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
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.
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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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Cajun Chicken and Sausage Jambalaya #onestopchop
I can’t do shellfish, so this is it!
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Ingredients
1 lb chicken thighs, cubed
13 oz. Cajun andouille sausage (can sub Turkey sausage)
1 1/2 cups med-long grain rice
2 celery stalks, diced
1 green pepper, diced
1 yellow onion, diced
4 cloves minced garlic
1 Tbsp tomato paste
1/2cup crushed or diced tomatoes
28 oz. Chicken broth
1 Tbsp avocado oil
2 Tbsp all purpose seasoning
2 tsp garlic and herb seasoning
2 tsp Cajun seasoning
Green onions for garnish
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105 - Smoked Turkey Gumbo
Smoked Turkey Gumbo is a classic recipe from Emeril Lagasse. We used our own Smoked Turkey Drumsticks, safely frozen away from Thanksgiving just for this recipe, it’s a wonderful example of the rich gumbos New Orleans is known for.
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