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!

(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.

Chicken and Sausage Gumbo - Calypso Cafe