Turkey Chipotle Gumbo

I have a confession. I went out and bought more turkey today (the day after Thanksgiving) to make this gumbo.  One thing I was totally looking forward to this Thanksgiving was having leftover meat to make gumbo.  Due to a series of last minute guests (one of which was a turkey-eating machine), we only had enough leftovers for a few sandwiches.  So, I called some local supermarkets to see who still had some turkey legs in stock, and I raced out to buy them.  That’s how good this gumbo is.

We have an extra member of the household during this year’s holiday gig season, so I’m trying to make extra food that can be easily reheated for busy nights.  I particularly like using up the dark meat of the turkey for this dish.  The extra simmering softens up the meat until it practically melts in your mouth.  My husband and our guest especially like eating this for a late night snack after a long rehearsal or set of shows.

Turkey Chipotle Gumbo

Turkey Chipotle Gumbo


12 oz. smoked sausage, quartered and sliced
½ c vegetable oil
⅔ c flour
1 large white onion, chopped
1 medium green pepper, chopped
3 ribs celery, split lengthwise and chopped
3 cloves garlic, minced
6 cups chicken stock (or homemade turkey stock)
4 c cooked turkey, cut into small chunks
3 chipotles in adobo sauce, finely chopped
2 bay leaves
1 ½ c corn kernels (frozen or canned)


  1. In a large Dutch oven, brown the smoked sausage on all sides over medium heat. Remove sausage to a paper towel-lined plate. Add vegetable oil to whatever grease is left in the pot. Heat oil until it reaches 200°F. Sprinkle the flour over the hot oil, and let cook until the roux has turned a rust-colored brown, whisking frequently as the roux cooks.
  2. Add the onion, green pepper, celery, and garlic to the pot. Stir the vegetables into the roux and let cook until the vegetables have softened, about 5 minutes. Gradually add the chicken stock to the pot, stirring as you go to prevent lumps. Add the smoked sausage, turkey, chipotles, and bay leaves to the pot. Bring to a slight boil, cover, and reduce heat to low. Simmer the gumbo for 40 minutes, stirring occasionally. Add corn and let gumbo cook another 5 minutes. Serve over hot rice.

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