Authentic Cajun Turkey Gumbo Recipes

GOOD NEW ORLEANS CREOLE GUMBO

Steps:

• Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
• Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
• Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
• Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

CAJUN CHICKEN AND SAUSAGE GUMBO

Steps:

• Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
• Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.

AUTHENTIC NEW ORLEANS STYLE GUMBO

Steps:

• Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
• Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
• Cook the vegetables in broth. Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.
• Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well.
• Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.
• Add meat. Add chicken, sausage, and shrimp.
• Taste and serve. At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)

AUTHENTIC CAJUN GUMBO

Steps:

• Place the first 11 ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours., Remove chicken and allow to cool. Strain broth, discarding vegetables; skim fat. Remove meat from bones; cut chicken into bite-size pieces and set aside. Discard bones., In the same pan, cook and stir oil and flour over medium heat until caramel-colored, about 14 minutes (do not burn). Add finely chopped onion; cook and stir 2 minutes longer. Gradually stir in broth. Bring to a boil., Carefully stir in sausage and reserved chicken. Reduce heat; simmer, uncovered, for 10 minutes. Stir in okra and oysters. Simmer, uncovered, 10-15 minutes longer or just until okra is tender. Stir in file powder. Serve with rice.

TURKEY GUMBO WITH ANDOUILLE SAUSAGE

Steps:

• In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat.
• Add the Andouille sausage into the pot and cook, stirring occasionally, for about 6 minutes or until lightly browned. Transfer the sausage to a plate lined with paper towels to drain, reserving the drippings in the pot or Dutch oven.
• Add the remaining butter to the pot. Gradually whisk in the flour; and cook, whisking constantly, until the flour is a deep milk chocolate brown color, about 8-10 minutes (it can take longer if you are carefully cooking the roux over low heat). Be vigilant about stirring and paying attention to what is going on in the pot. If at any point you feel the roux is browning too fast, turn the heat down to low.
• Add the onions, celery, bell pepper, garlic, Worcestershire sauce, salt and pepper; cook, stirring often, until the vegetables are tender, about 6-8 minutes.
• Gradually add the stock, stirring until combined. Add the tomatoes, oregano, thyme, and bay leaves. Bring to a boil over medium-high heat; reduce the heat to low, and simmer, stirring occasionally for about 20-25 minutes or until slightly thickened.
• Return the Andouille sausage to the pot, cover and simmer, stirring occasionally, until the flavors meld, about 10 minutes. Stir in the shredded turkey (or chicken); cover and cook until heated through, about 8 minutes.
• Remove from the heat and discard the bay leaves. Serve the gumbo over hot cooked rice, if desired, and top with scallions.

TURKEY GUMBO RECIPE

Steps:

• Gather the ingredients.
• Put the bacon in a large skillet and place the skillet over medium heat. Cook until the bacon has rendered its fat. With a slotted spoon, remove the bacon pieces to paper towels to drain. You should have about 1/4 to 1/3 cup of drippings left in the pan. Refrigerate the crumbled bacon to use as a garnish or save it for another use.
• Remove 2 tablespoons of oil from the 3/4 cup and set it aside. Add the remaining oil-about 2/3 cup-to the bacon drippings. Add the flour to the bacon drippings and oil mixture and cook over medium heat, constantly stirring, for about 25 to 30 minutes, or until the roux is the color of milk chocolate. Remove the roux from the heat and set it aside.
• Heat the remaining 2 tablespoons of oil in a large Dutch oven over medium heat. Add the smoked sausage and cook for about 5 minutes, stirring frequently.
• Add the onions, celery, green and red bell pepper, and the white and light green parts of the green onions to the sausage; continue to cook for about 4 minutes, or until the vegetables are soft. Add the garlic and cook for 1 minute longer.
• To the vegetables and sausage, add the reserved roux; stir to combine.
• Gradually add 2 cups the chicken stock to the pot a little at a time, stirring constantly. Add the chopped turkey, Worcestershire sauce, bay leaves, salt, Cajun seasoning, thyme, and black pepper. Bring to a boil and then reduce the heat to low and simmer for 1 1/2 hours, stirring occasionally. If too thick, add more stock in small amounts.
• Stir the parsley and chopped green onions (dark green parts) into the gumbo and serve it over hot steamed rice.
• Garnish the turkey gumbo with extra green onions, parsley, and the crumbled cooked bacon, if desired.

