Turkey and Andouille Gumbo Recipe

Aurora Catering's

Turkey and Andouille Gumbo
Yield - 2 -1/4 Gallons or about 36 servings

Ingredients
1 -1/2 CUPS PEANUT OIL
2 -1/4 CUPS WHITE FLOUR (or use our Roux Recipe)
4 CUPS ONIONS (Diced)
2 CUPS CELERY (Chopped)
1 CUP BELL PEPPER (Chopped)
1/2 LB ANDOUILLE SAUSAGE (Sliced 1/4" thick and quartered)
1/4 LB TASSO (Diced 1/4 inch cubes)
1 TSP WHOLE THYME LEAFS
1 TBSP GRANULATED GARLIC
2 TSP RED PEPPER FLAKES
1/2 TSP GROUND BLACK PEPPER
2 TSP WHITE PEPPER
2 CUPS TOMATO FILETS
1 CUP DRY WHITE WINE
1 GALLON TURKEY STOCK (See Recipe)
3 LBS PULLED TURKEY MEAT (Diced into 1/2 inch pieces)
1 BUNCH SHALLOTS (Chopped)

3 QUARTS CHICKEN STOCK RICE (See Recipe)

Method
Use a 10 quart cast iron Dutch oven, over medium heat wait one minute then add the oil and flour. Whisk the roux constantly (seriously do not stop) for 30 to 40 minutes or until a dark chocolate color is obtained. OR follow my recipe for a Dark Colored - Basic Roux.
Add the onions, celery and bell pepper and sauté in the roux for 15 minutes or until the onions just start to caramelize. Add the andouille, tasso, seasonings and tomato filets then sauté an additional 10 minutes. Slowly add the wine and turkey stock use a chef's spoon to completely mix all ingredients, bring the pot to a low boil. Reduce heat and simmer for 45 minutes, stirring occasionally to prevent the bottom of the pot from sticking. Add chopped shallots and serve.

Plate Presentation
Use a flat-shallow 12 ounce bowl, mound 4 ounces of rice in the center and fill the sides with gumbo. Serve additional shallots and hot sauce on the side.

Chef's Notes:
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.

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