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
BBQ TURKEY OR CHICKEN GUMBO
Use this recipe with leftover roast turkey or rotisserie-style chicken, pulled from the bone.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Heat the oil in a large pot or Dutch oven over medium to medium-high heat, add the butter and melt into the oil. Add the thyme, celery, garlic, bay leaf, onions, bell peppers and some salt and pepper. Cook partially covered until tender, 15 minutes. Sprinkle the flour over the vegetables and stir a couple of minutes. Add the bourbon, and then the stock. Reduce the heat a bit to thicken. Stir in the hot sauce, Worcestershire, sugar, vinegar and tomato sauce. Add the turkey and okra, simmer to thicken and combine. Then serve or cool and store for a make-ahead meal. Reheat over medium heat.
- Serve in shallow bowls topped with scoops of rice or crackers and scallions.
TURKEY GUMBO RECIPE
Steps:
- Gather the ingredients.
- Put the bacon in a large skillet and place the skillet over medium heat. Cook until the bacon has rendered its fat. With a slotted spoon, remove the bacon pieces to paper towels to drain. You should have about 1/4 to 1/3 cup of drippings left in the pan. Refrigerate the crumbled bacon to use as a garnish or save it for another use.
- Remove 2 tablespoons of oil from the 3/4 cup and set it aside. Add the remaining oil-about 2/3 cup-to the bacon drippings. Add the flour to the bacon drippings and oil mixture and cook over medium heat, constantly stirring, for about 25 to 30 minutes, or until the roux is the color of milk chocolate. Remove the roux from the heat and set it aside.
- Heat the remaining 2 tablespoons of oil in a large Dutch oven over medium heat. Add the smoked sausage and cook for about 5 minutes, stirring frequently.
- Add the onions, celery, green and red bell pepper, and the white and light green parts of the green onions to the sausage; continue to cook for about 4 minutes, or until the vegetables are soft. Add the garlic and cook for 1 minute longer.
- To the vegetables and sausage, add the reserved roux; stir to combine.
- Gradually add 2 cups the chicken stock to the pot a little at a time, stirring constantly. Add the chopped turkey, Worcestershire sauce, bay leaves, salt, Cajun seasoning, thyme, and black pepper. Bring to a boil and then reduce the heat to low and simmer for 1 1/2 hours, stirring occasionally. If too thick, add more stock in small amounts.
- Stir the parsley and chopped green onions (dark green parts) into the gumbo and serve it over hot steamed rice.
- Garnish the turkey gumbo with extra green onions, parsley, and the crumbled cooked bacon, if desired.
Nutrition Facts : Calories 748 kcal, Carbohydrate 34 g, Cholesterol 129 mg, Fiber 2 g, Protein 41 g, SaturatedFat 11 g, Sodium 1539 mg, Sugar 10 g, Fat 49 g, ServingSize 8 servings, UnsaturatedFat 0 g
TURKEY GUMBO
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
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.
WILD TURKEY GUMBO
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
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
I cant wait until November each year when I know I will have a turkey carcass that I can use in this recipe. My kids also look forward to this every year
Provided by MissPenny
Categories Gumbo
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Prepare turkey broth; Cut carcass into several pieces.
- Cut leftover turkey meat into 3/4in pieces;cover and refrigerate.
- Cut carrot and 1 celery stalk into 2-inch pieces; cut 1 onion into 4 wedges.
- reserve remaining celery and onion for making gumbo later.
- In a 6-quart saucepot, place carass, cut up carrot, celery, and onion, and 1 garlic clove.
- Add 2 quarts of water; heat to boiling over high heat.
- Reduce heat to low and simmer uncovered, 1 hour.
- Drain broth through colander into a bowl and discard solids and return broth to saucepot.
- Heat broth to boiling and boil uncovered 5 minutes.
- Set aside.
- Meanwhile, prepare gumbo; In a 4-quart saucepan, cook flour over low heat until golden (about 10mins) stirring frequently.
- Transfer flour to cup and set aside Thinly slice remaining celery, and onion and mince remaining garlic clove.
- In same saucepan heat oil over med-hight heat.
- Add kiebasa and cook 2 mins or until lightly browned.
- With a slotted spoon transfer kielbasa to plate.
- Stir 1/4 cup turkey broth into flour in cup until paste forms.
- reduce heat to med; add paste to saucepan and cook 1 minute stirring gradually stir in 2 3/4 c turkey broth Return kielbasa to saucepan.
- Stir in onion, celery,garlic, tomatoes with their juice, tomato paste, chopped red pepper, bay leaf, salt, thyme, ground red pepper, and allspice; heat to boiling over high heat.
- Add frozen okra; reduce heat to low and simmer, covered, 45 minutes or until vegetables are tender, Stir in turkey meat; cook 1 minute Meanwhile prepare rice; In 2-quart saucepan, heat remaining 2 cups turkey broth to boiling over high heat.
- Add rice heat to boliing.
- Reduce heat to low cover and siimmer 18-20mins until rice is tender.
- To serve, discard bay leaf from gumbo.
- Spoon gumbo over rice in bowls.
Nutrition Facts : Calories 268.4, Fat 7.6, SaturatedFat 2.1, Cholesterol 30.9, Sodium 378.1, Carbohydrate 35.6, Fiber 3.5, Sugar 6, Protein 14.6
THE BEST LEFTOVER TURKEY GUMBO
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
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
MONDAY TO FRIDAY TURKEY GUMBO
Provided by Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Over high heat olive oil in a large saucepan. Add scallions, onion, bell pepper and celery. Reduce heat to medium and stir the vegetables around until tender, about 3 minutes. Add garlic, cayenne and thyme and saute for a few seconds. Add broth, bring liquid to a boil, then add beans, spinach and corn. Cover and simmer gently for 20 minutes to bring flavors together.
- Stir turkey and parsley into stew and simmer, uncovered just until turkey is cooked through. Season to taste with salt and pepper. Serve over boiled rice.
TURKEY GUMBO IN A JIFFY
Gumbo is usually a dish which takes a long time to prepare but this recipe makes it speedy and easy. It is very flavorful and is sure to be a favorite.-Amy Flack, Homer City, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, cook sausage until no longer pink; drain. Stir in the tomatoes, broth and water; bring to a boil. Stir in rice and corn; cover and remove from the heat. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 194 calories, Fat 6g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 888mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein.
TURKEY SHRIMP GUMBO
This slimmed-down version of gumbo tastes just as hearty as the classic version. -Michael Williams, Westfield, New York
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine salt and peppers; sprinkle over turkey. In a Dutch oven, brown turkey in 2 tablespoons oil; remove with a slotted spoon. Add remaining oil and flour, scraping pan bottom to loosen browned bits. Cook over medium-low heat for 25-30 minutes until dark brown in color, stirring occasionally. , Add the onion, celery, red pepper and garlic. Cook over medium heat until vegetables are crisp-tender, 4-5 minutes. Gradually stir in broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Return turkey to pan; cover and simmer for 30-45 minutes or until turkey is tender. Add okra and green onions; simmer 10 minutes. Add shrimp; simmer until shrimp turn pink, 4-5 minutes. Serve over rice.
Nutrition Facts : Calories 381 calories, Fat 13g fat (2g saturated fat), Cholesterol 88mg cholesterol, Sodium 777mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 30g protein.
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