This leftover turkey soup is a hearty meal with andouille sausage and cajun flavor.

Turkey gumbo soup with okra. Simplifying roux the base of any legit gumbo is the roux, which should cook until it is a deep brown color. 2 to 2 1/2 quarts chicken stock, or turkey stock, low sodium. Add the cooked turkey and if the soup appears to be too thick, add more stock to thin it.

Web easy chicken (turkey) gumbo. 3 to 4 cups cooked turkey, chopped or shredded. Add crushed tomatoes, tomato sauce, spices, herbs, tabasco and turkey stock.

This turkey gumbo is pretty typical in that it has the main meat — turkey legs and thighs — plus something smoked, in this case my homemade andouille sausage, and a seafood like shrimp, crab or crawfish. Stir the thyme, sage, salt and cayenne pepper into the pot and cook for 2 minutes. Web bring the soup up to a boil, add the okra, reduce the heat, cover and simmer approximately 15 minutes, or until okra is not quite cooked through, add the corn and simmer for approximately 10 minutes until okra and corn are cooked.

Heat 1 tablespoon oil in a large saucepan over medium heat. This is a great way to use up leftover turkey or chicken. Web 2 tablespoons neutral oil 2 pounds turkey necks 1 pound smoked turkey leg or thigh meat 1 medium white or yellow onion, quartered salt 1 teaspoon onion powder ½ teaspoon smoked paprika ½.

You can put pretty much any meat you want in a gumbo, and most include more than one. In a large heavy pot, heat the oil over medium high heat. Add the flour and stir constantly until the roux starts to.

2 pounds okra, sliced 2 onions, chopped 1 bunch green onions with tops, chopped Stir in the onion, bell pepper and celery and increase the heat to medium and cook until the vegetables are softened, 8. Add vegetables, seasonings, rice, and turkey.