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Turkey Gumbo

Turkey Gumbo

Yield: 1 frittata

Serves: 4

Prep: 5 min

Cook: 1 h 45 min

Ready: 1 hr 50 min

  • 1 cup plus 2 tbsp coconut oil

  • 1/2 cup garbanzo bean flour or coconut flour

  • 1 1/2 cups chopped onions

  • 1 cup chopped celery

  • 1 cup chopped bell peppers

  • salt

  • cayenne pepper

  • 1 pound smoked Turkey sausage, such as andouille or kiebasa, cut crosswise into 1/2 inch slices

  • 3 bay leaves

  • 6 cups turkey stock (can use chicken stock as well)

  • leftover Thanksgiving turkey meat, about 3 to 4 cups

  • 2 tbsp chopped parsley

  • 1/2 cup chopped green onions

  • 1 tbsp file powder

  1. In a Dutch oven, over medium heat, combine the oil and flour and stirring slowly and constantly for several mins taking care not to burn mixture. Add the onions, celery, and bell peppers and continue to stir for 4-5 minutes, or until wilted. Season with salt and pepper. Add the sausage and bay leaves. Continue to stir for 3 to 4 minutes.

  2. Add the stock. Stir until the roux mixture and stock are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1/2 hour. Add the turkey. Simmer for 1 hour or so until the ingredients are well done. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley and green onions. Remove the bay leaves and serve in deep bowls.






The continued effort to do or achieve something despite difficulties, failure, or opposition: the action or condition or an instance of persevering: steadfastness.



Jack is one of those Labs of a lifetime. Strong, big, determined, docile, agile, gentle, devoted and actually attached at the hip to me. I never go anywhere without him at my side. He’s probably the smartest dog I’ve ever had...

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