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–+ servings

Turkey Oyster Gumbo

The perfect way to use your leftover holiday turkey. Oysters and turkey are a perfect match in this post-Thanksgiving Louisiana tradition!
Servings 15 Servings
Cuisine Cajun, Creole
Course Appetizer, Main Dish
Calories 237
Prep Time 30 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours 5 minutes

Here's What You Need

  • 8 cups Turkey Stock - See Recipe Notes
  • 4 cups turkey meat - See Recipe Notes
  • 1 quart Raw Oysters
  • ¾ cup vegetable oil
  • ¾ cup all purpose flour
  • 4 cups Yellow Onions - diced
  • 1 cup green pepper - diced
  • 1 cup Celery - diced
  • 2 bunches green onions - diced
  • 5 cloves garlic

Herb and Spice Blend

  • 2 tablespoons Oregano
  • 2 tablespoons Basil
  • 2 teaspoons Thyme
  • 1 tablespoon Creole seasoning - plus a little more for the turkey
  • 2 teaspoons White Pepper
  • 2 teaspoons ground black pepper
  • 1 ½ teaspoons kosher salt
  • 2 bay leaves

Here's What You Do

  • Pull the turkey meat from the leftover turkey carcass, chop into bite size pieces or shred, sprinkle on some creole seasoning and set aside. Measure out the flour and vegetable oil. Mix the Herb and Spice Blend in a small bowl and set that aside. Chop the vegetables and set aside. Chop the garlic and set aside in a small bowl. Drain the oysters in a strainer set over a bowl, but do not rinse. Place this in the fridge until needed. Reserve whatever oyster liquid you have.
  • Place the turkey stock in a stock pot and start heating it on low. Keep it covered and on low so it does not reduce.
  • Place a large cast iron frying pan over medium-high heat; add the vegetable oil to the frying pan. When the oil is shimmering whisk in the flour to make a medium roux. See Notes.
  • As soon as the roux is dark enough add the veggies about half or a third at a time and stir to completely mix the veggies with the roux.
  • Continue to cook over medium high heat, stirring frequently and scrapping the bits off the bottom, careful not to let it burn or scorch. This will take at least 10 to 15 minutes.
  • Add in the garlic and green onions and continue to cook until aromatic, usually a couple of minutes.
  • Mix in about half the spice mix and the 2 bay leaves; a mix well and cook for another five minutes.
  • Turn up the heat on the stock pot and bring the turkey stock to a rolling boil.
  • Using a slotted spoon, mix in the veggie/roux mix, one spoonful at a time, stirring each spoonful until everything is blended and mixed with the stock, making sure it returns to a rolling boil in between each spoonful. Continue this, one spoonful at a time until all the veggie/roux mix has been added to the stock.
  • Bring it to a boil, reduce the heat slightly to a heavy simmer and maintain for about 15 minutes, uncovered. Then lower the heat to a simmer, cover and simmer for 30 minutes.
  • After 30 minutes, uncover and add the turkey pieces a few at a time, stirring them into the stock in a similar fashion as you did the veggies, letting it come back to a rolling boil between each spoonful.
  • Add a little more spice mix, stir well.
  • Turn the heat down to low, cover the pot and simmer for about a 30 minutes, stirring occasionally.
  • Uncover and bring to a heavy boil. Add the oysters, by hand, a few at a time, stirring before adding more. When all the oysters have been added, reduce the heat and simmer for about 15 minutes.
  • Prior to serving, take a spoon and skim off the grease which has floated to the top. Give the gumbo a good stir then taste for seasoning-add a little more of the Herb and Spice Blend or some more salt and black pepper, if needed. If you want more oyster flavor, add some of the reserved oyster liquid. Remove the bay leaves and serve over rice with some potato salad and crispy french bread.

Notes

Read my article Turkey Oyster Gumbo for step-by-step photos and FAQs. Use the QR code below to bring you directly there.
Use the leftover turkey to make a stock. Commercial turkey stock, Homemade chicken stock, or Commercial chicken stock are flavorful substitutes.
Oysters, the stock, and the  Creole seasoning may contain salt. Wait until after adding the oysters before adding additional salt.
Add the Trinity when the roux is still a little lighter than you want it and take it off the heat. It will continue to darken as you cook the roux..
A leftover holiday turkey is an opportunity to make a delicious stock and gumbo from the turkey carcass. If you don't have leftover turkey, use commercial Turkey (or chicken) stock and some bone-in, skin-on turkey thighs. Simmer the thighs in the commercial stock for 45 minutes; pull the meat for the gumbo. Return the bones and skin to the stock for another 30 to 45 minutes to have all the flavor you want. Strain 8 cups of the stock and use it as directed.
The gumbo can be made ahead and kept refrigerated for a couple of days. Leftovers can be kept in the fridge for about 3 to 4 days or in the freezer for about 6 months, in an airtight container. Defrost the gumbo in the refrigerator overnight, then simmer gently in a stockpot or saucepan until heated through. Don’t refreeze this gumbo once it’s been frozen.

Nutrition

Calories: 237kcal | Carbohydrates: 16g | Protein: 14g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 471mg | Potassium: 368mg | Fiber: 2g | Sugar: 4g | Vitamin A: 297IU | Vitamin C: 13mg | Calcium: 45mg | Iron: 2mg
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