Gumbo With Shrimp Turkey Meatballs Recipes

TURKEY GUMBO WITH ANDOUILLE AND SHRIMP

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.

GUMBO WITH SHRIMP & TURKEY MEATBALLS

Steps:

• In a large Dutch oven over medium heat, toast the flour for 5 minutes, until a light brown color. Whisk in 1 cup chicken stock, and then transfer to a small bowl to cool.
• In the same pot, sweat Andouille sausage with 2 tablespoons oil over medium-high heat for 3 minutes. Add onions, peppers, celery, garlic and 1 teaspoon salt and sweat for 5 minutes, stirring frequently. Add spices, stir to combine. Add tomato, okra, and chicken stock and bring to a boil. Reduce heat and simmer for 25 minutes.
• While the gumbo is simmering, prepare the meatballs. In a medium bowl, combine the ground turkey, shrimp, breadcrumbs, salt and pepper. Mix thoroughly and shape into approximately 1 tablespoon-sized balls.
• Add meatballs to the gumbo and simmer for an additional 10 minutes. Season with 1/4 teaspoon Louisiana style hot sauce.

WILD TURKEY, SAUSAGE AND SHRIMP GUMBO

Steps:

• Add oil to skillet, heat over medium heat slowly mixing in the flour to make a roux. Keep cooking and stirring until it is a dark golden brown. Be patient it can take awhile, if you burn it start over.
• Keeping the pan on medium heat stir in the onion, bell pepper, garlic, carrots, celery and black pepper. Cook for about 3 minutes or just until the vegetables start to turn tender.
• Transfer to a large soup kettle, use medium heat, gradually stir in the broth, tomatoes, salt, worcstershire sauce, hot pepper sauce, basil, thyme, cumin, bay leaf, corn, jalapenos and okra.
• Bring to a boil then add the turkey and sausage, when it reurns to a boil, reduce to heat to a simmer.
• Cover and simmer for about 30 minutes.
• Add the shrimp during the last 5 minutes.
• Serve over hot cooked rice (basmati).

THE BEST LEFTOVER TURKEY GUMBO

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!