Photo: Turkey Andouille Gumbo Recipe
Ingredients
- 1 1/2 cups flour
- 1 1/2 cups oil
- 1 cup chopped onions
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 1 tablespoon chopped garlic
- 2 cups sliced andouille sausage
- 2 quarts stock
- 2 bay leaves
- Salt and cayenne
- Creole spice
- 2 cups shredded cooked turkey meat
- Steamed rice, for serving
- Chopped scallions, for garnish
Directions
In a large soup pot slowly heat oil and flour together over low heat, stirring constantly, until it becomes a nutty brown color and is very fragrant; be careful not to burn. Add onions, pepper and celery and cook, stirring, 4 minutes. Add garlic and andouille and cook 5 minutes, until some fat releases from sausage. Add stock, bay leaf, 2 teaspoons salt, cayenne and Creole spice to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add turkey and simmer 30 minutes more. Adjust seasonings and serve with hot steamed rice and a generous sprinkle of green onions.
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By leroche
Bismarck, ND
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!
By eacook1_11494040
Monroe, LA
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.
By Limaries
Petersburg, VA
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.
Read all 17 reviews