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Smoked Turkey and Andouille Gumbo

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SERVES 6-8

Ingredients

  • FOR THE STOCK:
  • 3 lb. smoked turkey wings Or Legs
  • 6 scallions, roughly chopped
  • 4 sprigs parsley
  • 4 stalks celery, chopped
  • 3 carrots, chopped
  • 1 large white onion, chopped

  • FOR THE GUMBO:
  • ¾ cup Olive oil
  • 1½ lb. 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
  • ½ tsp. crushed red chile flakes
  • 1½ lb. smoked turkey breast, cut into ¾" pieces
  • 3 tbsp. Worcestershire sauce
  • Kosher salt, to taste
  • Cooked white rice, for serving

Instructions

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.

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