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Turkey Andouille Gumbo Recipe

Turkey Andouille Gumbo

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Average Rating:

Total Reviews: 17

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  • on December 13, 2012

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    I just finished making this gumbo. It has great flavor and HAD a wonderful consistency until I strayed from the recipe. I too had leftover turkey, and juice/bits as well. I added the remaining juice, which I should have subsituted for some of the stock/broth. It made the gumbo thinner...that's what happens when you tamper with perfection! In spite of that, and my attempts to thicken it by adding file and flour, it's still tasty. I hope it thickens up overnight. The only other changes I made were to use a whole onion (which is just a little more than one cup, a bit more bell pepper and more sausage (I had a link left over. Next time, aside from STICKING TO THE LIQUID REQUIREMENTS, I'll add greater amounts of onion, bell pepper and garlic. I will defitinely make this recipe again!

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  • on December 02, 2012

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    I prepared this evening using left over turkey from Thanksgiving. I think it is super. I believe the negative comments from some are from folks they may be unfamiliar with Cajun food. The roux was just the right amount, but then my family prefers a thick to a thin gumbo. Since I had turkey bones to use, I placed all in two quarts of store bought chicken stock, added a little water to almost cover, and let simmer for about four hours. Made a very rich stock to use for the gumbo. I also added okra when I added the chicken since my family enjoys okra in all our gumbos.

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  • on January 21, 2012

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    Made this gumbo for the first time ever. It takes time, but well worth it. Since I had just one cup of flour left, I added one cup of oil only. I used leftover roasted turkey I had and I also used leftover turkey stock I made. I added everything else the recipe asked for, and it came out great. Taste fantastic! Can't wait to serve it to my husband today.

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  • on March 09, 2011

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    Taste wise, this was great... it was just WAY too thick.

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  • on March 02, 2011

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    I stirred this roux for over 1/2 an hour and it never strayed from a gravy consistency. The end result also tasted like flour gravy. The only good thing was the shrimp stock; the quality of this stock gave this dish what little flavor it did have. Very disappointing for the time and money I put into it.

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  • on February 11, 2011

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    After reading some of your reviews I decided to use the full amount of flour and start with only 1 cup of oil for my roux, adding more if needed, which it was not. It took a full 10 to 15 minutes for my roux to get really brown and, as I (unfortunately have an electric range, I went with medium low heat instead of low as the directions indicate. I also used the white breast meat of a roasted chicken I picked up at the store all ready cooked, in place of turkey meat since Thanksgiving was long passed. All in all my guests and I thought it was tastey. As another reviewer mentioned mine also was pretty thick, I thought, but over the rice it was really good and the flavor was fantastic!

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  • on November 27, 2010

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    I made this a few weeks ago with the leftovers from smoking a turkey (a dry run for Thanksgiving. I doubled the recipe and made the roux in the oven. The roux appeared to have too much oil, so I let it settle, removed some oil and finished cooking the mixture. It turned out to be an incredible dark red roux. In the future I will measure the roux by weight not volume, especially if I alter the yield of the recipe. The gumbo turned out great using the smoked turkey and homemade stock.

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  • on November 26, 2010

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    I LOVE this recipe. It has become a tradition to make this the day after Thanksgiving and this is one of the best gumbos...a family favorite! We fry our cajun injected turkeys so the leftovers have an extra kick of seasoning.

    LOVE It!!!

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  • on November 29, 2008

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    I always wanted to make some kind of gumbo. After Thanksgiving, I found this recipe. All ingredients are from leftover from TG. I didn't need to go to supermarket expect "File(gumbo powder". Easy preparation and fun. AND GREAT TASTE!! I put tomato which feels like not only eating meat. I used Japanese rice which went really well!!! Because I'm Japanese!! thank you!! I'll make this again.

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  • on January 21, 2007

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    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.

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