Recipe courtesy of Robert Irvine
Episode: Whistle Stop
Save Recipe Print
Total:
2 hr
Active:
30 min
Yield:
2 gallons
Level:
Easy

Ingredients

Directions

First, chop the cooked turkey into 1-inch pieces, or shred by hand, and reserve. Next, in a 3 to 4 gallon stockpot over medium heat, add the butter and melt. Next, add the flour into the butter and cook together, stirring until a dark roux has been achieved (think popcorn smell). 

Add the bacon renderings, celery, onions and bell peppers to the roux, cooking until the vegetables are softened. Next, pour a cup of the stock into the roux, mixing well to temper the roux. Then add the remaining stock and continue to cook for 30 minutes. Add the reserved turkey, the ham, file powder, garlic, salt and pepper, crushed chili peppers, thyme and bay, and cook another 30 minutes. Finally, add the okra and reduce the heat to low, cooking for 10 to 20 more minutes. 

Prepare this one day or more in advance, as the gumbo does age well.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Deep-Fried Turkey

Recipe courtesy of Alton Brown

Turkey Andouille Gumbo

Max's Turkey Gumbo

Recipe courtesy of Katie Lee

Monday to Friday Turkey Gumbo

Recipe courtesy of Michele Urvater

Monday to Friday Turkey Gumbo

Recipe courtesy of Michele Urvater

Chicken and Turkey Gumbo

Recipe courtesy of Robert Irvine

Gulf Coast Gumbo

Recipe courtesy of Robert Irvine

Gumbo

Recipe courtesy of Guy Fieri

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.