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Turkey and Andouille Gumbo

Turkey and Andouille Gumbo

Turkey and Andouille Gumbo


SERVINGS: 6 servings

PREP TIME: 10 minutes

TOTAL TIME: 40 minutes


  • ¼ cup, plus 1 tablespoon, vegetable oil, divided
  • 1 medium onion, finely chopped
  • 1 medium green bell pepper, finely chopped
  • 1 stalk celery, finely chopped
  • 4 cloves garlic, minced
  • ½ cup flour
  • 4 cups chicken broth
  • 1 (15-ounce) package HORMEL® SQUARE TABLE™ Sliced Roasted Turkey Breast with Gravy, shredded
  • 1 cup chopped andouille sausage
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Cajun seasoning
  • 2 teaspoons hot sauce
  • 1 teaspoon cayenne pepper
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • Salt and freshly ground pepper, to taste
  • 3 cups cooked rice


In large saucepan over medium heat, heat 1 tablespoon oil. Add onion, green pepper and celery. Cook 5 minutes or until vegetables have begun to soften. Add garlic. Cook 2 minutes. Remove from pan. Reserve.

In same saucepan over medium heat add remaining ¼ cup oil and flour. Cook 12 to 15 minutes, stirring continuously until mixture is brown and fragrant. Whisk in broth. Bring to boil to thicken. Reduce to simmer.

Add reserved vegetables, shredded turkey and gravy, andouille, Worcestershire sauce, Cajun seasoning, hot sauce, cayenne, thyme and bay leaves. Season with salt and pepper, to taste.

Cover. Simmer, stirring occasionally 15 to 20 minutes. Discard thyme sprigs and bay leaves. To serve, ladle gumbo over rice.