How To make Smoked Turkey Gumbo
1 Smoked turkey, carcus
-including any skin 10 c Water (approximately)
1 Onion, sliced
1 Stalk celery, sliced
3 Sprigs parsley
1 Sprig fresh thyme, or 1/4
-teaspoon dried thyme 1 Bay leaf
1/4 c Vegetable oil
1/4 c All-purpose flour
1/2 c Finely diced onion
1/2 c Finely diced celery
1/2 c Finely diced green or red
-bell pepper 1 ts Chile powder (New Mexico,
-California or ancho) 1/2 ts Salt
1/4 ts Pepper
1/4 ts Dried thyme, crumbled
1/4 ts Dried oregano, crumbled
1/8 ts Cayenne (optional)
2 lb Assorted, shellfish *
2 c Cooked long-grain rice
* small raw shrimp, peeled and deveined; cooked crab meat; small shucked oysters Place the carcass in a stock pot, breaking it up, if necessary, to make it fit. Add water to cover. Bring to a boil, reduce to a simmer, and skim off any foam that comes to the surface. Add the sliced onion, celery, parsley, thyme sprig and bay leaf; simmer, uncovered, skimming occasionally, for 2 to 4 hours. (The longer you cook it, the richer the stock will be.) Do not let the stock boil or it will turn cloudy. Heat the oil in a large, heavy skillet (preferably cast iron), over medium heat. Stir in the flour and cook, stirring and scraping the entire bottom of the pan at least every 10 seconds, until the resulting roux cooks to a deep mahogany color, 10 to 15 minutes. Adjust the heat to prevent scorching, which can give a bitter taste. Turn off the heat and continue stirring a minute or two until the mixture no longer gets darker on the bottom. Carefully stir in the diced vegetables tables; don't let the roux splatter it can cause nasty burns. Stir to coat the vegetables evenly with roux; stir in the chile powder, salt, pepper, herbs and cayenne; set aside. (The roux may be prepared to this point while the stock cooks.) Strain the stock, let it stand until the fat rises to the top, and skim off the fat. Bring 8 cups of the stock to a boil in a large pot, stir in the roux vegetable mixture and simmer until slightly thickened, about 15 minutes. Add the shrimp, crab and/or oysters and simmer just until done, about 5 minutes. Taste for seasoning and correct if necessary. Serve in
soup bowls over small scoops of rice. Serves 6 to 8. PER SERVING: 255 calories 22 g protein, 21 g carbohydrate, 9 g fat (1 g saturated), 92 mg cholesterol, 343 mg sodium, 1 g fiber. Jay Harlow, San Francisco Chronicle, 11/23/92. Posted by Stephen Ceideberg; December 2 1992.
How To make Smoked Turkey Gumbo's Videos
Smoked Turkey Gumbo
Smoked Turkey Gumbo is a tradition in my house, every Friday after Thanksgiving! This is a wonderful recipe sure to bring family and friends together!
Smoked Turkey Gumbo
1 Large Yellow Onion Chopped
1 Large Green Bell Pepper Chopped
2 Stalks of Celery Chopped
1 Tbsp Minced Garlic
1 Tbsp Cajun Seasoning Blend
¾ Cup Canola Oil
1 Cup Flour
4 Cups of Chopped Collard Greens
2 lbs Turkey or Chicken pieces (preferably dark meat)
8 Cups Turkey or Chicken Stock
12 oz Beer
3 Cups of Cooked Jasmine Rice
2 Cups Sliced Smoked Sausage
Cajun Seasoning Blend
1 Tbsp Cajun Seasoning
3 tsp Paprika
2 tsp Onion Powder
2 tsp Garlic Powder
1 tsp Cayenne Pepper
2 tsp Dried Oregano
1 tsp Dried Thyme
½ tsp White Pepper (Optional)
½ tsp Black Pepper
*Put in a seal-able container and store leftover.
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Award-Winning Smoked Turkey Gumbo | In the Kitchen
Smoked Turkey Gumbo
(Note: This is a big family sized recipe designed to give us lots of leftovers. Adjust according to your needs. Our needs involve freezing lots of gumbo to enjoy later!)
5 lbs Smoked turkey, medium diced with some pulled pieces for textural variation
1.5 lbs (2 x 12 oz packages) Andouille sausage, sliced in 3/8” wheels
5 quarts smoked turkey stock or chicken stock, hot
1 lb yellow onion, small dice
¾ lb celery, small dice
1 lb green bell pepper (or mix of green and red), small dice
1 lb okra, stems removed, cut into ¼” slices
1 28-oz can crushed or ground tomatoes
¼ lb garlic, sliced or diced or pressed
2 tsp cayenne
2 tsp paprika
Salt & pepper to taste
Sprig thyme, 2 bay leaves, tied with kitchen twine
Additional seasoning—the seasoning is a matter of personal taste but as this gumbo cooked, I adjusted the seasoning with approximately 2 T “Better than Bouillon” chicken bouillon, 2 Knorr tomato bouillon cubes, and 2 T tamari soy sauce. This is what tasted good to me for this batch. You may use a custom blend of seasonings or a common cajun seasoning mix like Slap Ya’ Mama or Tony Cachere’s.
