SAUSAGE GUMBO
To keep it simple, we've opted for just the essential ingredients in this rendition of the hearty Creole favorite: sausage, okra, rice and a little spice.
Provided by EatingWell Test Kitchen
Categories Healthy Turkey Sausage Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Cook sausage in a Dutch oven over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer to a medium bowl lined with paper towels.
- Return the pan to medium-high heat and add oil. Add onion and cook, stirring often, until translucent, about 2 minutes. Add garlic and Cajun seasoning and cook, stirring often, until fragrant, about 30 seconds. Add flour and cook, stirring to coat the vegetables, until the flour browns, about 1 minute. Add tomatoes and cook, stirring occasionally, until they begin to release their juices, about 2 minutes. Stir in broth, cover, increase heat to high and bring to a boil.
- Return the sausage to the pan, along with okra and rice; reduce the heat to a simmer. Cook until the okra is heated through and the rice is tender, about 10 minutes. Serve sprinkled with sliced scallions, if using.
Nutrition Facts : Calories 164.7 calories, Carbohydrate 17.8 g, Cholesterol 25.3 mg, Fat 6.2 g, Fiber 3 g, Protein 11.5 g, SaturatedFat 1.6 g, Sodium 627.2 mg, Sugar 4.9 g
TURKEY GUMBO RECIPE
Steps:
- Gather the ingredients.
- Put the bacon in a large skillet and place the skillet over medium heat. Cook until the bacon has rendered its fat. With a slotted spoon, remove the bacon pieces to paper towels to drain. You should have about 1/4 to 1/3 cup of drippings left in the pan. Refrigerate the crumbled bacon to use as a garnish or save it for another use.
- Remove 2 tablespoons of oil from the 3/4 cup and set it aside. Add the remaining oil-about 2/3 cup-to the bacon drippings. Add the flour to the bacon drippings and oil mixture and cook over medium heat, constantly stirring, for about 25 to 30 minutes, or until the roux is the color of milk chocolate. Remove the roux from the heat and set it aside.
- Heat the remaining 2 tablespoons of oil in a large Dutch oven over medium heat. Add the smoked sausage and cook for about 5 minutes, stirring frequently.
- Add the onions, celery, green and red bell pepper, and the white and light green parts of the green onions to the sausage; continue to cook for about 4 minutes, or until the vegetables are soft. Add the garlic and cook for 1 minute longer.
- To the vegetables and sausage, add the reserved roux; stir to combine.
- Gradually add 2 cups the chicken stock to the pot a little at a time, stirring constantly. Add the chopped turkey, Worcestershire sauce, bay leaves, salt, Cajun seasoning, thyme, and black pepper. Bring to a boil and then reduce the heat to low and simmer for 1 1/2 hours, stirring occasionally. If too thick, add more stock in small amounts.
- Stir the parsley and chopped green onions (dark green parts) into the gumbo and serve it over hot steamed rice.
- Garnish the turkey gumbo with extra green onions, parsley, and the crumbled cooked bacon, if desired.
Nutrition Facts : Calories 748 kcal, Carbohydrate 34 g, Cholesterol 129 mg, Fiber 2 g, Protein 41 g, SaturatedFat 11 g, Sodium 1539 mg, Sugar 10 g, Fat 49 g, ServingSize 8 servings, UnsaturatedFat 0 g
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
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.
TURKEY GUMBO
This is a great after-Thanksgiving recipe for leftover turkey. It has become a tradition in our home.
Provided by HONEYFROG
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 4h10m
Yield 4
Number Of Ingredients 16
Steps:
- Stir oil and flour together in a large, heavy-bottomed pot over medium heat. Cook, stirring slowly and constantly to keep the roux from burning, until the mixture becomes a dark chocolate brown, about 25 minutes. Add the onions, celery, and bell peppers to the roux all at once, and continue to stir until vegetables are wilted, about 5 minutes. Season with salt and cayenne pepper.
