Turkey Shrimp Gumbo Recipes

TURKEY GUMBO

Steps:

• Stir oil and flour together in a large, heavy-bottomed pot over medium heat. Cook, stirring slowly and constantly to keep the roux from burning, until the mixture becomes a dark chocolate brown, about 25 minutes. Add the onions, celery, and bell peppers to the roux all at once, and continue to stir until vegetables are wilted, about 5 minutes. Season with salt and cayenne pepper.
• Stir in the smoked sausage and bay leaves, and continue to stir for 3 to 4 minutes. Pour in the turkey stock and stir until the stock and roux mixture are well combined. Bring the gumbo to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Stir in the turkey and the file powder; simmer for 2 hours.
• About 30 minutes before serving, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Skim off any fat that rises to the surface of the gumbo; remove from heat. Stir in the parsley and green onions. Remove the bay leaves, and serve the gumbo in deep bowls with rice.

GUMBO FROM BAYOU COUNTRY

Steps:

• Roux: In a large pot add in the butter and flour and make a dark roux over medium-low heat, about 6 to 8 minutes. Remove the dark roux and set aside.
• Next, add in 1 tablespoon of olive oil to the pot and cook the shrimp over medium heat until they are just about cooked and then remove them and chill.
• Next, add the remaining 1 tablespoon of olive oil to the pot and sear the onions, celery, garlic and peppers for 5 to 6 minutes or until tender.
• Stir in the gumbo filé and then add in the turkey, ham, sausage and chicken stock and bring it to a boil over high heat.
• Once boiling stir in the roux and continue to stir until it becomes thick.
• Finish by adding the okra, thyme, parsley and shrimp and simmer over low heat for 10 minutes before serving.
• Serve the gumbo over the cooked brown rice and garnish with optional garnishes: crispy prosciutto ham, lemon zest, chopped parsley and thyme.

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 SHRIMP GUMBO

Steps:

• In a small bowl, combine salt and peppers; sprinkle over turkey. In a Dutch oven, brown turkey in 2 tablespoons oil; remove with a slotted spoon. Add remaining oil and flour, scraping pan bottom to loosen browned bits. Cook over medium-low heat for 25-30 minutes until dark brown in color, stirring occasionally. , Add the onion, celery, red pepper and garlic. Cook over medium heat until vegetables are crisp-tender, 4-5 minutes. Gradually stir in broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Return turkey to pan; cover and simmer for 30-45 minutes or until turkey is tender. Add okra and green onions; simmer 10 minutes. Add shrimp; simmer until shrimp turn pink, 4-5 minutes. Serve over rice.

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.

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.

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.

THE BEST LEFTOVER TURKEY GUMBO

Steps:

• Make the roux.
• In a large Dutch oven, over medium heat, combine the oil and flour.
• Cook, stirring constantly until dark brown (chocolate colored) for 20-30 minutes.
• Add all the chopped veggies to the roux, along with the chopped sausage.
• Cook, stirring occasionally, until the veggies are very soft, about 10 minutes.
• Add the salt and cayenne pepper.
• Add the broth and water, combining well.
• Bring to a boil, then reduce heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hrs.
• Add the turkey and sliced sausage to the gumbo.
• Cook 15 minutes more.
• Remove from heat, let sit for 5 minutes, then skim any fat that has risen to the surface.
• Stir in green onions and parsley.
• Serve over rice, with hot french bread!

GUMBO WITH SHRIMP & TURKEY MEATBALLS

Steps:

• In a large Dutch oven over medium heat, toast the flour for 5 minutes, until a light brown color. Whisk in 1 cup chicken stock, and then transfer to a small bowl to cool.
• In the same pot, sweat Andouille sausage with 2 tablespoons oil over medium-high heat for 3 minutes. Add onions, peppers, celery, garlic and 1 teaspoon salt and sweat for 5 minutes, stirring frequently. Add spices, stir to combine. Add tomato, okra, and chicken stock and bring to a boil. Reduce heat and simmer for 25 minutes.
• While the gumbo is simmering, prepare the meatballs. In a medium bowl, combine the ground turkey, shrimp, breadcrumbs, salt and pepper. Mix thoroughly and shape into approximately 1 tablespoon-sized balls.
• Add meatballs to the gumbo and simmer for an additional 10 minutes. Season with 1/4 teaspoon Louisiana style hot sauce.

SEAFOOD AND TURKEY-SAUSAGE GUMBO

Steps:

• Sprinkle flour over bottom of heavy large pot. Stir flour constantly over medium-low heat until flour turns golden brown (do not allow to burn), about 15 minutes. Pour browned flour into bowl.
• Heat oil in same pot over medium heat. Add onion and bell pepper and sauté until tender, about 7 minutes. Add garlic, thyme and bay leaf; stir 1 minute. Add sausages and sauté until brown, breaking up with back of spoon, about 5 minutes, then add browned flour. Add tomatoes with juices, broth and Creole seasoning. Bring to boil. Reduce heat, cover and simmer 20 minutes to blend flavors, stirring frequently.
• Add shrimp and catfish to pot and simmer just until seafood is opaque in center, about 5 minutes. Discard bay leaf. Season with salt and pepper and serve.

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.