Slow-Cooker Leftover Turkey And Andouille Gumbo Recipe Recipe

Name: Slow-Cooker Leftover Turkey And Andouille Gumbo Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup, plus 1 tablespoon, vegetable or light olive oil, divided; 1 stalk celery, finely chopped; 1 medium green bell pepper, seeded finely chopped; 1 medium onion, finely chopped; 4 cloves garlic, minced; 1/2 cup all-purpose flour; 1 quart; or store-bought low-sodium chicken or turkey stock; 2 cups cooked turkey meat, preferably a mix of dark and light; 1 cup chopped andouille or other smoked sausage; 2 tablespoons Worcestershire sauce; 2 1/2 tablespoons Louisiana-style hot sauce, such as Crystal; 1 teaspoon cayenne pepper; 1 tablespoon Cajun seasoning; 3 sprigs fresh thyme; 2 bay leaves; Kosher salt and freshly ground black pepper; 2 cups cooked, long-grain white rice

Servings: persons

1/4 cup, plus 1 tablespoon, vegetable or light olive oil, divided
1 stalk celery, finely chopped
1 medium green bell pepper, seeded finely chopped
1 medium onion, finely chopped
4 cloves garlic, minced
1/2 cup all-purpose flour
1 quart
or store-bought low-sodium chicken or turkey stock
2 cups cooked turkey meat, preferably a mix of dark and light
1 cup chopped andouille or other smoked sausage
2 tablespoons Worcestershire sauce
2 1/2 tablespoons Louisiana-style hot sauce, such as Crystal
1 teaspoon cayenne pepper
1 tablespoon Cajun seasoning
3 sprigs fresh thyme
2 bay leaves
Kosher salt and freshly ground black pepper
2 cups cooked, long-grain white rice

1
Heat 1 tablespoon oil in a large saute pan over medium heat. Add celery, pepper and onion and cook, stirring often, until vegetables have begun to soften, about 5 minutes. Add garlic and continue cooking for 2 minutes more.
2
Transfer vegetables to the bowl of a slow cooker and return pot to the stove over low heat. Add remaining oil and flour. Cook the mixture, stirring slowly and continuously, until the roux is dark brown and fragrant, about 20 minutes. Do not allow it to burn.
3
Raise heat to medium-high and gradually whisk in stock, stirring constantly to prevent lumps. When all of the liquid has been added and the liquid starts to thicken, pour it into the slow cooker. Add turkey, andouille, Worcestershire sauce, hot sauce, cayenne, Cajun seasoning, thyme and bay leaves. Season with salt and pepper, to taste.
4
Cover and cook on the low setting for about 4 hours, stirring periodically. Before serving, discard bay leaves and thyme sprigs and adjust seasoning, if needed. To serve, ladle gumbo over rice.

780

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup, plus 1 tablespoon, vegetable or light olive oil, divided, 1 stalk celery, finely chopped, 1 medium green bell pepper, seeded finely chopped, 1 medium onion, finely chopped, and more.

Yes, Slow-Cooker Leftover Turkey And Andouille Gumbo Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooker Leftover Turkey And Andouille Gumbo Recipe

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