Louisiana "Leftover Lagniappe" Turkey & Sausage Gumbo
11/3/2014 3:22:56 PM


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

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 pound of cooked pork sausage, 2 pounds 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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Categories: Main Course

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