1 cup diced onion
1 cup diced celery
1 cup diced green bell pepper
2 Tbsp olive oil
1 garlic clove, minced
4 cups leftover turkey gravy
1 cup crushed tomatoes
2 cups chopped leftover turkey
1 cup chopped andouille sausage (or any sausage you like)
6 to 8 cups turkey stock (depending on how thin you want the gumbo)
1 bay leaf
1/2 tsp cayenne (more or less to taste)
1 tsp salt
1 tsp gumbo file powder (which is powdered sassafras leaves)
1 lb. shrimp, cleaned (optional)
rice for serving
In large soup pot, add onion, celery, and green pepper along with olive oil over medium heat and cook until veggies are tender, but not soft.
Add garlic to pot and cook for 1 more minute.
Add the leftover gravy and cook for 1 minute, stirring constantly.
Add the tomatoes, turkey, and sausage stirring to mix, then add enough turkey broth to make gumbo the consistency you want.
Add seasonings and turn heat down to low; simmer very slowly for 15 minutes.
Add shrimp (if desired) and let simmer just until shrimp is pink, about 4 to 5 minutes.
Serve in bowls with a scoop of cooked rice on top.
This gumbo doesn’t need a roux because the basic idea of this thickening agent, roux, is replaced with the turkey gravy which contains the same ingredients – fat and flour.