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Author Topic: Got Leftover Turkey? Turkey Andouille Gumbo  (Read 47897 times)
4X Keg Hero of the Month - 4X Throwdown Champion
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Metairie, Louisiana

« on: November 26, 2010, 08:54:31 AM »

There's nothing better than a good Turkey Andouille(or smoked sausage)Gumbo. Below is a lil recipe for making another good meal and maybe even better than the first one with leftover turkey.

The Stock(needed for the gumbo)


1 turkey carcass and leftover bones from Thanksgiving dinner
2 - 3 medium onions
3 - 4 ribs of celery
4 - 5 cloves of garlic
1 tablespoon of black peppercorns
2 - 4 teaspoons of salt (depending on amount of water used)
4 - 6 quarts of water (enough to cover carcass)
3 - 4 whole bay leaves

Place carcass in a large stockpot.
Cut celery into thirds (you want big pieces since you will strain these out later)
Quarter the onions
Slice the garlic, but not too thinly
Cover the carcass with water and throw the celery, onions, garlic, bay leaves, salt and peppercorns into the pot
Bring to a boil, then reduce heat to medium
Simmer, uncovered, for about 2 hours
Remove from heat and skim off fat that has risen to the surface
Strain through fine-mesh sieve (reserving the onions and celery for any soup or gumbo that you may be making)
Make sure you reserve any turkey meat that has fallen off of the carcass, and pick off any meat that remains on the carcass
I typically use this stock right away in the Turkey & Andouille Gumbo. But you can freeze it if you are not using it right away.

Hint: if freezing, store in multiple quart containers or sealable freezer bags. That way you can pull out only what you need when you need it. And remember not to overfill the containers as the liquid expands a bit when freezing. You wouldn't want one of those containers to burst in your freezer!

The Gumbo


1 cup vegetable oil
1 cup flour
4 - 5 medium onions, chopped
3 - 4 ribs of celery, chopped
3 - 4 green bell peppers, chopped
1 - 2 pounds andouille sausage, sliced cross-wise(smoked sausage works too)
4 bay leaves
4 - 6 quarts turkey stock
Leftover turkey meat
1/2 bunch fresh parsley, chopped
1 cup green onions, chopped (We LOVE green onions!)
Filé powder, if desired (used to season in bowl after serving)
2 cups long grain rice (white or brown), made according to package directions
Salt, to taste
1/2 to 1 teaspoon cayenne pepper, to taste
Water, as needed


Make the roux (pronounced "rew" or "rue") - A roux is basically flour and oil stirred slowly on low-medium to medium heat. It takes about 25-30 minutes to make, but it is well worth it. Why a roux? Well, roux darkens a stew and adds a nutty flavor. And gumbo is basically a stew made with roux.  How to make a roux? Combine flower and oil (do NOT use olive oil! It can burn) in a cast-iron pot or dutch oven, over medium heat. You need to stay close, stirring slowly and constantly for 25 to 30 minutes. Be careful! The flour can easily burn. You need to STAY there and stir. What you are looking for is a roux the color of chocolate. Be careful not to burn the roux. Have your veggies chopped before you start so that you can just dump them in at the right time.
Season the chopped onions, bell peppers and celery (the "trinity") with salt and cayenne. Add to the roux and stir until soft. About 5 minutes or until soft (translucent).
Add the stock (as the gumbo cooks down, you may want to add water later. But do so sparingly)
In a cast-iron (or comparable skillet, brown the sausage (which has been sliced cross-wise or chopped). Drain grease and transfer sausage to gumbo pot.
Bring stock to a boil and then reduce to medium-low and simmer, uncovered, for 45 to 60 minutes.
Add turkey meat and reserved onions and celery (from the stock). Continue to simmer for 20 minutes. (Truth be told, I usually let it simmer for much longer....)
Add chopped parsley and chopped green onions to the pot just before serving, saving some for the bowls after serving.
Serve in soup bowls with a scoop of rice.
Always keep extra parsley and green onions on hand to add to individual bowls. And don't forget the Crystal or Tabasco hot sauce!

« Last Edit: November 26, 2010, 10:18:56 AM by Boat-n-BBQ » Logged

"Good grillin' is like good lovin' "
  Just outside of New Orleans
2x Keg Hero of the Month - 4X Throwdown Champion
Superhero Member
Posts: 4729

Niagara Falls, Ontario

« Reply #1 on: November 26, 2010, 09:21:06 AM »

Thanks Cajunator!

TAURUS BBQ - Championship Cooking
Eat well my friends, eat well!
2x BKCG Hero of the Month
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Go fast ~ Cook slow... Marietta, GA

« Reply #2 on: November 26, 2010, 10:22:17 AM »


Showed this to the 1st Mate and its a "GO"!

We'll be makin this with our leftovers Tongue


PS I edited the tittle for Recipes!

BKCG's SN#389 (salt) at the lake  SN#1686 (pepper) On permanent loan to SIL
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2X Keg Hero of the Month; Mexican Throwdown Champion
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Posts: 5984

Charlotte, NC

« Reply #3 on: April 08, 2016, 08:26:16 AM »

supposed to be chilly this weekend. gonna make some of Caj's gumbo tomorrow. Probably throw some shrimp in in (and make a half recipe)

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