Emeril's Turkey Gumbo

A Savory Post-Thanksgiving Soup

GMA Recipes Dinner
Servings:Over 8
Difficulty: Moderate
Cook Time: min

Looking for something to pair with your post-Thanksgiving turkey sandwich? Try Emeril Lagasse's Turkey Bone Gumbo.

Please note, you must prepare the broth recipe, on the bottom of this page, before you begin making the gumbo.


  • Turkey Bone Gumbo
  • 3/4 cup vegetable oil
  • 3/4 cup all-purpose flour
  • 2 cups yellow onions, chopped
  • 1/2 cup green bell peppers, chopped
  • 1/2 cup celery, chopped
  • 1 tablespoon salt
  • 1 teaspoon cayenne
  • 1/2 pound smoked sausage (such as andouille or kielbasa), chopped
  • 2 quarts Turkey Broth (Recipe below)
  • Reserved turkey meat from broth
  • Reserved onions and celery from broth
  • 2 tablespoons parsley, chopped
  • 2 tablespoons green onions, chopped
  • Steamed white rice, accompaniment (can be boxed instant, make as much as you like)
  • 1 loaf French bread, accompaniment
  • Filé powder, (optional accompaniment - powdered leaves of the sassafras tree, available in the spice section of some supermarkets)
  • Turkey Broth
  • 1 turkey carcass
  • 3 ribs celery, cut into 4-inch pieces
  • 2 medium onions, quartered
  • 4 quarts water, or enough to cover the carcass
  • 2 teaspoons salt
  • 1 tablespoon black peppercorns
  • 4 bay leaves
  • Cooking Directions

    Turkey Bone

    Combine the oil and flour in a large cast-iron pot or Dutch oven. Cook over medium heat, stirring slowly and constantly with a heavy wooden spoon for 20 minutes to 25 minutes, to make a dark brown roux the color of chocolate.

    In a bowl, season the onions, bell peppers, and celery with the salt and cayenne. Add to the roux and cook, stirring, until soft, about 5 minutes. Add the sausage and cook, stirring often, for 5 minutes. Add the cooled broth and bring to a boil.

    Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 45 minutes. Add the reserved turkey meat and the reserved onions and celery and cook for 15 minutes. Add the parsley and green onions.

    Remove from the heat and adjust the seasoning to taste. Spoon rice into the bottom of large soup bowls and ladle the gumbo on top. Serve with hot French bread if desired, sprinkle filé powder into the gumbo at tableside according to personal taste.

    Turkey Broth

    Place the carcass in a large stockpot. Add the celery, onions, water, salt, peppercorns, and bay leaves. Bring to a boil, reduce the heat to medium, and simmer uncovered for 2 hours, stirring occasionally and skimming any foam that forms on the surface.

    Remove from the heat and let cool. Skim any fat that has risen to the surface. Strain through a large fine-mesh strainer. Reserve any meat that has fallen off the bones and pick off any meat that may still remain on the carcass. Reserve the onions and celery for the gumbo.

    Use right away or store the broth in quart containers in the refrigerator for up to 2 days, and in the freezer for up to 2 months.

    Recipe excerpted from Louisiana Real and Rustic, Emeril Lagasse with Marcelle Bienvenu, William Morrow and Company, New York, © 1996

    Recipe Summary

    Main Ingredients: turkey broth, smoked sausage, cayenne

    Course: Dinner, Lunch, Main Course

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