Turkey Gumbo with Andouille and Shrimp
User Reviews
5
Turkey Gumbo with Andouille and Shrimp
Description
This gumbo begins with making a milk chocolate-colored roux from peanut oil and flour, which provides depth and thickness. Diced bell peppers, celery, onions, and garlic are cooked in the roux until soft, followed by spices including celery seed, bay leaves, and Cajun or Creole seasoning that imparts characteristic flavor. Incorporating turkey or similar stock and water transforms the roux into a soup base.
Turkey drumsticks simmer for several hours until the meat is tender enough to pull from the bone, enriching the broth. Andouille sausage or smoked sausage adds smoky, cured notes, while peeled shrimp and sliced okra (or filé powder as a thickener) provide classic gumbo elements. Hot sauce can be added to taste, and chopped green onions garnish the finished dish.
This gumbo is filling and robust, suitable for a main course especially on cooler days. The blend of meats and spices offers complex flavors, and the thickened broth pairs well with rice or crusty bread.
Ingredients
- ½ cup peanut oil lard, or butter
- 1 cup flour
- 1 quart stock turkey or other good similar stock
- 2 bell peppers diced
- 2 celery diced, stalks
- 1 onion diced, large, yellow
- 6 garlic minced, cloves
- 2 to 4 turkey drumsticks
- ¼ teaspoon celery seed
- 2 bay leaf
- 2 tablespoons Cajun seasoning or Creole seasoning
- ¼ to ½ pound smoked sausage cut into coins or chunks, or tasso ham
- 1 pound peeled, raw shrimp
- 1/2 pound okra or 2 tablespoons filé powder, sliced
- hot sauce Tabasco or other, to taste
- green onions for garnish, chopped
Instructions
- 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 Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Calories | 571kcal | 29% |
| Carbohydrates | 21g | 7% |
| Protein | 52g | 104% |
| Fat | 31g | 48% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 273mg | 91% |
| Sodium | 751mg | 31% |
| Potassium | 905mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1250IU | 25% |
| Vitamin C | 35mg | 39% |
| Calcium | 160mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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