As a gift at work this week, I received a delicious Smoked Greenberg Turkey. We have Thanksgiving plans with the family later this week and aren’t in charge of the Turkey…We wanted to still eat it while it was fresh so we went ahead and carved it up. With more turkey than just 2 people can eat I was trying to get creative with more ways to cook it up, so I was inspired to make Gumbo. My mother-in-law is from Lake Charles, Louisiana so I have big shoes to fill when it comes to cajun cooking! I didn’t cut any corners and made all parts from scratch beginning with the stock – and definitely the roux! With the help of a hilarious cookbook that my mother-in-law gave me, Who’s Your Mama, Are You Catholic and Can You Make a Roux, and the recipe from the Greenberg website… I have to say this turned out rather delicious.
If you have a few days off after Thanksgiving and lots of Turkey leftovers to go through – this is a great recipe. See a few of my tips below and enjoy!
- Make the stock homemade the day before. This recipe can take a very long time if you try and do it all at once so I recommend making the stock the night before. If you have leftover stock you can save and freeze it.
- Make a homemade roux. This is the key to good gumbo per my mother-in-law. I stirred this roux constantly for close to an hour, but at minimum it takes at least 30 minutes. You want to end with a deeper chocolate brown color. See example below for the before and after roux pics.
- This recipe is a bit spicy so if you do not love spice I would hold the cayenne pepper.
- Also, I really love okra in my gumbo, but it is not in season right now though this could be a great additive.
- Serve with French Bread in addition to the rice and garnishes.
Turkey and Andouille Sausage Gumbo
Hearty Turkey and Andouille Sausage Gumbo
- Turkey Stock:
- Water - one gallon or enough to cover turkey carcass
- 1 Tablespoon Black Peppercorns
- 2 Yellow Onions, Chopped
- 3 Carrots, Peeled and Chopped
- 1 Turkey Carcass
- 4 Sprigs Thyme
- 3 - 4 Bay Leaves
- 4 Stalks Celery, Chopped
- 4 Garlic Cloves, Peeled
- 1 Pound Andouille Sausage
- 1 Cup Vegetable Oil
- 1 1/4 Cups Flour
- 1 Large Yellow Onion, chopped
- 1 Medium Green Bell Pepper, chopped
- 2 Cups Chopped Celery
- 1 Teaspoon Salt
- 1 Teaspoon Cayenne (optional)
- 3 - 4 Bay Leaves
- 6 Cups Stock
- Reserved Turkey Meat from making Stock
- 5 Cups additional chopped Turkey
- 1/2 Tablespoon Gumbo Filé Powder
- White Rice
- Chopped Parsley
- Chopped Green Onion Tops
- Step 1 Stock: Remove all skin from turkey and cut or break the carcass to fit it in the stock pot. Add all ingredients to the pot and fill with water. Place pot over high heat and bring to a boil then reduce to simmer for 2 hours, uncovered. Strain the stock reserving the liquid. Once the solid portion has cooled, sort through and reserve the remaining turkey pieces for the gumbo.
- Step 2 Gumbo: Remove sausage from casing and crumble into a cast iron pan or dutch oven. Cook over medium-high heat until cooked through. Transfer to a plate and set aside.
- Step 3 In the same pot, heat oil over medium- high heat and add in flour. Stir or whisk continuously until the roux becomes a chocolate brown color. This will take a minimum of 30 minutes and up to an hour. If you feel the roux is beginning to burn at any point, reduce heat immediately and continue to stir.
- Step 4 Once the roux reaches the desired color – add in the onions, celery and bell peppers and continue to stir for another couple of minutes. Add salt, cayenne (optional) and sausage and continue to stir for another 4 – 6 minutes.
- Step 5 Add bay leaves and stock and bring to a boil then reduce to simmer and allow to cook for an hour uncovered, stirring occasionally. Skim off fat that comes to the surface.
- Step 6 Add turkey and continue to simmer uncovered for another 2 hours.
- Step 7 Adjust seasonings and thin out with more stock if necessary. Just before serving, mix file powder with a few tablespoons of stock stirring to make a smooth consistency and then add to the gumbo.
- Step 8 Serve over rice and top with parsley and green onions.