Louisiana Leftover Lagniappe Turkey and Sausage Gumbo

Recipes / Louisiana Leftover Lagniappe Turkey and Sausage Gumbo



Wondering what to do with that leftover Thanksgiving turkey? We got you! Throw it in the pot, add a little sausage, and you’re ready to roll. You’ll forget you ever had a Thanksgiving leftover sandwich!


  • 1 - 5 oz package Louisiana Fish Fry Gumbo Base
  • 2 lb. leftover turkey meat
  • 1 lb. pork sausage, sliced
  • 1 bunch green onions, chopped
  • 1/2 cup celery, chopped
  • cooked rice

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    Gumbo Base 5 oz


    Thoroughly cook the pork sausage to 165° F and drain. In 4-quart pot, combine 2 quarts of COLD water or turkey stock and 1 package of LA Fish Fry Gumbo Base. Stir well and bring to a boil. Add the 1 lb. of cooked pork sausage, 2 lb. of “leftover” turkey meat, chopped green onions and celery. Stir, cover and bring to a second boil. Reduce heat and simmer for 15 – 20 minutes. Serve over cooked rice. ENJOY!

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