Turkey Gumbo

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Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 113.9
  • Total Fat: 3.5 g
  • Cholesterol: 54.0 mg
  • Sodium: 487.2 mg
  • Total Carbs: 3.4 g
  • Dietary Fiber: 0.7 g
  • Protein: 12.8 g

View full nutritional breakdown of Turkey Gumbo calories by ingredient
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Number of Servings: 40


    2 Boxes Zat's Gumbo Base,
    *Shrimp, raw frozen 32 oz (remove)
    *crabmeat, 16 oz (remove)
    *Andouille Sausage1 lb.,
    Celery, raw, 3 stalk, medium (7-1/2" - 8" long) (remove)
    Onions, raw, 3 cup, chopped (remove)
    *Green Onion, 6
    Acme Diced tomatoes w/onions,celery and gr pepper 14.5oz, 1 serving (remove)
    Olive Oil, 3 tbsp (remove)
    *Whole Wheat Flour, 0.25 cup (remove)
    Garlic, 4 tsp (remove)
    *diced turkey breast, 3-4 cups diced
    *Heinz homestyle roasted turkey gravy,left over
    *Turkey Broth 6 cups
    1 large bell pepper diced


I start with the Thanksgiving turkey carcass. I freeze it after we've eaten as much as we want off of it. Putting the carcass and all the cut off bones and skin scraping everything off the platter in a stock pot, I cover about 3/4 of the way with water and simmer 3-4 hrs. Remove the bones and meat from the pot with a slotted spoon into a large bowl. Let cool about 1 hour then pick clean, save all the meat into a dish, cover and refrigerate. Pour the broth into a pitcher and refrigerate, it's easier to remove the fat after it's cooled if it is in a tall narrow container. Refrigerate over night.
Next day, slice the andouille sausage and brown in large stock pot. Remove from pot. In same pot make a dark roux using the oil and flour, stir constantly till dark brown. Add the onions, celery, gr. onions, garlic and bell peppers and cook stirring occasionally and scraping the bottom of the pan till they are limp. Add canned tomatoes, broth and gravy (if any) Simmer 20 min. or so. I peel the shrimp and add about 3/4 cup water to a small sauce pan with the shells to steam them making a shrimp broth, takes about 5min; it adds a lot of flavor to the gumbo! Mix the Zat's Gumbo Base in sauce pan with 1/2 of the water recommended. Stir with wisk until lumps are broken up, then stir into the vegetables and broth. Add the diced turkey, sausage,shrimp, crabmeat, and shrimp broth. Simmer for a couple of hours. This usually makes about 6 qts of gumbo for me. I split it up and freeze to have several times later in the year. Serving size is about 1 cup and served over rice. I add no hot sauce as I'm living up north now and I find some people don't like it very hot. So just have it available on the table.

Number of Servings: 40

Recipe submitted by SparkPeople user SCHOMJ.

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