Turkey Bone Gumbo

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Rated 5 stars out of 5
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  • Read 25 Reviews
Total Time:
3 hr 50 min
Prep
10 min
Cook
3 hr 40 min
Yield:
4 servings
Level:
Intermediate
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Ingredients

  • 1 cup plus 2 tablespoons vegetable oil
  • 1 1/4 cup flour
  • 1 1/2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped bell peppers
  • salt
  • cayenne
  • 1 pound smoked sausage, such as andouille or kiebasa, cut crosswise into 1/2 inch slices
  • 3 bay leaves
  • 6 cups turkey stock
  • leftover turkey meat, about 3 to 4 cups
  • 2 tablespoons chopped parsley
  • 1/2 cup chopped green onions
  • 1 tablespoon file powder
  • 2 cups cooked long grain white rice

Directions

In a Dutch oven, over medium heat, combine the oil and flour and stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4-5 minutes, or until wilted. Season with salt and pepper. Add the sausage and bay leaves. Continue to stir for 3 to 4 minutes. Add the stock. Stir until the roux mixture and stock are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Add the turkey. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat . Stir in the parsley and green onions. Remove the bay leaves and serve in deep bowls with rice. you

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Newest Ratings and Reviews

Read all 25 reviews

  • on November 24, 2012

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    We have been making this gumbo recipe for years now...primarily on the day after Thanksgiving. We leave out the sausage......and take our time with the roux. Classic!

    people found this review Helpful.
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  • on December 01, 2011

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    This was my first attempt at gumbo and it was so tasty! The heat may not have been high enough because my "dark brown roux" took more like 45-50 minutes. Well worth it! Enjoy! Great gumbo - even for beginners like me!

    people found this review Helpful.
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  • on November 29, 2011

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    I absolutely Love this recipe!! I have been making it for years and it has never failed me! Great stock and the flavor is outrageous. Yes, this recipe does take time... but it is well worth it.

    people found this review Helpful.
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