Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
turkey gumbo with mashed potatoes

turkey gumbo with mashed potatoes


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • 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.