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| Turkey Andouille Gumbo Recipe Courtesy of Emeril Lagasse Show: The Essence of Emeril Episode: Gumbo Show Overall User Rating:  |
EASIEST MOST DELICIOUS GUMBO I HAVE EVER MADE!
12/02/2007 at 07:38pm
User: Anonymous User Rating:
The ONLY thing I changed was adding a bag of frozen okra near the end of the cooking time. I didn't have time to cook a turkey breast one night so I did shrimp and andouille instead- OUTSTANDING!
Tailgate Favorite!
11/24/2004 at 12:39pm
User: JOHN PAUL from Bear, DE User Rating:
An awesome recipe and a perennial tailgating request following Thanksgiving. I thicken it a little more than Emeril does by making half again more roux. I also add some file' at the end, just before serving. Great way to use the pickins' off the carcass. Go Blue Hens!
lots of roux for a gumbo
11/14/2006 at 10:58am
User: judy from mesa, AZ User Rating:
did you all use the full amt of flour and oil called for in this recipe? thx for response.
BAMMM
09/05/2004 at 09:34am
User: ANNE from Ruston, LA User Rating:
Wow!! A difference this one is!! A very good flavor, for sure!!
Great on a rainy day
07/19/2006 at 03:27pm
User: theresa from port st lucie, FL User Rating:
This recipe was so easy to follow and the results were fantastic! My family and I enjoyed this meal for three straight days. We couldn't get enough of it.
Turkey Andouille Gumbo
04/11/2006 at 07:41pm
User: john from milwaukee, WI User Rating:
enjoyed this completely. would recommend to everyone.
Turkey-Bone Gumbo is the real deal
02/22/2006 at 09:11pm
User: george from greenwood, IN User Rating:
I have been making Turkey-Bone Gumbo since I received Emeril's "Louisiana Real & Rustic" cookbook back in 1998. On Saturday after Thanksgiving, I start making the turkey stock. The following Saturday, it's a party at George's house full of football and cards. Everyone who has ever tasted this gumbo will agree that it's "Real & Rustic"... Way to go Emeril & Marcelle Bienvenu, I have never thrown away a turkey carcas since 1999.
Watch the Pot Size
01/21/2007 at 08:40pm
User: Alison from Bellevue, WA User Rating:
I am sure I used the wrong size pot to do this gumbo. I used a 5 qt stockpot which I thought would be large enough. When I put in all 1 1/2 cups of oil and flour - I could never get to "roux" stage - just a brown thickened soupy consistency. I even turned the gas up to medium to get some fire under it. Stirred for over 1/2 hour - and never got it to go down to a paste consistency - which is what I'm guessing it needs to be. (Doesn't state in the recipe so wasn't sure.) This is where a larger pot would've added more area for the oil/flour to touch the surface of the hot pan and boil it down quicker... I added the veggies, stock, etc and wound up with a huge pot of tasty gravy - - not really what I was going for. Wound up taking out half of the "gravy" and poured in another 4 cups of just stock. Once this boiled down a bit I skimmed the surface quite a bit to degrease. In the end it came out OK. Flavor was good, but not terrific. I think Emeril's recipes really call for watching the production of it on TV. Lots is left up the the imagination including quantities on creole seasoning and cayenne. Usually I like cooking like that - but when using hot/spicy things - good to have a little direction. All in all an OK recipe - but probably wouldn't make again.
Try some smoked turkey stock...
01/14/2006 at 11:38pm
User: George from McHenry, IL User Rating:
What an excellent recipes. Did a twist on this one... Smoked a turkey breast over the holiday's. Did a 'stock' with the carcass. Tasted great with the Andouille sausage... Enjoy...
VERY GOOOD!!!
01/06/2007 at 01:18pm
User: Beth from Palatka, FL User Rating:
Every taste blended just right, the scallions set it off. My family loved it so much it is requested often. Served over rice is excellent.