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
Chicken and sausage gumbo!!!
Nothing like a good old gumbo on a cold day to warm the soul!!! @c4energy @DrakeClothingCo @highperformancecookers9483 #gumbo #louisiana #cajun #cajuncooking #foodyoutube #cajunfood ##comfortfood #swamp #soulfood #soup #strew #seafood
Creole style/Turkey Neck Gumbo /Southern Cooking
Turkey Neck Gumbo
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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Turkey Gumbo (Louisiana style)
Harold’s Turkey Gumbo
Ingredients:
If making your own stock:
Smoked turkey carcass
Two onions
One bell pepper
Half of a celery bunch
10 whole garlic cloves (that might be excessive, but we like garlic)
If not making stock:
2-3 boxes of good chicken stock
Gumbo ingredients:
1 lb Green onion sausage
1 lb smoked pork Tasso
1 lb Andouille Sausage
2 - 3 lbs of smoke turkey (can use chicken thighs if making a regular chicken and sausage gumbo)
Trinity is equal parts of onion, bell pepper, and celery
3 onions, diced
2-3 bell peppers depending on size, diced
Half a bunch of celery, diced
8 garlic cloves (if you like less garlic, use less.)
2-3 cups of okra (depending on your okra preference)
Roux:
1:1 oil and flour
Recipe:
Stock(if making your own)
Add turkey carcass and vegetables to a large pot with enough water to cover. Simmer for 4-6 hours before starting gumbo.
Brown Tasso, Green onion sausage, and Andouille sausage on a medium heat.
Remove from cast iron pot
Add 3/4 - 1 cup of oil (depending on how much love was left in the pot from the sausage) bring oil to 250-300 degrees. Slowly add flour and stirring constantly.
When roux is at desired color, add vegetables(trinity)
Cook vegetables until they are al dente (5-8 minutes) adding water as needed to prevent the roux from burning and vegetables from from sticking)
Add stock to cover vegetables
Add all meats (sausage and smoke turkey)
Add additional stock as needed to cover meat and while gumbo is simmering.
Let gumbo simmer for 1-3 hours depending on how many beers you want to drink.
Serve over rice and enjoy, then drink another beer.
#Yoder #yodersmokers #gumbo #gumbonation #louisiana #LouisianaCooking #food #foodie #foodlover #foodblogger #foodstagram #delicious #turkey #lsu #lsufootball
Leftover Turkey and Sausage Gumbo | Leftover Thanksgiving Recipes | Heath Riles BBQ
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Products Used:
• Heath Riles BBQ Garlic Jalapeño Rub
• Heath Riles BBQ Cajun Creole Garlic Butter Rub
• Heath Riles BBQ Chicken Rub
• SAVOIE'S Old Fashioned Dark Roux (16 oz)
• Heavy Duty Cajun Oval Cast Aluminum Roaster 13
• Portable Gas Stove
• Thermoworks Silicone Tools
• Bacon Up
Ingredients:
• Heath Riles BBQ Garlic Jalapeño Rub
• Heath Riles BBQ Cajun Creole Garlic Butter Rub
• Heath Riles BBQ Chicken Rub
• 3/4 cup SAVOIE'S Old Fashioned Dark Roux
• 1 green bell pepper, diced
• 1 medium white onion, diced
• 4 stalks of celery, chopped
• 2.5 lbs leftover turkey
• 2-3 tbsp Bacon Up
• 1 lb Andouille Sausage (Ronnie's Boudin & Craklin (225) 216-7151 in Baton Rouge, LA)
• 4 cloves of garlic, chopped
• 2 32oz boxes of Chicken Broth
• Bag of frozen okra
• 2 tbsp Gumbo File
• 3 green onions, chopped
Directions:
1. Add Bacon Up to a heated skillet and brown boudin. Once the boudin is browned, remove from the pot.
2. Brown onion, bell pepper, and celery in the pot and add then add 4 cloves of chopped garlic.
3. Slowly mix in chicken broth and stir.
4. Add 3/4 cup of roux mix to the pot and stir.
5. Add the rest of the chicken broth, boudin, and Heath Riles BBQ Rubs to the pot and stir.
6. Add 2.5 lbs of turkey, another 32oz, and bay leaves to the pot and stir. Place lid on the pot and allow to simmer.
7. Either cook down frozen okra or add frozen okra to gumbo and allow it to simmer for 1.5 hours, or longer if you prefer.
8. Add green onions, if you prefer, and stir. Allow to simmer for another 10 minutes. Total simmer time of 1 hour and 40 minutes.
Chapters
Intro 0:00
Talking about Gumbo 0:25
Season with Heath Riles BBQ Rubs 4:42
Add Turkey to Gumbo 5:33
Cover and let it simmer 5:58
Cook Okra 6:29
Add more seasonings 7:23
Recap 9:21
Slice and Taste 10:35
Outro 11:08
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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
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• Award-Winning Rubs, Sauces, Marinades, and Injections
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