TURKEY GUMBO WITH ANDOUILLE AND SHRIMP
Gumbo is one of the great uses for a turkey drumstick. I use homemade andouille and Gulf shrimp from Alabama, but any good American shrimp and smoked sausage will do; tasso ham is another good option. And feel free to put any and all meats you want in here. I use filé powder here to thicken my gumbo, but you can skip that and use ½ pound of okra instead.
Provided by Hank Shaw
Categories Soup
Time 3h20m
Number Of Ingredients 16
Steps:
- Pour the stock and 1 quart water into a pot and bring it to a simmer.
- In a large, heavy soup pot, heat the peanut oil over medium-high heat. Stir in the flour to make a roux and cook this, stirring often, until it's the color of milk chocolate. You'll need to stir this more often as it cooks so it doesn't burn. This should take about 15 minutes.
- Add the diced vegetables and the garlic, and mix well. Let this cook over medium heat until soft, about 10 minutes. Stir in the celery seed, bay leaves, and Cajun seasoning.
- Bring the stock to a full boil and start adding it ladle by lade into the soup pot. It will sputter and seize up at first, but keep adding the stock until it has all incorporated. Bring this to a full, rolling boil and let this boil for a couple of minutes.
- Turn the heat back down to a simmer and add the turkey drumsticks. Taste for salt and let this simmer until the meat wants to fall off the bone, a couple of hours. Remove the turkey legs and pull the meat from the bone.
- Add the sausage, shrimp, and okra or about a tablespoon of filé to thicken, and let this simmer 5 minutes. Add Tabasco to taste and serve garnished with green onions over rice.
Nutrition Facts : Calories 571 kcal, Carbohydrate 21 g, Protein 52 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 273 mg, Sodium 751 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
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.
SMOKED TURKEY AND ANDOUILLE GUMBO
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.
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