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Turkey Andouille Gumbo Recipe

Turkey Andouille Gumbo

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (17)

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Average Rating:

Total Reviews: 17

Showing 11-17 of 17

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  • on January 06, 2007

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    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.

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  • on November 14, 2006

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    did you all use the full amt of flour and oil called for in this recipe? thx for response.

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  • on July 19, 2006

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    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.

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  • on February 22, 2006

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    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.

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  • on January 14, 2006

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    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...

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  • on November 24, 2004

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    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!

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  • on September 05, 2004

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    Wow!! A difference this one is!! A very good flavor, for sure!!

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