Turkey and Andouille Gumbo
Yield - 1 Gallon or about 8 - 10 servings
1/4 CUP VEGETABLE OIL
3/4 LB ANDOUILLE SAUSAGE (Casing removed, Sliced 1/4" thick and quartered)
1/3 LB TASSO (Diced 1/4 inch cubes)
1 -1-4 CUPS ONIONS (Diced)
1/2 CUP CELERY (Chopped)
1/2 TSP WHOLE THYME LEAFS
1 TBSP GRANULATED GARLIC
1 TSP RED PEPPER FLAKES
1/4 TSP GROUND BLACK PEPPER
1/2 TSP WHITE PEPPER
1 CUP DRY WHITE WINE
3/4 GALLON TURKEY STOCK (See Recipe)
1/2 CUP DARK or CHOCOLATE COLORED ROUX
(See Basic Roux Recipe)
1 LB PULLED TURKEY MEAT (Diced into 1/2 inch pieces)
1/4 CUP GREEN ONIONS (Chopped)
2 QUARTS CHICKEN STOCK RICE (See Recipe)
In a heavy bottomed 2 gallon stock pot, over medium high heat; add oil, andouille and tasso, lightly brown, about 10 minutes. Add , onions and celery to the pot. Stir often until onions are clear, about 10 -15 minutes.
Add all seasonings, wine and stock, then simmer over medium low heat for at least 30 minutes.
Place the roux in a small mixing bowl, then slowly whisk in about a cup of heated gumbo broth. When the broth is completely mixed into the roux to form a paste, add about half of the mixture to the gumbo. Blend this into the gumbo, if you want a thicker/darker gumbo add the remaining roux paste. Reduce heat add turkey meat and simmer for 45 minutes, stirring occasionally to prevent the bottom of the pot from sticking.
NOTE, not all andouille and tassos are created equal!!! At this point you can adjust all seasonings to your tastes. Feel free to add any additional, thyme, garlic, peppers or even white wine.
Add chopped shallots and serve.
Use a flat-shallow 12 ounce bowl, mound 4 ounces of rice in the center and fill the sides with gumbo. Serve additional green onions and hot sauce on the side.
Gumbo is an easy recipe to prepare, however, many Cajun chef's garner their reputation from their gumbo recipe. Use this as a starting point and adjust to your own liking. But don't stray too far.
Notice that there is no salt and little pepper in this recipe, this is because many stocks are naturally salty and seasoned. The addition of seasonings in a gumbo is a matter of taste. Adjust after cooking.
to Home Cookin' Page or Return to Table of Contents
Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2010 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016