TURKEY GUMBO

Steps:

• Prepare turkey broth; Cut carcass into several pieces.
• Cut leftover turkey meat into 3/4in pieces;cover and refrigerate.
• Cut carrot and 1 celery stalk into 2-inch pieces; cut 1 onion into 4 wedges.
• reserve remaining celery and onion for making gumbo later.
• In a 6-quart saucepot, place carass, cut up carrot, celery, and onion, and 1 garlic clove.
• Add 2 quarts of water; heat to boiling over high heat.
• Reduce heat to low and simmer uncovered, 1 hour.
• Drain broth through colander into a bowl and discard solids and return broth to saucepot.
• Heat broth to boiling and boil uncovered 5 minutes.
• Set aside.
• Meanwhile, prepare gumbo; In a 4-quart saucepan, cook flour over low heat until golden (about 10mins) stirring frequently.
• Transfer flour to cup and set aside Thinly slice remaining celery, and onion and mince remaining garlic clove.
• In same saucepan heat oil over med-hight heat.
• Add kiebasa and cook 2 mins or until lightly browned.
• With a slotted spoon transfer kielbasa to plate.
• Stir 1/4 cup turkey broth into flour in cup until paste forms.
• reduce heat to med; add paste to saucepan and cook 1 minute stirring gradually stir in 2 3/4 c turkey broth Return kielbasa to saucepan.
• Stir in onion, celery,garlic, tomatoes with their juice, tomato paste, chopped red pepper, bay leaf, salt, thyme, ground red pepper, and allspice; heat to boiling over high heat.
• Add frozen okra; reduce heat to low and simmer, covered, 45 minutes or until vegetables are tender, Stir in turkey meat; cook 1 minute Meanwhile prepare rice; In 2-quart saucepan, heat remaining 2 cups turkey broth to boiling over high heat.
• Add rice heat to boliing.
• Reduce heat to low cover and siimmer 18-20mins until rice is tender.
• To serve, discard bay leaf from gumbo.
• Spoon gumbo over rice in bowls.

AUTHENTIC CAJUN TURKEY GUMBO

Steps:

• Crack the turkey carcass into several pieces.
• Place the turkey carcass and legs into a large soup kettle with 3 qts of water and 1 tsp salt.
• Boil for one hour.
• Remove the carcass and legs and cool.
• Remove the meat from the bones and discard the bones.
• Reserve the stock and the meat.
• In a heavy Dutch pven over medium heat, heat the grease and the oil.
• Add the flour, stirring constantly, and cook until it turns a deep, mahogany brown.
• Add the celery, onion, bell pepper, garlic, and parsley.
• Cook for 15-20 minutes, stirring constantly.
• Add the okra and sausage and continue cooking for 5 minutes.
• Add 2 qts of water, 2 qts turkey stock Worcestershire sauce, Tabasco, tomatoes, salt, bacon, bay leaves, and cayenne.
• Simmer, covered, for 2.5-3 hours, stirring occasionally.
• Add the turkey meat and simmer for 30 minutes.
• Just before serving, add the brown sugar and lemon juice.

CAJUN GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE RECIPE

Steps:

• In a large Dutch oven, heat 1 tablespoon (15ml) oil over medium-high heat until shimmering. Season chicken all over with salt. Working in batches, sear chicken until browned on both sides, about 5 minutes per side. Transfer chicken to a platter, then set aside until cool enough to handle. Once chicken has cooled, shred into bite-size pieces.
• Stir in garlic, cayenne, and a generous amount of black pepper and cook, stirring, for 2 minutes longer.