Turkey and Andouille Gumbo

Turkey and Andouille Gumbo

Ingredients

• 2 cups oven roux 

• 2 lb smoked turkey, cooked, roughly chopped

•  Kosher salt

• 1/2 lb Cajun-style andouille sausage, sliced diagonally 1/2 in thick 

• 1 lb cajun style smoked sausage, sliced crosswise 1/2 in thick

• 2 large yellow onions dice into 1/4 in pieces

• 2 green bell peppers dice into 1/4 in pieces

• 4 large celery ribs dice into 1/4 in pieces

• 8 medium cloves garlic, minced

• 1/2 tsp cayenne pepper

• Freshly ground black pepper

• 2 quarts homemade smoked turkey stock or store-bought low-sodium chicken stock

• 2 dried bay leaves

• 2 large sprigs fresh thyme

• 1 pound fresh okra, caps trimmed, pods cut crosswise 1/2 inch thick

• 1/2 teaspoon filé powder, plus more as needed for serving 

• 2 tbsp chopped scallions

• 2 tbsp chopped parsley

Warm rice, thinly sliced scallions, and hot sauce, for serving

Directions

1. In a large Dutch oven, heat 1 tablespoon oil over medium-high heat until shimmering. Working in batches, sear the turkey lightly, until warmed thru, about 3 minutes. Transfer chopped turkey to a platter, then set aside until cool enough to handle. Once turkey has cooled, shred into bite-size pieces.

2. Add sliced andouille to pot and cook, stirring, until lightly browned, about 6 minutes. Using a slotted spoon, transfer to a platter and set aside.

3. Add smoked sausage to pot and cook, stirring, until lightly browned, about 6 minutes. Using a slotted spoon, transfer to a platter and set aside.

4. Add oven roux to Dutch oven and heat until hot over medium high heat, combine onion, green and yellow bell pepper, and celery and season lightly with salt. Cook over medium-high heat, stirring and scraping, until softened, about 10 minutes; lower heat to medium if any of the ingredients threaten to scorch.

5. Stir in garlic, cayenne, and a generous amount of black pepper and cook, stirring, for 2 minutes longer.

6. Add stock, bay leaves, and thyme. Season lightly with salt. Bring to a gentle simmer, then allow to cook uncovered, stirring occasionally, for 1 hour. Add okra, if using, along with sausage and shredded turkey, and gently simmer, uncovered, for 1 hour longer. Skim any fat from the surface as it accumulates.

7. Remove from heat and add parsley scallions and filé powder, if using, stirring well to break up any small lumps. Adjust seasoning. Discard thyme sprigs and bay leaves.

8. Serve gumbo with warm rice, pass hot sauce at the table, as well as filé powder, if desired, to lightly shake on top of each serving of gumbo and rice.

UrbanCowgill
December 2021(updated 2024)