Wild TurkeyMain DishesSlow Cooker
Wild Turkey Leg Gumbo
A rich, Cajun-style gumbo made with wild turkey legs and thighs, andouille sausage, and a dark roux. Slow-simmered and packed with bold flavor — this is wild game comfort food at its best.
Prep Time
15m
Cook Time
480m
Total Time
495m
Servings
8
Rating
Not rated
Ingredients
Ingredients
Instructions
0 of 8 complete
1
Separate the turkey legs from the thighs so they fit in your pan. Season both sides with salt,
pepper, and garlic.
2
Heat a skillet over medium-high heat and sear turkey on both sides until browned. Transfer turkey to a crockpot. Add chicken broth, Cajun seasoning, and 5 cloves of garlic. Cook on low for 6 hours, or until meat is tender and falling off the bone.
3
Remove turkey from crockpot, debone, and shred meat. Make sure to remove all of the hard leg tendons. Set aside.
4
Save the broth from the crockpot and strain it. This will be used for the gumbo.
5
Brown the sausage in a large pot. Remove and set aside. Add onion, bell pepper, and celery to the pot using sausage drippings. Cook until tender. Stir in minced garlic and cook for 1 more minute.
6
Add roux to the pot, stirring well. Slowly whisk in the strained turkey broth until smooth. Mix in seasoning blend, Worcestershire sauce, and hot sauce.
7
Return sausage, shredded turkey meat, and sautéed okra to the pot. Simmer on low for at least 1 hour to let flavors come together. Longer the better.
8
Serve over rice and enjoy.
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