Smoked Turkey And Andouille Gumbo Recipes

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CHICKEN, TURKEY, AND SMOKED SAUSAGE GUMBO



Chicken, Turkey, and Smoked Sausage Gumbo image

The file gumbo should be added to the pot off the fire for its proper thickening action. Go ahead make my day and add mussels, clams, crab.

Provided by Rita1652

Categories     Gumbo

Time 4h

Yield 6-8 serving(s)

Number Of Ingredients 21

1 cup vegetable oil
1 cup flour
1 1/2 cups chopped onions
3 garlic cloves, minced
1 cup chopped carrot
1 cup chopped celery
1 cup chopped bell pepper
1 lb smoked sausage, such as andouille or 1 lb kielbasa, cut crosswise into 1/2 inch slices
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups chicken broth or 6 cups water
1/2 lb boneless chicken meat, cut into 1 inch chunks
1/2 lb boneless turkey meat, cut into 1 inch chunks
1 lb okra, sliced
2 lbs cleaned shrimp
1 teaspoon Old Bay Seasoning
2 tablespoons chopped parsley
1/2 cup chopped green onion
Tabasco sauce
1 tablespoon file powder

Steps:

  • Combine the oil and flour in a large cast-iron Dutch oven over medium heat.
  • Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux.
  • Add the onions, garlic, celery, carrots and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
  • Add the sausage, salt, cayenne, and bay leaves.
  • Continue to stir for 3 to 4 minutes.
  • Add the chicken broth or water.
  • Stir until the roux mixture and water are well combined.
  • Bring to a boil, then reduce heat to medium-low.
  • Cook, uncovered, stirring occasionally, for 1 hour.
  • Season the chicken and turkey with old bay and add to the pot.
  • Simmer for 1 hour.
  • Add okra simmer 45 minutes.
  • Add shrimp simmer another 5 to 8 minutes don`t overcook the shrimp!
  • Skim off any fat that rises to the surface.
  • Remove from the heat.
  • Stir in the parsley, green onions.
  • Remove the bay leaves and serve with lots of white rice.
  • Add extra seasoning if needed or hot sauce for heat to your liking!
  • If you like, sprinkle a small amount of gumbo filé in your individual serving for a little more flavor.

SHRIMP AND ANDOUILLE GUMBO



Shrimp and Andouille Gumbo image

This recipe can be made with prepared stock, but it makes perfect sense to use the shrimp shells you would otherwise discard to make your own, at a fraction of the cost and 10 times the flavor. Don't worry if you don't have all the herbs; the most important ingredients are the shrimp shells, onion, bay leaf and carrot. The stock will still be good even if it's missing a few components.

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 10 servings

Number Of Ingredients 28

1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
2 large onions, diced
2 celery stalks, diced
3/4 cup vegetable oil or lard
3/4 cup flour
2 bay leaves
1 tablespoon kosher salt
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
6 cloves garlic, minced
5 1/2 cups reserved shrimp stock, recipe follows
1 pound andouille sausage, cut in 1/2-inch pieces (half-moons)
Peeled, deveined shrimp, reserved from making stock, below
Plain cooked white rice, for serving
2 pounds medium shrimp, with shells
2 tablespoons vegetable oil
1 small onion, roughly chopped
1 carrot, roughly chopped
1 stalk celery, roughly chopped
1/2 cup white wine
Water
3 black peppercorns
1 bay leaf
1/2 teaspoon dried thyme leaves (or a couple fresh sprigs)

Steps:

  • Combine peppers, onions, and celery in a bowl and have ready next to the stove. In a large heavy skillet (cast iron is best) heat oil until it just begins to smoke. Gradually add flour, whisking constantly. Continue whisking constantly and cook over medium to medium-high heat until roux is dark brown and very fragrant. Add vegetable mixture and stir with a wooden spoon, continuing to cook, for 2 minutes. Add salt and dry seasonings and garlic and stir to combine, cooking for another 1 to 2 minutes, then remove pan from heat.
  • Place shrimp stock in a large Dutch oven or stockpot and bring to a gentle boil. Gradually add roux mixture to boiling stock, whisking constantly, until completely incorporated and dissolved. Return to a boil and add the andouille, then reduce to a simmer and cook for 15 minutes. Taste and adjust seasoning if necessary, then add shrimp and turn off heat. Let gumbo sit for 5 minutes to allow shrimp to cook, then serve immediately over a scoop of plain white rice.
  • Note: You can do everything in this recipe up to the point of adding the shrimp beforehand; bring gumbo up to a boil before adding shrimp to serve.
  • Cooking the roux can be tricky. For safety's sake, wear good oven mitts while whisking (roux can cook to nearly 400 degrees F!) and be very careful not to let it burn on the bottom. If black bits show up in the roux before it is done, you must start over, boo-hoo. If the roux starts to smoke, remove it from the heat for a few minutes and keep whisking?remember that the pan will retain a lot of heat that will continue to cook the roux even off the flame. This is not a quick project! Your patience will be rewarded with a rich, delicious gumbo.
  • Peel and de-vein the shrimp and reserve the shells. Refrigerate the shrimp until needed. In a saucepan or stockpot, heat the oil over medium-high heat. Add the onion, carrot, and celery and cook until slightly softened, about 5 minutes. Then, add the shrimp shells and cook, stirring constantly, until shells are pink and fragrant. Add the wine and cook until reduced by half. Add water to the pot to just past the level of the shrimp shells and add peppercorns, bay leaf, and thyme. Bring to a boil and immediately reduce to a simmer. Skim impurities (i.e., scum) from top of stock and simmer for approximately 30 to 45 minutes. Strain stock and reserve.

SMOKED TURKEY AND ANDOUILLE GUMBO



SMOKED TURKEY AND ANDOUILLE GUMBO image

Categories     Soup/Stew     Dinner

Yield 6-8 people

Number Of Ingredients 26

FOR THE STOCK
3 pounds smoked turkey wings
6 scallions, roughly chopped
4 sprigs parsley
4 stalks celery, chopped
3 carrots, chopped
1 large white onion, chopped
FOR THE GUMBO
3⁄4 cup canola oil
1 1⁄2 pounds 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 tablespoon granulated garlic
1 tablespoon granulated onion
2 teaspoons mesquite seasoning
1 teaspoon cayenne
1 teaspoon ground white pepper
1⁄2 teaspoon crushed red chile flakes
1 1⁄2 pounds smoked turkey breast, cut into 3⁄4" pieces
3 tablespoons Worcestershire sauce
Kosher salt, to taste
Cooked white rice, for serving

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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