My hands-down favorite solution to a leftover Turkey at Thanksgiving. We will be offering a limited number of our Calypso Thanksgiving Turkeys, and our carcass alone should adequately flavor this recipe!

Calypso Cafe Turkey or Chicken Gumbo

(8 Servings)


  • 1 turkey (I use Calypso Turkey) or rotisserie chicken carcass
  • 8 -16 ounces cooked turkey cubed
  • 1 medium carrot, chopped
  • 2 stalks celery, chopped
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • ¼ cup flour
  • 4 oz. kielbasa, diced and browned in 1TB olive oil
  • 1 (14 1/2 oz.) can diced tomatoes
  • 1/4 cup tomato paste
  • 1 medium red pepper, chopped
  • 1 bay leaf
  • Salt, thyme, ground red pepper and allspice – I use a Calypso Turkey which provides ample flavor from the carcass!
  • 10 ounces frozen cut okra
  • White or Calypso Rice

Make stock with 2 ½ quarts water, carcass, carrot, ½ of the raw vegetables: celery, onion, and garlic. Heat to boiling, reduce heat to low and simmer uncovered, 1 hour. Drain broth and discard solids.

In a cup, stir turkey broth into flour until paste forms (for thicker gumbo, use more flour) and add to 2 ¾ cup turkey broth. Add kielbasa, remaining celery, onion, and garlic, tomatoes with their juice, tomato paste, red pepper, bay leaf.  Heat to boiling, add frozen okra; simmer, covered, 45 minutes or until vegetables are tender. Stir in turkey or chicken meat and adjust seasonings. To serve, discard bay leaf from gumbo. Spoon gumbo over rice in bowls.