Turkey Gumbo
Submitted by Triniredd
A Louisiana-style turkey gumbo loaded with sauteed okra, the holy trinity of celery, onion, and green pepper, fresh and canned tomatoes, and file powder, served over rice. Leftover turkey gets a bayou soul in 40 minutes.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
40 minDown in Louisiana, gumbo isn’t just a recipe. It’s a state of mind. And leftover turkey fits right in.
Okra gets sauteed first until it loses its slick shine, then the holy trinity of celery, onion, and green pepper cooks down with garlic until everything is soft and fragrant.
Fresh tomatoes, canned tomatoes, and tomato paste build a rich, thick base that simmers with chopped cooked turkey until the whole pot tastes like it’s been on the stove for hours.
A final stir of file powder, ground sassafras leaves, thickens the gumbo and adds that unmistakable earthy, herbal flavor that makes it authentically Louisiana.
Ladle it over a mound of white rice and let the good times roll.
Kitchen Tips
- Saute the okra first until it’s no longer shiny; this step reduces the sliminess that puts some people off
- Add the file powder off the heat at the very end; boiling it makes the gumbo stringy
- File powder is available in the spice aisle of most grocery stores, or at specialty Cajun food shops
Ingredients
Directions
Melt the margarine in a large skillet.
Add the okra. Sauté until the okra loses its shiny appearance, about 5 minutes.
Remove the okra pieces to a bowl.
Add the celery onion, green pepper, and garlic to the skillet.
Cook over medium heat until the onion is transparent.
Add the tomato paste, tomatoes, water, okra mixture, and turkey.
Cook over low heat 10 minutes or until turkey is hot.
Add the file powder. Stir to blend.
Spoon over the rice in soup bowls.
Comments
