TURKEY ANDOUILLE GUMBO
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.
TURKEY GUMBO
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h
Yield 2 gallons
Number Of Ingredients 18
Steps:
- First, chop the cooked turkey into 1-inch pieces, or shred by hand, and reserve. Next, in a 3 to 4 gallon stockpot over medium heat, add the butter and melt. Next, add the flour into the butter and cook together, stirring until a dark roux has been achieved (think popcorn smell).
- Add the bacon renderings, celery, onions and bell peppers to the roux, cooking until the vegetables are softened. Next, pour a cup of the stock into the roux, mixing well to temper the roux. Then add the remaining stock and continue to cook for 30 minutes. Add the reserved turkey, the ham, file powder, garlic, salt and pepper, crushed chili peppers, thyme and bay, and cook another 30 minutes. Finally, add the okra and reduce the heat to low, cooking for 10 to 20 more minutes.
- Prepare this one day or more in advance, as the gumbo does age well.
THE BEST LEFTOVER TURKEY GUMBO
My favorite way to use leftover turkey. Must give credit where due....this is my modification to one of Emeril's recipes - his was to boil a turkey specifically for gumbo - mine is to use up those leftovers!
Provided by LorenLou
Categories Gumbo
Time 2h45m
Yield 15 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 444.9, Fat 36.1, SaturatedFat 6.3, Cholesterol 57.4, Sodium 881, Carbohydrate 12.5, Fiber 1.1, Sugar 1.8, Protein 17.1
TURKEY GUMBO
Provided by Chris Shepherd
Categories Soup/Stew turkey Thanksgiving Dinner Lunch Sausage Simmer Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 17
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.
TURKEY BONE GUMBO
Make and share this Turkey Bone Gumbo recipe from Food.com.
Provided by Tonkcats
Categories Gumbo
Yield 10-12
Number Of Ingredients 17
Steps:
- Place carcass in large soup kettle; cover with water.
- Bring to a boil; cook over low heat 1 1/2 hours.
- Drain turkey; reserve broth.
- Remove meat from carcass; chop and set aside. Heat drippings in kettle; add flour gradually, stirring constantly until a rich brown roux is formed, about 25 minutes.
- Add vegetables and cook until tender.
- Add broth and other seasonings; simmer 1 hour.
- Add turkey and sausage ; cook 15 minutes.
- Add rest of ingredients; cook 10 minutes longer.
- Serve over hot cooked rice.
Nutrition Facts : Calories 300.9, Fat 23.4, SaturatedFat 8.3, Cholesterol 37.6, Sodium 1107.1, Carbohydrate 14.8, Fiber 1.7, Sugar 2.6, Protein 7.6
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- Make the roux: Heat the oven to 350 degrees. Heat the oil or lard in a heavy-bottomed, oven-proof skillet over high heat. Using either a wire whisk or a wooden spoon, stir in the flour and continue to stir until flour and oil are well incorporated and there are no lumps. Transfer the skillet to the oven and cook, stirring every 30 minutes or so, until the roux reaches a deep brown color, about 2 hours.
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- While the roux cools, spread the diced sausage on a baking sheet and bake it in the oven until the sausage is browned all over, about 20 minutes. Remove the sheet from the oven and use a slotted spoon to transfer andouille to a plate lined with paper towels to soak up any rendered fat. If making ahead, store the sausage in an airtight container in the refrigerator until ready to use, up to 3 days.
- When you’re ready to make the gumbo, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add two-thirds each of the celery, onion and green bell pepper. Reduce the heat to medium and cook, stirring occasionally, until the onions begin to turn brown and caramelized, 15 to 20 minutes. Add the remaining celery, onion and bell pepper and cook, stirring occasionally, until the second addition of onions is translucent, about 5 minutes more. Stir in the filé powder (if using), the salt, cayenne, garlic and bay leaves, and cook, stirring often, until the filé loses its stringy quality, 2 to 3 minutes.
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