Cajun and Creole Recipes
Turkey Andouille Oyster Gumbo
Ingredients
- 6 cups cooked smoked turkey, cubed
- 1 pound andouille, sliced
- 1 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 2 cups onions, diced
- 2 cups celery, diced
- 1 cup bell pepper, diced
- 1/4 cup garlic, minced
- 3 quarts homemade turkey stock (see below)
- 2 cups green onions, sliced
- 1 cup parsley, chopped
- 1 pint Gulf oysters with its liquid
- Salt and cracked black pepper to taste
Instructions
- Turkey Stock: Remove turkey carcass to a large pot. Cover with water, bring to boil. Lower to a high simmer and cook for two hours. Remove bones and reserve for stock.
- Gumbo: In a 2-gallon stockpot, heat oil over medium high heat. When oil is hot, add flour and using a wire whisk, stir constantly until roux is golden brown. Do not scorch. Add onions, celery, bell pepper and garlic and cook approximately 3-5 minutes or until vegetables are wilted.
- Add andouille; blend into vegetable mixture and sauté for 15 minutes.
- Add turkey stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a rolling boil, reduce to simmer and cook approximately one hour.
- Add turkey, and cook for 30 minutes.
- Add oysters and simmer for an additional 10 minutes.
- Season to taste using salt and pepper and serve over cooked rice.
- Garnish with green onions and parsley.