16 Sep

SMOKED TURKEY AND ANDOUILLE GUMBO

Stock Ingredients:
 3 lbs smoked turkey wings or legs
 6 scallions, roughly chopped
 4 parsley
 4 stalks celery, chopped
 3 carrots, chopped
 1 large white onion, chopped
Gumbo Ingredients:
 0.75 cup Olive oil
 1.50 lbs 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 tbsp granulated garlic
 1 tbsp granulated onion
 2 tsp mesquite seasoning
 1 tsp cayenne
 1 tsp ground white pepper
 0.50 tsp crushed red chili flakes
 1.50 lbs smoked turkey breast, cut into .75" pieces
 3 tbsp Worcestershire sauce
 Kosher salt, to taste
 Cooked white rice, for serving
1

Make the stock: Bring ingredients and 1 gallon water to a boil in a large stockpot. Reduce heat to medium; simmer 4 hours, then strain stock and keep warm.

2

Make the gumbo: Heat 2 tbsp. oil in an 8-qt. Dutch oven over medium-high. Cook andouille until fat renders, 8–10 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, 10–12 minutes. Stir in granulated garlic and onion, mesquite seasoning, cayenne, white pepper, and chile flakes; cook 1 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 1 hour. Serve with rice.

Nutrition Facts

Servings 6

Ingredients

Stock Ingredients:
 3 lbs smoked turkey wings or legs
 6 scallions, roughly chopped
 4 parsley
 4 stalks celery, chopped
 3 carrots, chopped
 1 large white onion, chopped
Gumbo Ingredients:
 0.75 cup Olive oil
 1.50 lbs 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 tbsp granulated garlic
 1 tbsp granulated onion
 2 tsp mesquite seasoning
 1 tsp cayenne
 1 tsp ground white pepper
 0.50 tsp crushed red chili flakes
 1.50 lbs smoked turkey breast, cut into .75" pieces
 3 tbsp Worcestershire sauce
 Kosher salt, to taste
 Cooked white rice, for serving

Directions

1

Make the stock: Bring ingredients and 1 gallon water to a boil in a large stockpot. Reduce heat to medium; simmer 4 hours, then strain stock and keep warm.

2

Make the gumbo: Heat 2 tbsp. oil in an 8-qt. Dutch oven over medium-high. Cook andouille until fat renders, 8–10 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, 10–12 minutes. Stir in granulated garlic and onion, mesquite seasoning, cayenne, white pepper, and chile flakes; cook 1 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 1 hour. Serve with rice.

SMOKED TURKEY AND ANDOUILLE GUMBO
IngredientsDirections

Leave a Reply