Turkey Gumbo Soup
I hope you all had a wonderful Thanksgiving! Did you and the turkey get stuffed? 😉 In the past we’ve shared a few recipes for Thanksgiving leftovers. One of my favorites is always making soup from leftover turkey bones. Its easy to make and delicious. Melinda shared a Leftover Turkey Casserole recipe with us a few years back. This year, I have a turkey gumbo soup for you.
This recipe calls for ham, so if you are like me and served ham as well as turkey on Thanksgiving, you have both of those ingredients covered for this recipe. If you’d like you could substitute smoked sausage instead of the ham, which is traditionally found in most gumbos. This recipe also calls for okra. I know okra can be scary for some people! You can omit it if you want to but give it a try because it gives the gumbo a nice flavor.
This recipe goes together quickly once you prepare all the vegetables. You saute vegetables and ham, then add flour. The mixture will thicken, let the flour/vegetables get slightly browned which will give nice color to your gumbo. Then combine all of the ingredients into your crock pot and let it cook! Serve the gumbo over rice and with some hot sauce on the side.
Turkey Gumbo Soup
- 4 tablespoons olive oil
- 1/4 lb. ham – cubed
- 2 cups chopped onion
- 1 green pepper – chopped
- 1 red pepper – chopped
- 2 garlic cloves – minced
- 1 cup celery – chopped
- 4 tablespoons flour
- 4 cups cooked turkey – cut into bite size pieces
- 2 cups okra – frozen or fresh, sliced
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 14 oz. can diced tomatoes
- 3 cups water or chicken broth (add more if gumbo is too thick)
- salt & pepper to taste
- Tabasco sauce to taste
- Rice – cooked separately
1. In large skillet, heat oil, saute ham, onions, garlic, peppers and celery for about 5 mins. Add flour, let cook 3-4 mins. stirring often. The mixture will thicken; let flour/vegetables get some color but do not let it burn.
2. Combine sauteed ham and vegetables with the rest of the ingredients into a crock pot. Cover and cook on LOW for 6 – 8 hours or HIGH for 3 – 4 hours.
3. Discard bay leaves and serve over rice with hot sauce on the side.