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.
Ingredients
- 2 teaspoons oil, or as needed
- 10 oz Andouille chicken or pork sausage, sliced (see notes)
Roux (see notes for alternative)
- 1/4 cup (2 oz) unsalted butter
- 5 tablespoons gluten-free flour
For the Soup
- 1 medium white onion, chopped
- 1 cup diced celery (about 2 stalks)
- 1 cup diced green or red bell pepper (1 bell pepper)
- 1 1/4 teaspoons minced garlic (about 2-3 cloves)
- 2-3 cups leftover smoked turkey or dark meat roast turkey, diced
- 1-2 tablespoons Creole seasoning (such as Tony Chachere’s), to taste
- 1 teaspoon cayenne pepper
- 1 1/2 tablespoons smoked paprika
- 1/4 teaspoon kosher salt
- 4 cups chicken broth
- 1 bay leaf
- 1 tablespoon Tabasco sauce or hot sauce of choice (optional)
- Kosher salt and black pepper, to taste
- 2+ cups cooked cauliflower rice
- Chopped fresh parsley, for garnish (optional)
Instructions
- Brown the sausage. Heat oil in a large stock pot or Dutch oven over medium-high heat. Once the oil shimmers, add the sausage and cook for about 5 minutes, stirring occasionally, until browned. Remove sausage from the pot and set aside.
- Make the roux. Reduce the heat to medium. Add butter to the same pot, and once melted, whisk in the flour. Cook the roux for 10–12 minutes, whisking continuously, until it turns a nutty golden brown and smells toasty (it may not darken as much as a traditional wheat flour roux — that’s OK). See notes for slurry option.
- Stir in the onion, bell pepper, celery, and garlic. Sauté for 8–10 minutes, until the vegetables are softened and fragrant. Return the sausage to the pot and cook for another 5–6 minutes, stirring occasionally.
- Add the Creole seasoning, cayenne, paprika, and salt. Stir well, then slowly pour in the broth, whisking or stirring to combine. Add the bay leaf, cover, and simmer over medium-low heat for 10–15 minutes to let the flavors deepen and the soup thicken.
- Stir in the cooked or leftover turkey and Tabasco (if using). Simmer uncovered for another 10–15 minutes, stirring occasionally, until the gumbo has thickened and everything is heated through.
- Taste and season with additional salt and pepper as needed. Serve hot over cooked cauliflower rice or white rice, and top with fresh parsley if desired.
Notes
Cooking Sausage Note: Pre-cooked Aidells Cajun andouille works great for convenience; if using uncooked, it will finish cooking as it browns and simmers)
Roux Alternative: If you prefer, you can skip the roux and use a slurry instead: whisk together 1–2 tablespoons cornstarch or arrowroot starch with 2 tablespoons cool water and stir it in during the last 10 minutes of simmering.
Cauliflower Rice Substitute – If preferred, you can substitute cooked white rice for the cauliflower rice. Just note that this option won’t be low carb.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: stove
- Cuisine: American
Nutrition
- Serving Size: 1 bowl 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
