Best Turkey Andouille Gumbo Recipes

Turkey Andouille Gumbo image

Provided by Food Network

Time 1h55m

Yield 6 servings

Number Of Ingredients 14

1 1/2 cups flour
1 1/2 cups oil
1 cup chopped onions
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 tablespoon chopped garlic
2 cups sliced andouille sausage
2 quarts stock
2 bay leaves
Salt and cayenne
Creole spice
2 cups shredded cooked turkey meat
Steamed rice, for serving
Chopped scallions, for garnish

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.

SMOKED TURKEY AND ANDOUILLE GUMBO image

Yield 6-8 servings

Number Of Ingredients 19

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.

Turkey & Andouille Gumbo image

Provided by Maymie

Categories Poultry

Time 2h30m

Yield 1 gallon, 12 serving(s)

Number Of Ingredients 15

1/2 cup vegetable oil
1/2 cup flour
1 cup onion, chopped
1 cup bell pepper, chopped
4 garlic cloves, minced
2 cups turkey meat, chopped
1 lb andouille sausage, sliced
3 quarts turkey or 3 quarts chicken broth
2 (15 ounce) cans diced tomatoes
1 (16 ounce) bag frozen okra
2 bay leaves
1 tablespoon creole seasoning (Tony Chachere's or Zatarain's)
1 teaspoon Tabasco sauce
1 tablespoon gumbo file (plus extra file for serving)
3 cups uncooked long grain white rice

Steps:

To make the roux:.
In a large heavy stockpot or cast iron skillet, combine flour and oil over low heat and cook, stirring constantly until mixture reaches a nice dark pecan-brown color. (Here is a great tutorial on making a roux, http://www.recipezaar.com/bb/viewtopic.zsp?t=225104&sid=378ee16fc9829f21e4454a60406c07ce.
Next add your onions, bell pepper and garlic to the pot. Let cook, stirring often, until veggies are tender. (If you used a skillet to cook your roux you will need to transfer this mixture to a large stockpot at this point.).
Add all remaining ingredients except rice, okra and file (pronounced Fee-lay).
Allow gumbo to come up to a boil, then reduce heat, cover and let cook for 1 to 3 hours.
It is my experience that the longer you let it simmer the better the flavor. Some folks around here even go so far as to cook gumbo a day ahead because they believe a good gumbo is at least 24 hours old.
About 1 hour before you want to serve the gumbo you can add the okra and file, and let the mixture return to a boil. Reduce heat again and let it continue to simmer until you are ready to serve.
Meanwhile, prepare rice according to the package directions.
Extra file should be placed in a small bowl and served alongside the gumbo for those who want to add some to their bowl. Gumbo file is a thickening agent that comes from ground sassafras leaves and gives gumbo it's distinctive flavor.
Serve Gumbo over rice and us hot French rolls.