Recipes - Turkey Gumbo

       

Servings: 8


Ingredients

*Roasted Turkey Bone Broth:

  • 1 turkey carcass (bones, and leftover skin from a roasted turkey)
  • 3 ribs celery, cut into 4-inch pieces
  • 2 medium onions, peeled and quartered
  • 4 quarts water, or enough to cover carcass
  • 2 teaspoons Spice Krewe Bayou Burn


Turkey Gumbo:

  • 3/4 cup vegetable oil
  • 3/4 cup flour
  • 2 cups chopped onions
  • 1/2 cup chopped bell peppers
  • 1/2 cup chopped celery
  • 1/2 cup sliced okra
  • 1 tablespoon Spice Krewe Bayou Burn
  • 1/2 pound smoked sausage (such as andouille or kielbasa), chopped
  • 3 quarts turkey broth* (or you can use chicken or vegetable broth)
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped green onion
  • steamed white rice, for serving

Steps

For the broth:

  • Place turkey carcass in large stockpot. Add celery, onions, water, Spice Krewe Bayou Burn.
  • Bring to a boil, reduce heat to medium and simmer, uncovered for 2 to 4 hours (the longer the better).
  • Remove from heat and skim any fat that has risen to the surface.
  • Strain through a large colander into another pot.
  • Reserve any meat that has fallen off the bones and pick off any meat that may still remain on the carcass.
  • Use immediately or freeze in quart-size containers.
  • Makes about 2 to 3 quarts (or enough for 1 gumbo).

For the gumbo:

  • Combine onions, bell peppers, and celery in a heavy-bottomed cast-iron pot or enameled cast-iron Dutch oven; and season with Spice Krewe Bayou Burn. Cook and stir vegetables over medium heat until vegetables are soft (for about 5 minutes). 
  • Add okra and sausage and cook, stirring often, for 5 to 7 minutes. Remove vegetables and sausage, and set aside.
  • Combine oil and flour in the same heavy-bottomed cast-iron pot or enameled cast-iron Dutch oven.
  • Cook over medium-low heat, stirring slowly and consistently for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.
  • Add vegetables and sausage to the roux.
  • Add broth and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 45 minutes.
  • Add reserved turkey meat and simmer for 30 minutes.
  • Add parsley and green onions.
  • To serve, ladle into soup bowls over steamed white rice.