TURKEY GUMBO WITH ANDOUILLE SAUSAGE
This hearty Turkey Gumbo with Andouille Sausage is packed with creole flavors! This authentic gumbo recipe is the ultimate comfort food dish. Loaded with turkey, Cajun sausage and veggies in a tasty broth, this easy Gumbo recipe is the perfect way to use your leftover turkey from the holidays!
Provided by Chef Kathy McDaniel
Categories Main Course
Time 1h15m
Number Of Ingredients 18
Steps:
- In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat.
- Add the Andouille sausage into the pot and cook, stirring occasionally, for about 6 minutes or until lightly browned. Transfer the sausage to a plate lined with paper towels to drain, reserving the drippings in the pot or Dutch oven.
- Add the remaining butter to the pot. Gradually whisk in the flour; and cook, whisking constantly, until the flour is a deep milk chocolate brown color, about 8-10 minutes (it can take longer if you are carefully cooking the roux over low heat). Be vigilant about stirring and paying attention to what is going on in the pot. If at any point you feel the roux is browning too fast, turn the heat down to low.
- Add the onions, celery, bell pepper, garlic, Worcestershire sauce, salt and pepper; cook, stirring often, until the vegetables are tender, about 6-8 minutes.
- Gradually add the stock, stirring until combined. Add the tomatoes, oregano, thyme, and bay leaves. Bring to a boil over medium-high heat; reduce the heat to low, and simmer, stirring occasionally for about 20-25 minutes or until slightly thickened.
- Return the Andouille sausage to the pot, cover and simmer, stirring occasionally, until the flavors meld, about 10 minutes. Stir in the shredded turkey (or chicken); cover and cook until heated through, about 8 minutes.
- Remove from the heat and discard the bay leaves. Serve the gumbo over hot cooked rice, if desired, and top with scallions.
Nutrition Facts : Calories 630 kcal, Carbohydrate 22 g, Protein 41 g, Fat 41 g, SaturatedFat 18 g, Cholesterol 178 mg, Sodium 1456 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
TURKEY & ANDOUILLE GUMBO
My favorite winter treat. The best thing to do with leftover turkey after Thanksgiving is make a large pot of this Gumbo. Enjoy.
Provided by Maymie
Categories Poultry
Time 2h30m
Yield 1 gallon, 12 serving(s)
Number Of Ingredients 15
Steps:
- To make the roux:.
- In a large heavy stockpot or cast iron skillet, combine flour and oil over low heat and cook, stirring constantly until mixture reaches a nice dark pecan-brown color. (Here is a great tutorial on making a roux, http://www.recipezaar.com/bb/viewtopic.zsp?t=225104&sid=378ee16fc9829f21e4454a60406c07ce.
- Next add your onions, bell pepper and garlic to the pot. Let cook, stirring often, until veggies are tender. (If you used a skillet to cook your roux you will need to transfer this mixture to a large stockpot at this point.).
- Add all remaining ingredients except rice, okra and file (pronounced Fee-lay).
- Allow gumbo to come up to a boil, then reduce heat, cover and let cook for 1 to 3 hours.
- It is my experience that the longer you let it simmer the better the flavor. Some folks around here even go so far as to cook gumbo a day ahead because they believe a good gumbo is at least 24 hours old.
- About 1 hour before you want to serve the gumbo you can add the okra and file, and let the mixture return to a boil. Reduce heat again and let it continue to simmer until you are ready to serve.
- Meanwhile, prepare rice according to the package directions.
- Extra file should be placed in a small bowl and served alongside the gumbo for those who want to add some to their bowl. Gumbo file is a thickening agent that comes from ground sassafras leaves and gives gumbo it's distinctive flavor.
- Serve Gumbo over rice and us hot French rolls.
Nutrition Facts : Calories 431.7, Fat 20.1, SaturatedFat 5, Cholesterol 21.6, Sodium 467.3, Carbohydrate 50, Fiber 2.9, Sugar 4.3, Protein 12.7
TURKEY ANDOUILLE GUMBO
Steps:
- In a large soup pot slowly heat oil and flour together over low heat, stirring constantly, until it becomes a nutty brown color and is very fragrant; be careful not to burn. Add onions, pepper and celery and cook, stirring, 4 minutes. Add garlic and andouille and cook 5 minutes, until some fat releases from sausage. Add stock, bay leaf, 2 teaspoons salt, cayenne and Creole spice to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add turkey and simmer 30 minutes more. Adjust seasonings and serve with hot steamed rice and a generous sprinkle of green onions.
TURKEY AND ANDOUILLE SAUSAGE GUMBO FOR UNDER 300 CALORIES
This gumbo is a great way to use leftover turkey from the holidays. If you don't have turkey, it's also good with chicken.
Provided by Cooking Light
Time 55m
Yield Serves 8 (serving size: about 1 cup gumbo, 1/2 cup rice, and about 1 tsp. bacon)
Number Of Ingredients 16
Steps:
- 1. Cook bacon in a large Dutch oven over medium 4 minutes or until crisp. Remove bacon from pan with a slotted spoon and set aside.
- 2. Add onion, green bell pepper, celery, and garlic to drippings in pan; sauté 5 minutes. Add stock, yellow bell pepper, salt, sausage, tomatoes, and okra to pan; bring to a boil. Reduce heat, and simmer 20 minutes. Stir in parsley, thyme, and turkey; cook 2 minutes or until thoroughly heated. Remove pan from heat; stir in filé powder. Serve over rice; top with reserved bacon and, if desired, chopped parsley.
Nutrition Facts : Calories 269, Carbohydrate 35g, Fat 5g, Fiber 4g, Protein 20g, SaturatedFat 2g, Sodium 506mg, Sugar 5g
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
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TURKEY AND ANDOUILLE SAUSAGE GUMBO RECIPE | MYRECIPES
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4/5 (4)Total Time 55 minsServings 8Calories 251 per serving
- Cook bacon in a large Dutch oven over medium heat 4 minutes or until crisp. Remove bacon from pan with a slotted spoon.
- Add onion, green bell pepper, celery, and garlic to drippings in pan; sauté 5 minutes. Add stock, yellow bell pepper, salt, sausage, tomatoes, and okra to pan; bring to a boil. Reduce heat, and simmer 20 minutes. Stir in parsley, thyme, and turkey; cook 2 minutes or until thoroughly heated. Remove pan from heat; stir in filé powder. Divide rice among 8 bowls; top evenly with gumbo, or follow freezing instructions. Sprinkle evenly with reserved bacon.
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