CHICKEN AND TURKEY GUMBO
Provided by Robert Irvine : Food Network
Categories main-dish
Time 5h55m
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- For the smoked turkey stock: Bring the smoked turkey legs, carrot, celery, onions and 1 gallon water to a simmer in a large pot and cook for 3 hours. Strain the stock, pick the turkey meat off of the legs and reserve. You should have about 3 quarts stock.
- For the gumbo: Melt the butter in a large pot over high heat. Whisk in the flour, reduce the heat to medium and cook, stirring constantly so the roux doesn't burn, until chocolate brown, about 15 minutes.
- Add the onions to the roux and continue to cook, stirring frequently, until the onions are caramelized and brown, 15 to 20 minutes. Stir in the Creole spice mix, and then add the smoked chicken sausage, celery, peppers and garlic and cook for 4 to 5 minutes. Whisk in the Worcestershire sauce, thyme, bay leaves and turkey stock and bring to a simmer. Cook the gumbo, stirring occasionally, for about 60 minutes.
- Add the okra, tomatoes, file powder, hot sauce and picked turkey meat. Season with salt and pepper and simmer for 30 minutes more.
- For the white rice: Bring 3 cups water to a boil in a saucepan. Stir in the long-grain rice, reduce the heat to a simmer, cover and cook until all of the liquid is absorbed, 12 to 15 minutes. Fluff the rice with a fork and season with salt and pepper.
- For serving: Divide the rice among bowls and ladle the gumbo on top.
THE BEST LEFTOVER TURKEY GUMBO
My favorite way to use leftover turkey. Must give credit where due....this is my modification to one of Emeril's recipes - his was to boil a turkey specifically for gumbo - mine is to use up those leftovers!
Provided by LorenLou
Categories Gumbo
Time 2h45m
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- Make the roux.
- In a large Dutch oven, over medium heat, combine the oil and flour.
- Cook, stirring constantly until dark brown (chocolate colored) for 20-30 minutes.
- Add all the chopped veggies to the roux, along with the chopped sausage.
- Cook, stirring occasionally, until the veggies are very soft, about 10 minutes.
- Add the salt and cayenne pepper.
- Add the broth and water, combining well.
- Bring to a boil, then reduce heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hrs.
- Add the turkey and sliced sausage to the gumbo.
- Cook 15 minutes more.
- Remove from heat, let sit for 5 minutes, then skim any fat that has risen to the surface.
- Stir in green onions and parsley.
- Serve over rice, with hot french bread!
Nutrition Facts : Calories 444.9, Fat 36.1, SaturatedFat 6.3, Cholesterol 57.4, Sodium 881, Carbohydrate 12.5, Fiber 1.1, Sugar 1.8, Protein 17.1
BBQ GUMBO
Steps:
- For the roux: Preheat the oven to 400 degrees F.
- Mix flour and oil well in a wide, flat-bottomed oven-safe pot such as a cast-iron skillet. Bake, stirring every 15 to 20 minutes, until it reaches a dark brown color and has a strong nutty smell, up to 2 hours. Pour off and reserve excess oil that is left on top of the finished roux.
- For the broth: Meanwhile, using a large stockpot, heat the stock to a low boil and place in smoked rib bones and chicken bones. Simmer on low for about 2 hours to enrich broth with smoke flavor and collagen from the bones.
- In a large stockpot over medium-high heat, add 1/2 cup of the leftover oil from the roux and heat until it is shimmering.
- Add the celery, green peppers and onions, and sweat them until tender, fragrant and translucent. Add the garlic and continue to cook briefly until fragrant. Add the roux and stir to combine with the vegetables until it forms a well-amalgamated paste. Add about three-quarters of the broth. Bring to a low boil, then add the Cajun seasoning, rib meat, chicken meat and pork sausage. Simmer on low heat for 45 minutes.
BBQ TURKEY OR CHICKEN GUMBO
Use this recipe with leftover roast turkey or rotisserie-style chicken, pulled from the bone.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Heat the oil in a large pot or Dutch oven over medium to medium-high heat, add the butter and melt into the oil. Add the thyme, celery, garlic, bay leaf, onions, bell peppers and some salt and pepper. Cook partially covered until tender, 15 minutes. Sprinkle the flour over the vegetables and stir a couple of minutes. Add the bourbon, and then the stock. Reduce the heat a bit to thicken. Stir in the hot sauce, Worcestershire, sugar, vinegar and tomato sauce. Add the turkey and okra, simmer to thicken and combine. Then serve or cool and store for a make-ahead meal. Reheat over medium heat.
- Serve in shallow bowls topped with scoops of rice or crackers and scallions.
CHICKEN, TURKEY, AND SMOKED SAUSAGE GUMBO
The file gumbo should be added to the pot off the fire for its proper thickening action. Go ahead make my day and add mussels, clams, crab.
Provided by Rita1652
Categories Gumbo
Time 4h
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Combine the oil and flour in a large cast-iron Dutch oven over medium heat.
- Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux.
- Add the onions, garlic, celery, carrots and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
- Add the sausage, salt, cayenne, and bay leaves.
- Continue to stir for 3 to 4 minutes.
- Add the chicken broth or water.
- Stir until the roux mixture and water are well combined.
- Bring to a boil, then reduce heat to medium-low.
