Name: Turkey Gumbo
Cook time: 40 minutes
Total time: 1 hour
Yield: Makes 8 servings
Ingredients: 4 stalks celery, chopped; 3 small yellow onions, chopped; 1 large green bell pepper, seeded and chopped; 3/4 cup canola oil; 3 tablespoons olive oil; 1 1/3 cups all-purpose flour; 16 ounces andouille sausage, sliced into thin rounds; 1 small red bell pepper, seeded and chopped; 8 cloves garlic, minced; 8 to 10 cups chicken stock or low-sodium chicken broth, as needed; 2 tablespoons fresh thyme leaves, chopped; 1 1/2 teaspoons cayenne pepper; 1/4 cup hot sauce, preferably Crystal; 1/4 cup Worcestershire sauce; 2 teaspoons kosher salt, as needed; 1 1/4 teaspoons freshly ground black pepper, as needed; 4 cups pulled cooked turkey meat or rotisserie chicken, skin removed

Turkey GumboPhoto by Lara Ferroni

Chris Shepherd, executive chef and owner of Underbelly in Houston, Texas, shared this recipe exclusively with Epicurious. This Cajun and Creole classic is often served with rice, but Shepherd insists his version doesn't need the starchy side. Studded with turkey meat and andouille sausage, it's filling enough on its own. Making a solid roux is essential to gumbo, because the flour and fat mixture thickens and flavors the dish. For newbies, Shepherd recommends patience. Roux must be cooked slowly over low heat and it requires just about constant attention, so take your time and be prepared to stir.

For more on Shepherd, plus four more chefs' recipes for transforming your Thanksgiving extras, see The Five Best Leftover Turkey Recipes.

Recipe notes

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