For the Roux
2 ½ cups flour
1 cup vegetable oil
1 stick butter
Toast the flour in a heavy bottom dry pan over medium-high heat, agitating constantly, until the flour starts to turn a cinnamon-like brown color. This will happen slowly at first and then rapidly as it goes from lighter to darker. The flour will begin to smoke as it approaches the appropriate level of darkness. It is imperative to keep the flour moving regularly to prevent it from burning. I stir it alternating between a spatula (to scrape the surface thoroughly) and a flat whisk (to keep from clumping).
Once the flour is appropriately browned, create a hole in the center of the pan and slowly stir in your oil, whisking consistently to blend the roux. Adjust the quantity of flour and fat to achieve a thick pasty consistency and keep stirring the roux over medium high heat until you arrive at a dark chocolatey brown color.
While the roux is cooking—if you have an assistant, or are an excellent multitasker—or once you are done with the roux:
Crisp the edges of the sliced andouille sausage by frying over medium-high heat in the bottom of your stock pot. It is important to work in batches to ensure that you achieve a crispy texture in the sausage. Remove the sausage from the pot and set aside.
Next, fry up the sliced okra in the fat from the sausage. Sizzle it until it ceases to be mucilaginous. Remove it from the pot and set aside.
Keeping your pot hot, add a little bit of oil and once hot again, add your “trinity” of onions, bell peppers, and celery. Sweat the veggies for about ten minutes until they start to become slightly translucent. Add the garlic and seasonings and cook an additional couple of minutes. Add tomatoes and cook an additional minute, stirring occasionally.
Carefully add the roux to the pot of sweated veggies, stirring thoroughly to incorporate, and cook a few minutes. Once thoroughly combined and equally hot, slowly start adding the hot stock, stirring to incorporate and break up clumps. Once all of the liquid is incorporated, bring the pot to a boil and then drop to a robust simmer. Allow to cook for about an hour.
Taste the gumbo and adjust seasoning. Add turkey, sausage, and okra back to the gumbo and cook an additional 30 minutes. Taste and make any final seasoning adjustments. Remove the thyme and bay leaf from the pot.
For service, spoon into bools (over white rice if you like) and garnish with your choice of thinly sliced scallions, flat leaf parsley, gumbo filé powder, and Louisiana hot sauce.
YETI Wild Thanksgiving | Smoked Wild Turkey & Andouille Gumbo
For Chris, this gumbo recipe is special in that it ties back to his best memories from the past year: the turkey harvest in spring. Cooking his wild turkey serves as the opportunity to share that experience through food.
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How To Make Turkey and Sausage Gumbo
Looking for a meal made for leftover Thanksgiving Turkey? Why not make a Turkey & Sausage Gumbo Recipe? I show you how easy and tasty a Turkey gumbo can be. I throw in some pork and pecan smoked sausage along with the turkey.
Turkey Gumbo Recipe
3 Tbsp Salted Butter
8oz Cajun Trinity (Onion, Bell Pepper, Celery)
3 Tbsp of jarred roux
4 Cloves Garlic (minced)
1 Sprig Fresh Thyme
8 Cups of water
3 tsp Salt
2 tsp Black Pepper
1/2 pound Sausage
1 Bay Leaf
1 pound cooked turkey cut into chunks
1 pound small cooked shrimp (optional)
Instructions:
1) Melt butter in a dutch oven.
2) Add Cajun Trinity to butter and cook over med-high heat for 4-5 minutes.
3) Stir in jarred roux and let heat for a minute.
4) Add minced garlic and the Thyme sprig and stir roux for another minute.
5) Begin adding your water a little at a time while stirring constantly to prevent lumps.
6) Continue adding water until you have used all 8 cups.
7) Bring gumbo up to a boil. Turn heat down to simmer, then add salt, pepper, and sausage.
8) Cover gumbo and let simmer 30 minutes.
9) Add 1 bay leaf and continue simmering another 30 minutes.
10) Remove bay leaf and skim fat off the top of the gumbo.
11) Add the turkey chunks and simmer another 30 minutes covered.
12) Add additional salt/pepper to taste. Remove the thyme sprig.
13) **Optional** Add frozen cooked shrimp and simmer another 20 minutes covered. Enjoy!!!
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Smoked Turkey-and-Andouille Gumbo | Southern Living
This turkey and andouille gumbo recipe has won the World Championship Gumbo Cookoff three times. Leftovers taste better the second day and this gumbo can be frozen.
Get the Recipe:
Ingredients:
1 (10-lb.) smoked turkey
10 celery stalks, divided
1 medium-size yellow onion
2 small yellow onions
3 green bell peppers, divided
1 3/4 cups all-purpose flour
1 3/4 cups canola oil
2 pounds andouille sausage, cut into bite-size pieces
3 garlic cloves, minced (about 1 1⁄2 Tbsp.)
1 1/2 teaspoons garlic powder
1 1/2 teaspoons kosher salt
1 teaspoon ground bay leaf (or 4 bay leaves)
3/4 teaspoon cayenne pepper
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1 tablespoon hot sauce (such as Tabasco)
1/4 cup very finely chopped scallions
1/4 cup very finely chopped fresh flat-leaf parsley
Cooked white rice for serving
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