- Cook, uncovered, stirring occasionally, for 1 hour.
- Season the chicken and turkey with old bay and add to the pot.
- Simmer for 1 hour.
- Add okra simmer 45 minutes.
- Add shrimp simmer another 5 to 8 minutes don`t overcook the shrimp!
- Skim off any fat that rises to the surface.
- Remove from the heat.
- Stir in the parsley, green onions.
- Remove the bay leaves and serve with lots of white rice.
- Add extra seasoning if needed or hot sauce for heat to your liking!
- If you like, sprinkle a small amount of gumbo filé in your individual serving for a little more flavor.
BBQ TURKEY
This is a great BBQ Turkey recipe. We almost never have any leftovers. This recipe can be used with almost any size bird.
Provided by Julie G
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 5h45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat a gas grill for low heat.
- Rub some of the butter all over the turkey, inside and out, then rub all over with chicken base. Cut remaining butter into cubes and toss with onions, apples, and garlic in a large bowl. Stuff the bird with this mixture and place in a disposable aluminum roasting pan. Fold the turkey skin around the neck area to cover the hole and then turn the turkey over and pour wine into the opening at the other end until the turkey is full or the bottle is empty. Set the turkey breast side up.
- Place the roasting pan on the grill and cover loosely with aluminum foil. If you have a pop up timer or heat safe meat thermometer, insert it into the turkey breast. Close the lid.
- Roast until the temperature in the breast reads 170 degrees F (75 degrees C) and the temperature in the thickest part of the thigh reads 180 degrees C (80 degrees C), about 4 hours depending on the temperature of your grill. When the temperature is getting close, remove the aluminum foil covering the turkey and allow it to brown during the final minutes of cooking. If it starts to brown too much, just cover it back up. Allow the turkey to rest for at least 20 minutes before carving.
Nutrition Facts : Calories 1294.1 calories, Carbohydrate 16.2 g, Cholesterol 467.9 mg, Fat 76.7 g, Fiber 2.4 g, Protein 117.7 g, SaturatedFat 32.4 g, Sodium 1310.4 mg, Sugar 9.6 g
AUTHENTIC CAJUN TURKEY GUMBO
In our house this is the only thing we do with leftover turkey! Serve over rice and with hot corn bread. This is our all-time favorite gumbo recipe from La Bonne Cuisine Cookbook from New Orleans. After cooking this for more than 25 years, we now ad-lib, I throw all the leftover turkey in, cover with water and go from there. But, for those of you who have never made a gumbo, it helps to follow the recipe a few times. This recipe is very tried and true, you will create an out of this world gumbo! *Just be careful to NOT burn the roux. You must stir constantly. Plan on having someone else answer the phone, you can't do both. I am from New Orleans and have had my share of gumbo, believe you-me! This one is the best!
Provided by Penny Stettinius
Categories Gumbo
Time 5h
Yield 16-18 serving(s)
Number Of Ingredients 23
Steps:
- Crack the turkey carcass into several pieces.
- Place the turkey carcass and legs into a large soup kettle with 3 qts of water and 1 tsp salt.
- Boil for one hour.
- Remove the carcass and legs and cool.
- Remove the meat from the bones and discard the bones.
- Reserve the stock and the meat.
- In a heavy Dutch pven over medium heat, heat the grease and the oil.
- Add the flour, stirring constantly, and cook until it turns a deep, mahogany brown.
- Add the celery, onion, bell pepper, garlic, and parsley.
- Cook for 15-20 minutes, stirring constantly.
- Add the okra and sausage and continue cooking for 5 minutes.
- Add 2 qts of water, 2 qts turkey stock Worcestershire sauce, Tabasco, tomatoes, salt, bacon, bay leaves, and cayenne.
- Simmer, covered, for 2.5-3 hours, stirring occasionally.
- Add the turkey meat and simmer for 30 minutes.
- Just before serving, add the brown sugar and lemon juice.
GUMBO SLOPPY JOES
Just a few ingredients, including a can of chicken gumbo soup, are needed for this variation on sloppy joe sandwiches. "I made this recipe often when I was working because it's done in a hurry," recalls Wanda Stonebraker of Wheatfield, Indiana.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6-7 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, ketchup and mustard; bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until mixture reaches desired thickness. Serve on buns.
Nutrition Facts :
EASY CHICKEN (TURKEY) GUMBO
This is a great way to use up leftover turkey or chicken. Very similar to traditional gumbo, this is a quick and easy alternative - a thick, hearty gumbo that can be spiced up even more at the table with some Louisiana Hot Sauce and/or Cajun Seasoning. Enjoy!
Provided by Just Call Me Martha
Categories Gumbo
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In large deep skillet, heat olive oil.
- Add onion, celery, peppers, okra and saute for 2 minutes.
- Add garlic and saute another 2 minutes.
- Add flour to vegetable-oil mixture and stir.
- Continue stirring until flour turns brown.
- Add chicken, tomatoes, broth and seasonings.
- Shrimp or sausage can be added if desired.
- Simmer for 20 minutes.
- Serve over cooked rice.
Nutrition Facts : Calories 190.8, Fat 10.4, SaturatedFat 1.9, Cholesterol 26.2, Sodium 608.7, Carbohydrate 10.1, Fiber 2.2, Sugar 4.7, Protein 14.2
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