Smoked Turkey And Andouille Gumbo Recipes

Steps:

• In a large soup pot slowly heat oil and flour together over low heat, stirring constantly, until it becomes a nutty brown color and is very fragrant; be careful not to burn. Add onions, pepper and celery and cook, stirring, 4 minutes. Add garlic and andouille and cook 5 minutes, until some fat releases from sausage. Add stock, bay leaf, 2 teaspoons salt, cayenne and Creole spice to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add turkey and simmer 30 minutes more. Adjust seasonings and serve with hot steamed rice and a generous sprinkle of green onions.

Steps:

• Make the stock: Bring ingredients and one gallon water to a boil in a large stockpot. Reduce heat to medium; simmer four hours, then strain stock and keep warm. Make the gumbo: Heat 2 tablespoons of oil in an 8-quart Dutch oven over medium-high. Cook andouille until fat renders, eight to ten minutes; transfer to a plate. Add remaining oil and sprinkle in flour; make a dark roux. Add garlic, onions, and bell peppers; cook until soft, ten to twelve minutes. Stir in granulated garlic and onion, mesquite seasoning, cayenne, white pepper, and chile flakes; cook one minute. Add reserved stock and andouille, the turkey breast, Worcestershire sauce, and salt; boil. Reduce heat to medium; cook, stirring occasionally, until gumbo is thickened, about one hour. Serve with rice.

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!