Cajun·Main
Oven-Roux Spicy Turkey Gumbo
A rich, hearty gumbo designed to use up leftover Thanksgiving turkey, featuring a clever hands-off oven-baked roux and the classic 'Holy Trinity' of Cajun aromatics.
Prep
20m
Cook
150m
Total
170m
Serves
8
Method
- 01
Preheat oven to 350°F (175°C). In a small baking dish, whisk together 1/2 cup flour and 1/2 cup avocado oil until smooth. Bake for 60 to 90 minutes, stirring every 20 minutes, until it reaches a dark caramel color. Set aside.
Watch · 0:23
- 02
Prep your leftover turkey into bite-sized pieces. In a large heavy pot over medium-high heat, add a splash of oil and brown the sliced andouille sausage for a few minutes. Remove the sausage with a slotted spoon and reserve, leaving the rendered fat in the pot.
Watch · 1:52
- 03
Add the diced onions and salt to the pot. Sauté for a few minutes until translucent, then add the green bell pepper and celery. Season with black pepper and a generous amount of cayenne. Cook until the vegetables begin to soften.
Watch · 2:38
- 04
Stir 2 tablespoons of raw flour into the vegetables and cook for 3-4 minutes to provide extra body. Stir in the prepared dark oven roux until well combined.
Watch · 3:13
- 05
Slowly stir in the turkey broth. Return the reserved andouille sausage to the pot. Bring the mixture to a simmer, then reduce heat to medium-low and cook for 30 minutes, stirring occasionally.
Watch · 4:00
- 06
Stir in the chopped turkey pieces. Continue to simmer for another 30 to 35 minutes. Skim off any excess fat from the surface if desired.
Watch · 5:07
- 07
Reduce heat to low. Stir in the fresh parsley and green onions. Let the gumbo sit for 5 minutes to allow flavors to meld. Taste and adjust salt or spice. Serve in bowls over a scoop of cooked white rice.
Watch · 5:40
From Chef John
“You are, after all, the Brigitte Bardot of your spicy turkey gumbo.”
“As you know, we never let the food win.”
“I'm kind of hoping it's wet and cold and kind of nasty outside when you make this.”