- Stir in the smoked sausage and bay leaves, and continue to stir for 3 to 4 minutes. Pour in the turkey stock and stir until the stock and roux mixture are well combined. Bring the gumbo to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Stir in the turkey and the file powder; simmer for 2 hours.
- About 30 minutes before serving, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Skim off any fat that rises to the surface of the gumbo; remove from heat. Stir in the parsley and green onions. Remove the bay leaves, and serve the gumbo in deep bowls with rice.
Nutrition Facts : Calories 1431.7 calories, Carbohydrate 81.7 g, Cholesterol 166.9 mg, Fat 93.3 g, Fiber 5.6 g, Protein 63.9 g, SaturatedFat 20.8 g, Sodium 2385.7 mg, Sugar 7.1 g
TURKEY GUMBO
Provided by Chris Shepherd
Categories Soup/Stew turkey Thanksgiving Dinner Lunch Sausage Simmer Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- In a food processor, combine 1/4 cup chopped celery, 1/4 cup chopped onion, and 1/4 cup chopped green bell pepper. Process until smooth.
- In a small bowl, combine 1/2 cup of the canola oil with the olive oil and whisk to combine. Transfer to a heavy medium saucepan or Dutch oven, add the flour, and place over moderate heat. Cook the mixture, stirring slowly and constantly, until the roux is dark brown, 20 to 25 minutes. Add the puréed vegetables, and stir to combine. Cover and reserve.
- In a heavy large pot over moderate heat, warm the remaining 1/4 cup canola oil. Add the andouille sausage and sauté, stirring occasionally, until browned on all sides, 6 to 8 minutes. Add the red bell pepper, along with the remaining green bell pepper, and sauté, stirring occasionally, until just soft and brown, 3 to 4 minutes. Add the remaining celery and onions, along with the garlic, and sauté, stirring occasionally, until the onions are softened, 3 to 4 minutes. Add 8 cups of chicken stock, along with the thyme, cayenne pepper, hot sauce, Worcestershire sauce, and the reserved roux, whisking as needed to dissolve the roux in the liquid.
- Bring the gumbo to a boil, stirring frequently, then reduce the heat to low, season the gumbo with salt and pepper, and simmer, stirring frequently, until thickened, about 15 minutes. (The gumbo should have the consistency of chowder. If it thickens too much as it simmers, add additional stock; if it's too thin, in a small bowl, stir together 1 tablespoon all-purpose flour and 3 tablespoons canola oil and gradually add this mixture to the gumbo, simmering the mixture for a few minutes between additions, until the desired consistency is reached.) Add the turkey meat and simmer, stirring occasionally, until the turkey is heated through, about 5 minutes. Serve hot. DO AHEAD: The gumbo can be prepared ahead and kept, covered in the refrigerator, up to 3 days, or frozen, in an airtight container, up to 3 months. To reheat: Warm the gumbo in a heavy pot over moderate heat, adding additional chicken stock as needed to adjust the consistency.
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LEFTOVER TURKEY GUMBO - OLIVIA'S CUISINE
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4/5 (5)Estimated Reading Time 4 minsServings 8Total Time 2 hrs
- Heat the oil in a large dutch oven pot, over medium heat, for about 5 minutes so it gets very hot. Add the flour and whisk, forming a roux.
- Lower the heat to medium low and cook, stirring constantly, until the roux becomes dark like chocolate, about 30 to 45 minutes. Be careful not to burn it or you'd have to start again!
- Add the onions, garlic, bell peppers and celery and stir to combine. Cook for a couple of minutes until softened.
- Add the beer, chicken broth, bay leaves, dried spices, Worcestershire sauce, cayenne pepper and salt. Bring to a boil, stirring occasionally, and then reduce to a simmer. Add the sausage and stir to combine. Cook for 1 to 2 hours, stirring every now and then, and skimming off the fat that rises to the surface.
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