Chicken Or Turkey Gumbo Recipes

Steps:

• For the smoked turkey stock: Bring the smoked turkey legs, carrot, celery, onions and 1 gallon water to a simmer in a large pot and cook for 3 hours. Strain the stock, pick the turkey meat off of the legs and reserve. You should have about 3 quarts stock.
• For the gumbo: Melt the butter in a large pot over high heat. Whisk in the flour, reduce the heat to medium and cook, stirring constantly so the roux doesn't burn, until chocolate brown, about 15 minutes.
• Add the onions to the roux and continue to cook, stirring frequently, until the onions are caramelized and brown, 15 to 20 minutes. Stir in the Creole spice mix, and then add the smoked chicken sausage, celery, peppers and garlic and cook for 4 to 5 minutes. Whisk in the Worcestershire sauce, thyme, bay leaves and turkey stock and bring to a simmer. Cook the gumbo, stirring occasionally, for about 60 minutes.
• Add the okra, tomatoes, file powder, hot sauce and picked turkey meat. Season with salt and pepper and simmer for 30 minutes more.
• For the white rice: Bring 3 cups water to a boil in a saucepan. Stir in the long-grain rice, reduce the heat to a simmer, cover and cook until all of the liquid is absorbed, 12 to 15 minutes. Fluff the rice with a fork and season with salt and pepper.
• For serving: Divide the rice among bowls and ladle the gumbo on top.

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.

Steps:

• Heat the oil in a large pot or Dutch oven over medium to medium-high heat, add the butter and melt into the oil. Add the thyme, celery, garlic, bay leaf, onions, bell peppers and some salt and pepper. Cook partially covered until tender, 15 minutes. Sprinkle the flour over the vegetables and stir a couple of minutes. Add the bourbon, and then the stock. Reduce the heat a bit to thicken. Stir in the hot sauce, Worcestershire, sugar, vinegar and tomato sauce. Add the turkey and okra, simmer to thicken and combine. Then serve or cool and store for a make-ahead meal. Reheat over medium heat.
• Serve in shallow bowls topped with scoops of rice or crackers and scallions.

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!

Steps:

• In large deep skillet, heat olive oil.
• Add onion, celery, peppers, okra and saute for 2 minutes.
• Add garlic and saute another 2 minutes.
• Add flour to vegetable-oil mixture and stir.
• Continue stirring until flour turns brown.
• Add chicken, tomatoes, broth and seasonings.
• Shrimp or sausage can be added if desired.
• Simmer for 20 minutes.
• Serve over cooked rice.