Turkey Camp Turkey Gumbo Recipes

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TURKEY GUMBO WITH ANDOUILLE AND SHRIMP



Turkey Gumbo with Andouille and Shrimp image

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

½ cup peanut oil, (lard, or butter)
1 cup flour
1 quart stock, (turkey or other good similar stock)
2 bell peppers, (diced)
2 celery stalks, (diced)
1 large yellow onion, (diced)
6 garlic cloves, (minced)
2 to 4 turkey drumsticks
¼ teaspoon celery seed
2 bay leaves
2 tablespoons Cajun or Creole seasoning
¼ to ½ pound smoked sausage or tasso ham, (cut into coins or chunks)
1 pound peeled, (raw shrimp)
1/2 pound sliced okra ((or 2 tablespoons filé powder))
Tabasco or other hot sauce to taste
Chopped green onions, (for garnish)

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 GUMBO



Turkey Gumbo image

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

4 stalks celery, chopped
3 small yellow onions, chopped
1 large green bell pepper, seeded and chopped
3/4 cup canola oil
3 tablespoons olive oil
1 1/3 cups all-purpose flour
16 ounces andouille sausage, sliced into thin rounds
1 small red bell pepper, seeded and chopped
8 cloves garlic, minced
8 to 10 cups chicken stock or low-sodium chicken broth, as needed
2 tablespoons fresh thyme leaves, chopped
1 1/2 teaspoons cayenne pepper
1/4 cup hot sauce, preferably Crystal
1/4 cup Worcestershire sauce
2 teaspoons kosher salt, as needed
1 1/4 teaspoons freshly ground black pepper, as needed
4 cups pulled cooked turkey meat or rotisserie chicken, skin removed

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.

THE BEST LEFTOVER TURKEY GUMBO



The Best Leftover Turkey Gumbo image

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

1 1/2 lbs torn/shredded leftover turkey meat
8 cups turkey broth or 8 cups chicken broth
1 cup water
1 1/2 cups canola oil
1 1/2 cups flour
2 cups chopped yellow onions
1 cup chopped green bell pepper
1 cup chopped celery
1/2 lb smoked sausage, finely chopped (I use food processor)
1 lb smoked sausage, sliced 1/4 inch thick
1 tablespoon salt
1 teaspoon cayenne pepper (or a little more if you like)
2 tablespoons chopped green onions (green part only)
2 tablespoons chopped fresh parsley leaves

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

WILD TURKEY GUMBO



Wild Turkey Gumbo image

This is a great recipe for a hearty soup. You can substitute tame turkey for wild turkey and still call it wild turkey gumbo because of the wild rice. You can add more kick by increasing the spices or less kick by decreasing them.

Provided by natural sugar

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 6h5m

Yield 20

Number Of Ingredients 14

1 cup wild rice
water to cover
2 teaspoons Celtic sea salt, divided
3 quarts chicken broth, divided
2 tablespoons coconut oil
3 cups cubed wild turkey breast, or more to taste
1 large onion, chopped
2 large carrots, quartered lengthwise and sliced
4 stalks celery, chopped
1 pound bag frozen okra
1 teaspoon white pepper
¾ teaspoon freshly ground black pepper
3 tablespoons chopped jarred jalapeno peppers
1 teaspoon hot sauce (such as Texas Pete®)

Steps:

  • Place wild rice in a bowl and pour in enough water to cover; soak 4 hours to overnight. Drain rice.
  • Mix wild rice and 1 teaspoon salt together in a stockpot and add about 3 cups chicken broth. Bring broth to a boil, reduce heat to medium-low, cover stockpot, and simmer until rice is tender, about 30 to 40 minutes.
  • Heat coconut oil in a large skillet over medium heat. Cook and stir turkey, onion, carrots, and celery in the hot oil until turkey is cooked through and vegetables are slightly tender, 10 to 15 minutes. Add okra to turkey mixture and cook until okra is thawed, 5 to 7 minutes; season with 1 teaspoon salt, white pepper, and black pepper.
  • Combine wild rice, turkey mixture, jalapeno peppers, hot sauce, and remaining chicken stock in a slow cooker.
  • Cook on High for 1 hour.

