Ingredients
- 1 small fresh turkey (about 10 pounds)
- 10 cups water
- 2 medium-size yellow onions, quartered
- 2 ribs celery, each cut into 6 pieces
- 2 bay leaves
- 1 tablespoon plus 1 1/2 teaspoons salt
- 1 1/2 teaspoons cayenne
- 1 1/2 cups vegetable oil
- 1 1/2 cups bleached all-purpose flour
- 2 cups chopped yellow onions
- 1 cup chopped green bell peppers
- 1 cup chopped celery
- 1/2 pound andouille or other smoked sausage, finely chopped, plus 1 pound smoked sausage, cut crosswise into 1/4-inch thick slices
- 2 tablespoons chopped green onions or scallions (green part only)
- 2 tablespoons chopped fresh parsley leaves
Directions
Put the turkey, water, quartered onions, celery pieces, bay leaves 1 tablespoon of the salt, and 1 teaspoon of the cayenne in a large, heavy pot. Bring to a boil over high heat, then reduce the heat to medium and cook, partially covered, until the turkey is tender, about 2 hours. Remove the turkey, strain and reserve the broth.
In a large, heavy pot or a Dutch oven, over medium heat, combine the oil and flour. Stirring slowly and constantly, make a dark brown roux, the color of chocolate, 20 to 25 minutes. Add the chopped onions, bell peppers, chopped celery, and chopped sausage. Cook, stirring, until the vegetables are very soft, 8 to 10 minutes. Add the reserved broth and stir until the roux mixture and broth are well combined. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hours. Meanwhile, remove the skin from the turkey and pick the meat off the bones, discarding the skin and bones. Coarsely chop the turkey meat. Add the turkey and the sliced sausage to the gumbo. Cook for 15 minutes. Remove from the heat and let sit for 5 minutes before skimming off the fat that has risen to the surface. Stir in the green onions and parsley and serve the gumbo in individual soup or gumbo bowls.











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By K9srock
Syracuse, NY
on November 30, 2012
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This is a go-to every Thanksgiving. I make broth from the carcass and use the broth as a base for this soup. This delicious soup never lasts long! In fact, I'm on my second round of making this using the broth I made after our Thanksgiving this year. AWESOME soup! The one change I make is to add okra - for a touch more authenticity. Thanks, Emeril... this rocks!
By suzynuprin
Chicago, IL
on November 28, 2009
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This is a terrific recipe, full of flavor and a perfect way to use up your leftover turkey. We have made it as written with making your own turkey stock, and we've cheated using Kitchen Basics Turkey Stock, both with success. We now smoke an extra turkey on Thanksgiving purposely for this recipe - make it, you'll love it!
By teri.maynard_11...
austin, IN
on December 01, 2008
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I've been fixing this for about 4 years now, Emeril was on Good Morning America, fixing "Turkey Gumbo". I Though I've got to try this... I now fix this every year, after Thanksgiving and Christmas...Its a tradition and
"Its awesome"!!!
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