Description
This leftover turkey soup is a hearty meal with Andouille sausage and Cajun flavor. It’s a low carb gumbo you can make with leftover turkey. If you want to thicken the soup even more, feel free to serve it over cooked cauliflower rice. YUM!
Ingredients
Units
Scale
Roux (See notes for alternative)
- 1/4 cup (2 oz) unsalted butter
- 5 Tablespoons gluten-free flour
For the Soup
- optional: 2 teaspoons cooking oil (if using lean sausage)
- 10 oz. Andouille chicken or pork sausage, sliced (I use pre-cooked smoky Aidells Cajun andouille sausage but uncooked works just as well)
- 1 chopped white onion (1 medium onion)
- 1 cup diced celery (about 2 stalks)
- 1 cup diced green or red bell pepper (1 bell pepper)
- 2 – 3 cups leftover smoked turkey or dark meat roast turkey, diced
- 1 – 2 Tablespoons creole seasoning ( I use Tony Chachere’s) – adjust to your liking
- 1 teaspoon cayenne pepper
- 1 1/2 Tablespoons smoked paprika
- 1/4 teaspoon kosher salt
- 4 cups chicken broth, or 2 cups water with 2 gluten free beef bouillon cubes in 4 cups boiling water.
- 1 Tablespoon Tabasco sauce, or cajun hot sauce of choice – optional
- salt and black pepper. to taste
- 2+ cups cooked cauliflower rice
- Optional topping – chopped fresh parsley
Instructions
- Add the oil to a large stock pot or dutch oven over medium-high heat. When oil starts to shimmer, add sausage and cook for 5 minutes to brown, stirring occasionally. Remove sausage from the pot and set aside.
- In the same pot, reduce heat to medium and add the butter. When the butter has melted, add the flour and whisk continuously for 10-12 minutes, until roux is a nutty brown color; it will smell similar to popcorn. NOTE: Using roux is optional. If desired just stir in cornstarch slurry after cooking the soup.
- Add onion, bell peppers, celery, and garlic. Sauté until vegetables are tender, about 8 to 10 minutes. Add sliced Andouille sausage back into the pan cook for 5-6 minutes, stirring occasionally.
- Add the creole seasoning, cayenne, paprika, and salt. Mix together and the pour in the 4 cups of broth. Stir until combined. Add the bay leaf, cover, and let the pot simmer for 10 minutes on medium low.
- After 10 -15 minutes, the gumbo should be nice and thick. Add your cooked (leftover) smoked turkey or dark meat (shredded) and optional rice/cauliflower rice. Alternatively, you may serve the gumbo over cauliflower rice or cooked white rice)
- Season with pepper and tabasco. Stir and let the gumbo simmer again for 10-15 minutes on low until ready to serve. Taste and season with more salt and pepper as desired. Garnish with fresh chopped parsley.
Notes
- Roux Alternative: Instead of roux, you can make a slurry with arrowroot or cornstarch, which you would stir in at the end of the cooking time.
- If you’re not looking for low carb option, feel free to swap out the cauliflower rice for cooked white rice.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: stove
- Cuisine: American
Nutrition
- Serving Size: includes roux
- Calories: 441
- Sugar: 3.7 g
- Sodium: 975.7 mg
- Fat: 26.9 g
- Saturated Fat: 12.1 g
- Carbohydrates: 13 g
- Fiber: 2.7 g
- Protein: 37.4 g
- Cholesterol: 147.7 mg
