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Turkey Gumbo

Serves 6-8

1/2 cup vegetable oil
1/2 cup flour
Turkey meat, dark meat preferable
1 cup onion
1/2 cup green pepper, chopped
1/2 cup celery, chopped
2 T garlic, minced
1/2 c tomato, peeled & seeded
1 quart bird stock
1/2 lb andoille sausage
1 T salt
1 t thyme
1/4 t cayenne pepper
2 bay leaves
1 T file powder
2 T green onions

  1. Heat oven to 350 degrees.
  2. Add oil and flour to a 5-6 quart cast iron dutch oven. Whisk to combine, and bake 1 1/2 hours whisking 2-3 times throughout the process.
  3. Shred turkey while roux is cooking.
  4. Move the dutch oven to the stove top.
  5. Add onion, bell peppers, celery, and garlic 7-8 minutes, stirring constantly.
  6. Add tomatoes, salt, pepper, thyme, cayenne, bay leaves. Stir. 
  7. Slowly whisk in stock 1/2 c at a time until the roux thins out, then stir in remaining stock.
  8. Cook 30 minutes on low.
  9. Make rice.
  10. Turn off heat and add file powder, stirring constantly.
  11. Gradually stir in the andoille sausage and shredded turkey.
  12. Cover and let sit 10 minutes.
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