Cajun Leftover Turkey Soup
Ingredients
The roux
-
¼
cup
unsalted butter
-
5
Tablespoons
gluten-free flour
The soup
-
2
teaspoons
cooking oil (optional, if using lean sausage)
-
10
oz
Andouille chicken or pork sausage, sliced
-
1
medium
white onion, chopped
-
1
cup
diced celery
-
1
cup
diced green or red bell pepper
-
2 – 3
cups
leftover smoked turkey or dark meat roast turkey, diced
-
1 – 2
Tablespoons
creole seasoning
-
1
teaspoon
cayenne pepper
-
1 ½
Tablespoons
smoked paprika
-
¼
teaspoon
kosher salt
-
4
cups
chicken broth
-
1
Tablespoon
Tabasco sauce (optional)
-
2+
cups
cooked cauliflower rice
-
to taste
salt and black pepper
-
optional
chopped fresh parsley for topping
Instructions
- Heat oil in a large pot over medium-high heat, add sausage, and brown for 5 minutes before removing it from the pot.
- In the same pot, reduce heat to medium, add butter, and whisk in flour to make a roux, cooking for 10-12 minutes until nutty brown.
- Add chopped onion, bell peppers, celery, and garlic to the pot and sauté until tender, about 8-10 minutes.
- Return the sausage to the pot, add creole seasoning, cayenne, paprika, and salt, then stir in the chicken broth.
- Cover and let the mixture simmer for 10 minutes on medium-low heat.
- Stir in the diced turkey and cauliflower rice, then season with pepper and Tabasco sauce.
- Simmer for another 10-15 minutes until ready to serve, adjusting seasoning as needed, and garnish with parsley if desired.
Nutrition Facts (estimated)
Servings
4-5
Calories
441
Total fat
26.9g
Total carbohydrates
13g
Total protein
37.4g
Sodium
975.7mg
Cholesterol
147.7mg
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