SMOKED TURKEY AND ANDOUILLE GUMBO

SMOKED TURKEY AND ANDOUILLE GUMBO image

Yield 6-8 servings

Number Of Ingredients 19

Previous Next

FOR THE GUMBO:
¾ cup canola oil
1½ lb. andouille, roughly chopped
1 cup flour
3 cloves garlic, minced
1 small red onion, minced
1 small white onion, minced
1 green bell pepper, minced
1 red bell pepper, minced
1 tbsp. granulated garlic
1 tbsp. granulated onion
2 tsp. mesquite seasoning
1 tsp. cayenne
1 tsp. ground white pepper
½ tsp. crushed red chile flakes
1½ lb. smoked turkey breast, cut into ¾" pieces
3 tbsp. Worcestershire sauce
Kosher salt, to taste
2 qts chicken stock

Steps:

Heat 2 tbsp. oil in an 8-qt. Dutch oven over medium-high. Cook andouille until fat renders, 8-10 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, 10-12 minutes. Stir in granulated garlic and onion, mesquite seasoning, cayenne, white pepper, and chile flakes; cook 1 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 1 hour. Serve with rice.