Nutrition Facts : Calories 481.5 calories, Carbohydrate 10 g, Cholesterol 248.2 mg, Fat 10.6 g, Fiber 1.7 g, Protein 81.7 g, SaturatedFat 3.7 g, Sodium 938.8 mg, Sugar 1.9 g

TURKEY GUMBO



Turkey Gumbo image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h

Yield 2 gallons

Number Of Ingredients 18

1 pound cooked turkey, white and dark meat
1 1/2 sticks butter
3/4 cup all-purpose flour
1/4 cup bacon renderings
3 ribs celery, chopped
2 medium onions, chopped
1 bell pepper, chopped
8 cups chicken or turkey stock
1 pound ham, diced
1 pound canned tomatoes, rough chopped
2 tablespoons file powder
1 tablespoon minced garlic
1 tablespoon mixed salt and ground pepper
1 tablespoon mixed salt and ground pepper
1 teaspoon crushed hot red chili peppers
1 teaspoon fresh thyme leaves
1/2 teaspoon ground bay leaves, or 3 whole leaves
2 cups diced okra

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.

AUTHENTIC CAJUN TURKEY GUMBO



Authentic Cajun Turkey Gumbo image

In our house this is the only thing we do with leftover turkey! Serve over rice and with hot corn bread. This is our all-time favorite gumbo recipe from La Bonne Cuisine Cookbook from New Orleans. After cooking this for more than 25 years, we now ad-lib, I throw all the leftover turkey in, cover with water and go from there. But, for those of you who have never made a gumbo, it helps to follow the recipe a few times. This recipe is very tried and true, you will create an out of this world gumbo! *Just be careful to NOT burn the roux. You must stir constantly. Plan on having someone else answer the phone, you can't do both. I am from New Orleans and have had my share of gumbo, believe you-me! This one is the best!

Provided by Penny Stettinius

Categories     Gumbo

Time 5h

Yield 16-18 serving(s)

Number Of Ingredients 23

1 turkey carcass
2 turkey legs (or thighs)
1/2 cup bacon grease
1/2 cup cooking oil
1 cup flour
8 celery ribs
3 large onions, chopped
1 bell pepper, chopped
2 garlic cloves, minced
1/2 cup fresh parsley, chopped
1 lb okra, sliced (frozen is fine)
1 cup smoked sausage, sliced
2 cups water
2 cups turkey stock
1/2 cup Worcestershire sauce
Tabasco sauce
12 ounces tomatoes, diced
1 1/2 tablespoons salt
4 slices bacon, slices cut into 1 pieces
1 -2 bay leaf
cayenne
1 teaspoon brown sugar
1 tablespoon lemon juice

Steps:

  • Crack the turkey carcass into several pieces.
  • Place the turkey carcass and legs into a large soup kettle with 3 qts of water and 1 tsp salt.
  • Boil for one hour.
  • Remove the carcass and legs and cool.
  • Remove the meat from the bones and discard the bones.
  • Reserve the stock and the meat.
  • In a heavy Dutch pven over medium heat, heat the grease and the oil.
  • Add the flour, stirring constantly, and cook until it turns a deep, mahogany brown.
  • Add the celery, onion, bell pepper, garlic, and parsley.
  • Cook for 15-20 minutes, stirring constantly.
  • Add the okra and sausage and continue cooking for 5 minutes.
  • Add 2 qts of water, 2 qts turkey stock Worcestershire sauce, Tabasco, tomatoes, salt, bacon, bay leaves, and cayenne.
  • Simmer, covered, for 2.5-3 hours, stirring occasionally.
  • Add the turkey meat and simmer for 30 minutes.
  • Just before serving, add the brown sugar and lemon juice.

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