Turkey Andouille Gumbo Recipes

TURKEY GUMBO WITH ANDOUILLE AND SHRIMP

Steps:

• Pour the stock and 1 quart water into a pot and bring it to a simmer.
• In a large, heavy soup pot, heat the peanut oil over medium-high heat. Stir in the flour to make a roux and cook this, stirring often, until it's the color of milk chocolate. You'll need to stir this more often as it cooks so it doesn't burn. This should take about 15 minutes.
• Add the diced vegetables and the garlic, and mix well. Let this cook over medium heat until soft, about 10 minutes. Stir in the celery seed, bay leaves, and Cajun seasoning.
• Bring the stock to a full boil and start adding it ladle by lade into the soup pot. It will sputter and seize up at first, but keep adding the stock until it has all incorporated. Bring this to a full, rolling boil and let this boil for a couple of minutes.
• Turn the heat back down to a simmer and add the turkey drumsticks. Taste for salt and let this simmer until the meat wants to fall off the bone, a couple of hours. Remove the turkey legs and pull the meat from the bone.
• Add the sausage, shrimp, and okra or about a tablespoon of filé to thicken, and let this simmer 5 minutes. Add Tabasco to taste and serve garnished with green onions over rice.

TURKEY GUMBO

Steps:

• In a food processor, combine 1/4 cup chopped celery, 1/4 cup chopped onion, and 1/4 cup chopped green bell pepper. Process until smooth.
• In a small bowl, combine 1/2 cup of the canola oil with the olive oil and whisk to combine. Transfer to a heavy medium saucepan or Dutch oven, add the flour, and place over moderate heat. Cook the mixture, stirring slowly and constantly, until the roux is dark brown, 20 to 25 minutes. Add the puréed vegetables, and stir to combine. Cover and reserve.
• In a heavy large pot over moderate heat, warm the remaining 1/4 cup canola oil. Add the andouille sausage and sauté, stirring occasionally, until browned on all sides, 6 to 8 minutes. Add the red bell pepper, along with the remaining green bell pepper, and sauté, stirring occasionally, until just soft and brown, 3 to 4 minutes. Add the remaining celery and onions, along with the garlic, and sauté, stirring occasionally, until the onions are softened, 3 to 4 minutes. Add 8 cups of chicken stock, along with the thyme, cayenne pepper, hot sauce, Worcestershire sauce, and the reserved roux, whisking as needed to dissolve the roux in the liquid.
• Bring the gumbo to a boil, stirring frequently, then reduce the heat to low, season the gumbo with salt and pepper, and simmer, stirring frequently, until thickened, about 15 minutes. (The gumbo should have the consistency of chowder. If it thickens too much as it simmers, add additional stock; if it's too thin, in a small bowl, stir together 1 tablespoon all-purpose flour and 3 tablespoons canola oil and gradually add this mixture to the gumbo, simmering the mixture for a few minutes between additions, until the desired consistency is reached.) Add the turkey meat and simmer, stirring occasionally, until the turkey is heated through, about 5 minutes. Serve hot. DO AHEAD: The gumbo can be prepared ahead and kept, covered in the refrigerator, up to 3 days, or frozen, in an airtight container, up to 3 months. To reheat: Warm the gumbo in a heavy pot over moderate heat, adding additional chicken stock as needed to adjust the consistency.

TURKEY ANDOUILLE GUMBO

Steps:

• 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.

SHRIMP AND ANDOUILLE GUMBO

Steps:

• Combine peppers, onions, and celery in a bowl and have ready next to the stove. In a large heavy skillet (cast iron is best) heat oil until it just begins to smoke. Gradually add flour, whisking constantly. Continue whisking constantly and cook over medium to medium-high heat until roux is dark brown and very fragrant. Add vegetable mixture and stir with a wooden spoon, continuing to cook, for 2 minutes. Add salt and dry seasonings and garlic and stir to combine, cooking for another 1 to 2 minutes, then remove pan from heat.
• Place shrimp stock in a large Dutch oven or stockpot and bring to a gentle boil. Gradually add roux mixture to boiling stock, whisking constantly, until completely incorporated and dissolved. Return to a boil and add the andouille, then reduce to a simmer and cook for 15 minutes. Taste and adjust seasoning if necessary, then add shrimp and turn off heat. Let gumbo sit for 5 minutes to allow shrimp to cook, then serve immediately over a scoop of plain white rice.
• Note: You can do everything in this recipe up to the point of adding the shrimp beforehand; bring gumbo up to a boil before adding shrimp to serve.
• Cooking the roux can be tricky. For safety's sake, wear good oven mitts while whisking (roux can cook to nearly 400 degrees F!) and be very careful not to let it burn on the bottom. If black bits show up in the roux before it is done, you must start over, boo-hoo. If the roux starts to smoke, remove it from the heat for a few minutes and keep whisking?remember that the pan will retain a lot of heat that will continue to cook the roux even off the flame. This is not a quick project! Your patience will be rewarded with a rich, delicious gumbo.
• Peel and de-vein the shrimp and reserve the shells. Refrigerate the shrimp until needed. In a saucepan or stockpot, heat the oil over medium-high heat. Add the onion, carrot, and celery and cook until slightly softened, about 5 minutes. Then, add the shrimp shells and cook, stirring constantly, until shells are pink and fragrant. Add the wine and cook until reduced by half. Add water to the pot to just past the level of the shrimp shells and add peppercorns, bay leaf, and thyme. Bring to a boil and immediately reduce to a simmer. Skim impurities (i.e., scum) from top of stock and simmer for approximately 30 to 45 minutes. Strain stock and reserve.

TURKEY & ANDOUILLE GUMBO

Steps:

• To make the roux:.
• In a large heavy stockpot or cast iron skillet, combine flour and oil over low heat and cook, stirring constantly until mixture reaches a nice dark pecan-brown color. (Here is a great tutorial on making a roux, http://www.recipezaar.com/bb/viewtopic.zsp?t=225104&sid=378ee16fc9829f21e4454a60406c07ce.
• Next add your onions, bell pepper and garlic to the pot. Let cook, stirring often, until veggies are tender. (If you used a skillet to cook your roux you will need to transfer this mixture to a large stockpot at this point.).
• Add all remaining ingredients except rice, okra and file (pronounced Fee-lay).
• Allow gumbo to come up to a boil, then reduce heat, cover and let cook for 1 to 3 hours.
• It is my experience that the longer you let it simmer the better the flavor. Some folks around here even go so far as to cook gumbo a day ahead because they believe a good gumbo is at least 24 hours old.
• About 1 hour before you want to serve the gumbo you can add the okra and file, and let the mixture return to a boil. Reduce heat again and let it continue to simmer until you are ready to serve.
• Meanwhile, prepare rice according to the package directions.
• Extra file should be placed in a small bowl and served alongside the gumbo for those who want to add some to their bowl. Gumbo file is a thickening agent that comes from ground sassafras leaves and gives gumbo it's distinctive flavor.
• Serve Gumbo over rice and us hot French rolls.

SMOKED TURKEY-AND-ANDOUILLE GUMBO RECIPE

Steps:

• Debone smoked turkey, trying not to shred meat. Cut turkey meat into manageable bite-size pieces, about 1 inch in size. Refrigerate turkey meat for later use in recipe. Place turkey carcass in a large (14-quart) stockpot.
• Remove and reserve ends from celery. Remove and reserve ends and skins from all onions. Quarter medium-size onion. Quarter all bell peppers, and remove and reserve membranes; discard seeds. Add celery ends, pepper membranes, and onion ends and skins to pot, along with quartered onion, 4 whole celery stalks, and quarters from 1 pepper. Store remaining vegetables, covered, in refrigerator for later use.
• Cover with water, and bring to a roaring boil over high; reduce heat to medium, and bring mixture to a simmer. Cook, at a steady simmer, until reduced to 8 quarts of stock, which will take up to 8 hours. Remove turkey carcass and vegetable pieces, and discard. Pour stock through a wire-mesh strainer over a large bowl to remove remaining solids; return strained stock to stockpot.
• Stir together flour and oil in a medium-size cast-iron pan with a slotted, flat spatula. Stir until mixture is thoroughly combined and lumps or bits of flour are no longer visible. Cook mixture over medium, stirring constantly, until it is dark brown in color (think of an aged penny), between 35 minutes and 1 hour and 15 minutes. (This process depends on the heat, which varies from stove-top to stove-top, and the aggressiveness of the cook. Patience is very important.) If the roux burns, throw it away and start over. A burned roux cannot be used. The spatula should constantly rub or scrape the bottom of the pot to prevent mixture from sticking and burning. If the roux begins to clump, whisk out the clump with an aluminum whisk. Once roux has reached desired color, remove pan from heat; continue stirring until slightly cooled, about 10 minutes. (The roux will continue to cook as it cools.)
• Bring stock to a light boil, and carefully stir in cooled roux. Stir until roux has completely dissolved into stock, giving stock a dark brown color. (At this stage, mixture will be very bitter and taste flat.)
• Lightly boil mixture, stirring constantly, 45 minutes. Continue to cook, stirring occasionally, 25 minutes longer.
• Add andouille sausage, in batches, to stock mixture. (Adding in batches prevents mixture from cooling down too much.) Cook, stirring occasionally, 45 minutes.
• Meanwhile, dice remaining refrigerated celery (6 stalks, about 1 1⁄2 cups), peppers (2 peppers, about 1 cup), and onions (2 small onions, about 2 cups). Keep diced vegetables separated.
• Stir the minced garlic into the stock; stir in the "trinity" (diced celery, peppers, and onions), 1 vegetable at a time, adding onions last. Be careful not to cool down the gumbo. It is wise to add 1 vegetable and then wait 5 minutes, allowing the gumbo to heat back up before adding the next vegetable. Note the change in terminology: It's now a gumbo that is still in its infancy. Cook, stirring occasionally, 30 minutes.
• Add turkey pieces slowly so the gumbo does not cool down. Lightly boil, stirring occasionally, 30 minutes. Stir gently to avoid breaking up the turkey pieces.
• Add seasonings and hot sauce. If your taste buds are sensitive to seasonings, add only half of each seasoning (except the garlic powder) and hot sauce.
• With a small aluminum ladle, begin to remove grease from top of gumbo. If additional grease rises to the surface, remove before serving. (Removing the grease is a key step.) Taste the gumbo. If it still seems flat, cook it longer for a greater depth of flavor. The amount of heat under the gumbo and the number of times it is stirred either shortens or lengthens the process.
• Once you have settled on the taste and the gumbo is ready for serving, add scallions and parsley. Serve over rice, making sure you do not see the rice in your bowl and removing bay leaves (if using). It's not meant to be like a stew or rice and gravy. It should be served like a soup with rice at the bottom of the bowl.

NEW ORLEANS-STYLE TURKEY GUMBO

Steps:

• Stir all the spices together in a small bowl. Set aside.
• In a Dutch oven or large cast iron pot, heat oil over medium heat.
• Whisk the flour into the oil until incorporated and smooth. The roux will resemble a thin cake batter. Stir continuously to prevent from burning, 20 to 25 minutes, until roux takes on a deep brown color. You may need to lower the heat to medium low toward the end.
• Reduce the heat to medium low. Add the onions, stirring them into the roux with a wooden spoon until the roux is a glossy dark brown.
• Add celery, bell pepper, garlic, and gumbo spice blend. Stir for a minute before adding stock, beer, rosemary, and sage sprigs. Bring to a light boil, then reduce the heat back to medium-low and simmer for 30 minutes.
• Add the andouille, turkey, tomatoes, okra, and liquid smoke. Simmer for another 30 minutes.
• Remove the rosemary and sage sprigs. Add Worcestershire, filé, and salt and pepper to taste.
• Serve gumbo with rice or leftover mashed potatoes and garnish with chopped sage. This is even better the next day.

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.

LEFTOVER TURKEY ANDOUILLE GUMBO

Steps:

• Chop, mince, slice and dice labeled fresh ingredients to get everything ready (keep each ingredient separate because they all have different cook times). Set aside ¼ cup of celery, ¼ cup of onion, ¼ cup of green pepper for a purée.
• Add the celery, onion and green pepper to food processor, blend until smooth and set aside (this will later be added to the roux)
• Measure 1 cup of flour (you will gradually add this to oil/butter once they're heated)
• Heat the vegetable oil and butter over medium heat in a cast iron skillet until butter is melted and oil is hot
• Gradually add the flour while constantly whisking. Making sure the flour is evenly stirring and not staying in one place for too long or at the bottom of the pot where it can burn (this will ruin your roux!)
• Once flour has been added continue stirring/whisking the roux over a low/medium heat -for about 35 minutes.* until it becomes a nice chocolate brown color with a nutty aroma. The roux needs to be stirred/whisked constantly, so that the flour toasts evenly. Be CAREFUL when stirring - do NOT let roux splash you - it's extremely hot and it HURTS.
• Once roux has achieved the right color add the puréed vegetables, and stir to combine. Remove from heat, cover and set aside.
• Add 2 tablespoons of butter to a stockpot over medium/high heat.
• Add the andouille sausage and sauté stir occasionally and cook for 6-8 minutes until it's browned on all sides.
• Once sausage has cooked add chopped red pepper and remaining chopped green pepper. Cook 4-5 minutes peppers just until the peppers begin to soften.
• Add the remaining celery and onions, along with the garlic, and sauté, stirring occasionally, until the onions are softened, 3 to 4 minutes.
• Add in the remaining chopped celery, diced onions with minced garlic and stir. Cook until onions begin to soften and look more transparent.
• Add fresh chopped thyme and stir until its evenly dispersed. Pour in chicken stock, hot sauce, Worcestershire sauce, Cajun roux and red/cayenne pepper. Occasionally stir until brought to a boil and then reduce heat to low/simmer.
• Let gumbo simmer for about 15-25 minutes, still occasionally stirring. Flavors will continue to develop and the roux will begin to thicken the gumbo as it simmers. (Add cold (cooked) turkey/chicken to simmer 5 minutes prior to serving). *While gumbo simmers add water, rice and bouillon (bouillon is totally optional but adds a really nice flavor to rice) to saucepan over medium heat
• When water is boiling and bullion is stirred in, turn heat down to a low/simmer and cover saucepan with lid. *Place a paper towel/kitchen towel between the lid and saucepan. This will help absorb the condensation instead of letting it trickle off the lid into the rice -it's a trick to prevent the rice from getting soggy! :) Set timer for 15 minutes.
• From there, add about a tablespoon of butter. Fluff and stir butter into rice, then cover for another 2 minutes.
• Remove rice from heat.
• Serve your delicious gumbo over rice and ENJOY!

TURKEY-ANDOUILLE GUMBO

Steps:

• 1 In a large saucepan over medium to medium-low heat, combining the oil and flour and cook, stirring constantly, to make as dark a roux as you can without burning it
• 2 (The heat can be higher, but you must stir more assiduously to avoid burning it
• 3 ) When the roux is medium-dark, reduce the heat to low and add the onion, bell pepper and celery
• 4 Cook them in the roux until the onions are clear and have begun to brown a little, about 10 minutes
• 5 Add the turkey bones and meat to the pot, along with the chicken stock or water, salt, pepper, hot pepper sauce, bay leaves and thyme
• 6 Bring the mixture to a simmer and cook, uncovered, for about an hour
• 7 While it's simmering, occasionally skim fat from the surface
• 8 In a large skillet over medium-low heat, heat the andouille or sausage to remove excess fat
• 9 Drain on paper towels, and then add the sausage to the gumbo pot
• 10 Reduce heat to low and simmer the gumbo, stirring occasionally, for 1 to 2 hours (it improves with time)
• 11 Remove and discard the bay leaves
• 12 Using tongs, transfer the turkey bones from the pot to a work surface
• 13 Strip off all the meat from the bones and return the meat to the pot, discarding the bones
• 14 Add the scallions and simmer for 3 to 4 more minutes to lose their crispness
• 15 Check seasonings and adjust to taste
• 16 To serve, put about 1/2 cup of fluffy cooked rice in individual bowls and top with about 1 cup of the gumbo
• 17 Sprinkle with file powder, if desired

SMOKED TURKEY AND ANDOUILLE GUMBO

Steps:

• Make the stock: Bring ingredients and one gallon water to a boil in a large stockpot. Reduce heat to medium; simmer four hours, then strain stock and keep warm. Make the gumbo: Heat 2 tablespoons of oil in an 8-quart Dutch oven over medium-high. Cook andouille until fat renders, eight to ten minutes; transfer to a plate. Add remaining oil and sprinkle in flour; make a dark roux. Add garlic, onions, and bell peppers; cook until soft, ten to twelve minutes. Stir in granulated garlic and onion, mesquite seasoning, cayenne, white pepper, and chile flakes; cook one minute. Add reserved stock and andouille, the turkey breast, Worcestershire sauce, and salt; boil. Reduce heat to medium; cook, stirring occasionally, until gumbo is thickened, about one hour. Serve with rice.