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  • Prep Time: 15 Minutes
  • Cook Time: 1.25 Hours
  • Serves: 6

This zesty, hearty gumbo is a fantastic way to rejuvinate turkey left over from the big feast.


3 c. Eddie's roasted turkey, deboned, shredded

1/2 lb. Aidells Cajun Style Andouille Sausage, sliced

1/3 c. all purpose flour

1/3 c. vegetable oil, approximate

2-32 oz. Kitchen Basics Chicken Broth, unsalted

1-28 oz. can whole plum tomatoes

1c. onion, diced

1c. celery, diced

1c. green pepper, diced

1 c. Woodstock frozen cut okra, thawed

2 cloves garlic, minced

2 bay leaves

1 T. Todd's Bayou Dirt

3/4 t. dried thyme

1 T. worcestershire sauce

2 t. Tabasco hot sauce

3/4 c. green onion, chopped

6 c. cooked rice, hot

salt to taste

To Prepare

Saute sliced sausage in 1T. vegetable oil in a large dutch oven over medium heat until browned. Remove sausage with a slotted spoon and set aside. Add enough oil to the drippings to equal 1/3 cup. Add flour to the oil and whisk over medium-low heat until well incorporated. Continue cooking until flour-oil mixture (roux), is a dark caramel color, about 25 minutes.

Stir in  onion, celery, green pepper, garlic and bay leaves. Cook about 8 minutes and continue to stir until vegetables are tender. Slowly add chicken broth. Continue stirring to blend broth with the roux and vegetables.

Crush tomatoes with your hands and add to the broth with the tomato juice. Add Todd's Dirt, thyme, worcestershire sauce, okra and Tabasco. Bring to a boil and simmer for an additional 30 minutes.

Stir in sausage and shredded turkey. Cook for another 5 minutes. Adjust seasoning.

To Serve

Fill individual soup bowls with a cup of cooked rice. Ladle hot gumbo over rice and sprinkle with chopped green onion.

Pair with Michael David Petite Petit.

Eddie's Recipe Tip:

Try preparing a seafood gumbo by substituting cooked shrimp and crab for the turkey.