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.
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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.
Email me at blevinrobinson@westcoastcajun.com
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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.
Be sure to check us out online on Facebook and Instagram (@marymacbakehouse), Twitter (@marymacpodcast), and on our website, marymacpodcast.com! You can also see us in person at Standing Chimney the first Saturday of every month!
Creole style/Turkey Neck Gumbo /Southern Cooking
Turkey Neck Gumbo
Smoked Turkey Gumbo-Laya Part 1
Is it a Gumbo? Is it Jambalaya? It can be both. Here's how. Here we make the Gumbo Base. Part 2 covers the Jambalaya version.
Gluten Free, Diabetic Friendly, Low Carb.
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