3 minutes over medium heat until the onions start releasing moisture and are becoming translucent. 
  6. Add the bell peppers and celery to the pot, cook over medium heat until softened, 6-8 minutes. 
  7. Add the garlic powder, paprika, thyme, oregano, cayenne pepper and bay leaves to the pot. 
  8. Cook until fragrant, 30-60 seconds. 
  9. Deglaze the pan with a splash of water if the bottom of the pot is getting too dark. 
  10. Add the andouille sausage and turkey to the pot, cover with chicken broth and 1 cup water. Bring to a simmer, then lower the heat to low, cover the pot, and cook for 30 minutes. 
  11. Whisk 1 cup of room temperature water into the browned flour, making sure the mixture is smooth and lump-free. 
  12. Slowly add the flour and water slurry into the pot of gumbo, stir and simmer for 20 minutes. 
  13. Add the vinegar and filé (if using). Taste and add salt as desired. 
  14. Serve over steamed white rice or leftover Thanksgiving mashed potatoes. 

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