Are you looking for a creative way to use Thanksgiving leftovers? Try my Cajun Turkey and Sausage Gumbo! This meaty stew is full of NOLA flavor and features 3 of my best-selling rubs. If you prefer hearty gumbo, you’ll adore this recipe.
Feel free to customize it to your liking. That’s one of the best things about gumbo; no two pots are the same. This recipe makes enough to feed a crowd, or you can freeze half to enjoy later.
Cajun Turkey and Sausage Gumbo | Heath Riles BBQ
My Cajun Turkey and Sausage Gumbo is the perfect meal to welcome crisp autumn days. I’ve included authentic andouille sausage, gumbo file, cajun-seasoned turkey, and the Creole trinity: celery, onion, and pepper. This dish simmers on the stove, filling your home with delicious aromas. You can also cook it in the crockpot all day, so it’s ready in time for the big game.
This recipe is unique because it uses authentic Creole ingredients. Here’s what you need to add to your shopping cart.
- BaconUp Bacon Grease. If you’re a bacon fan, you’ll want to snag a tub of this bacon grease. It adds so much flavor to veggies, stews, and more. You can also use it to season cast iron.
- Andouille sausage. I grabbed authentic andouille sausage from my friends at Ronnie’s Boudin and Cracklin. If you’ve never tried authentic andouille, you’re in for a treat. Nothing compares to the real deal.
- Creole holy trinity. Every NOLA dish has the Creole holy trinity: diced onion, bell pepper, and celery. The veggies take on a rich, savory note when sauteed in bacon grease.
- Chicken broth. Chicken broth is an excellent base for the Cajun Turkey and Sausage Gumbo. It complements the other flavors without taking away from the heat. If preferred, you can use bone broth for a boost of protein.
- Savoie’s Cajun Roux in a jar. This is a great shortcut ingredient for those who don’t have time to make their own roux. It tastes great and has a kick of heat that pairs well with my signature rubs.
- Heath Riles Cajun Creole Garlic Butter Rub. Add a taste of NOLA to your life with this tasty rub. Warning: You’ll want to add it to everything from burgers to veggies.
- Heath Riles BBQ Garlic Jalapeño Rub. This is my best-selling rub, a great alternative to your basic AP rub. It features spicy peppers, garlic, salt, and black pepper. You can use it on steak, chicken, pork, veggies, or popcorn.
- Heath Riles BBQ Chicken Rub. I use my Chicken Rub on all types of poultry. It contains a proprietary blend of herbs that enhances chicken's natural flavor without overpowering it.
- Cajun Turkey. The turkey pictured in this recipe is from my Cajun Turkey With Boudin Stuffing. You can use any leftover turkey or chicken, though.
- Gumbo file. This unique ingredient is made from ground, dried sassafras tree leaves. Not only does it flavor the Cajun Turkey and Sausage Gumbo, but it also thickens it.
The Process for Making Cajun Turkey and Sausage Gumbo
You’ll find a detailed demonstration of this recipe within the video and recipe card. For now, here’s a quick rundown of how I pulled this delicious Cajun Turkey and Sausage Gumbo together.
- Brown the sausage. I added a dollop of BaconUp Bacon Grease to my aluminum pan and turned the burner to medium-low. Then, I added the sliced andouille and cooked it until golden brown. I removed the meat from the grease and set it aside.
- Saute the veggies. Next, I added the diced celery, onion, and bell pepper to the grease and sauteed until soft. Once the veggies sweated down, I added the pressed garlic and let it cook until fragrant.
- Deglaze the pan. I pushed the veggies to one side of the pan and added a dash of chicken broth, scraping the bottom of the dish to deglaze it. This releases a burst of flavor and helps keep your pot clean.
- Add roux. Next, I added Savoie’s Cajun Roux to the pan and mixed until it was well incorporated. Then, I whisked in the rest of my chicken broth and added the andouille sausage back to the pan.
- Season it up. I added a dash of Heath Riles Cajun Creole Garlic Butter Rub, Heath Riles BBQ Garlic Jalapeño Rub, and Heath Riles BBQ Chicken Rub to taste. I tossed in my leftover turkey and the bay leaves. Then, I brought the gumbo to a rolling boil and let it simmer.
- Cook the okra. I placed the frozen okra in a skillet and cooked it until it was no longer slimy. I added the okra to my Cajun Turkey and Sausage Gumbo.
- Simmer and season. I added another tablespoon of Heath Riles Cajun Creole Garlic Butter Rub and a dash of gumbo file. Then, I put the lid on the pot and let the Cajun Turkey and Sausage Gumbo simmer for another hour.
- Add onion and rice. I added my chopped green onions and let the stew simmer for another 5 minutes. My gumbo had a total cook time of 1 hour and 40 minutes. I removed it from the heat and added a scoop of cooked white rice. The only thing left to do is dig in.
This Cajun Turkey and Sausage Gumbo will impress even the most seasoned chef. It had the perfect blend of spicy, savory, and rich notes. This recipe is the perfect one to pull out on chilly autumn days.
You can store leftovers in the fridge for up to 4 days or freeze them for up to four months.