Holiday Turkey Gumbo

December 7, 2016 at 5:51 PM | Posted in Jennie-O Turkey Products, Zatarain's | Leave a comment
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Today’s Menu: Leftovers – Holiday Turkey Gumbo


For Breakfast this morning I toasted two slices of Healthy Life Whole Grain Bread, prepared a packet of Pioneer Peppered White Gravy, and fried 2 Eckrich Smoked Turkey sausage Links. Also had my morning cup of Bigelow Decaf Green Tea. Cold morning out there today, 27 degrees and a cold wind blowing. For the day it mostly cloudy and in the low 40’s. After I had my Breakfast I headed up to McDonald’s to pick Breakfast up for Mom and Dad. I didn’t do a whole lot today. Spent most of the afternoon with a heating pad on my back. From time to time my back gives me problems from being in sitting position so much in my Hoveround or the Wheelchair. Hopefully better tomorrow! Anyway for Dinner tonight it was all leftovers. I had some of the Holiday Turkey Gumbo in the freezer.



I had the Gumbo in the freezer so I sat the container in the fridge overnight to thaw. To reheat it; I used a small sauce pan , that I sprayed with Pam Cooking Spray. I turned it on medium heat, stirring often, and heated until everything was heated through. i didn’t want the heat to get too hot, that would break the Roux down. The Roux, Rice, Turkey, and Sausage Turkey all heated up perfect! Added a couple of shakes of Frank’s Red Hot Sauce. I also had a half loaf of Multigrain Bread that baked. I’ve left the original post below, it has the full recipe with it. For dessert tonight a Jello Sugar Free Dark Chocolate Pudding.



For Dinner tonight I prepared a recipe based from a Zatarain’s Recipe I received in an email the other day, Holidayturky-and-sauage-gumbo-001 Turkey Gumbo. I’ve left the original recipe at the end of the post. Mine differs in that I just used the Zatarain’s Gumbo Mix with Rice without adding additional ingredients. I’ve made the Gumbo Mix with Rice many times but usually I use Shrimp and Turkey Sausage. This time I’m substituting the Shrimp with leftover Jennie – O Turkey Breast. To prepare the dish I’ll need; 1 – Box of Zatarain’s Gumbo Mix with Rice, Butterball Hardwood Smoked Turkey Sausage (I cooked this up ahead of time and sliced it into smaller pieces), leftover Jennie – O Turkey Breast (pulled and sliced), and Frank’s Red Hot Sauce.


I used a box of Zatarain’s Gumbo Mix with Rice for the Gumbo base. It’s very easy to prepare, takes about 25-30 turky-and-sauage-gumbo-002minutes. I just boiled the stock that was in the packet, sliced Butterball Hardwood Smoked Turkey Sausage, and a few shakes of the Frank’s Red Hot Sauce for 15 minutes. Then I added the leftover Jennie – O Turkey Breast and simmered another 10 minutes. And the Gumbo is ready! It turned out fantastic! Nice flavor and plenty of Rice. The Butterball Turkey sausage and Jennie – O Turkey Breast worked great, made a nice hearty dinner. I just love leftovers!



Holiday Turkey Gumbo

After Thanksgiving or Christmas dinner, using leftover turkey to make gumbo is a holiday tradition across Louisiana. Zatarain’s Gumbo Mix with Rice makes it easy to introduce this beloved tradition to your home. Recipe courtesy of Jenny Fallo.

IngredientsZatarain's Gumbo Mix with Rice

Serves: 9
Serving Size: 1 cup
1 pound smoked sausage, sliced 1/4-inch thick
1 medium onion, chopped
1 medium bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
6 cups turkey stock
1 package ZATARAIN’S® Gumbo Mix with Rice
1 bay leaf
1 cup chopped cooked turkey
1/4 cup chopped green onions


15 mins
Prep time
35 mins
Cook time
Brown sausage in Dutch oven or large saucepan on medium-high heat. Add onion, bell pepper, celery and garlic; cook and stir 3 minutes or until vegetables begin to soften.
Stir in stock, Rice Mix and bay leaf. Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Add turkey; cook 10 minutes longer or until rice is tender, stirring occasionally. Sprinkle with green onions before serving.
Cooking tip

For turkey stock, try this homemade recipe or use packaged stock: To make homemade turkey stock, add the leftover carcass from the turkey to large stockpot. Add 4 quarts of water, chopped onion, celery, carrots and garlic, bay leaf and fresh or dried parsley; bring to boil. Reduce heat and simmer 1 hour. Strain stock. Use stock to prepare Holiday Turkey Gumbo. Any leftover stock can be frozen for later use.

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