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Turkey Andouille Oyster Gumbo


  • 6 cups cooked smoked turkey, cubed
  • 1 pound andouille, sliced
  • 1 cup vegetable oil
  • 1 1/2 cups 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


  1. 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.
  2. 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.
  3. Add andouille; blend into vegetable mixture and sauté for 15 minutes.
  4. 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.
  5. Add turkey, and cook for 30 minutes.
  6. Add oysters and simmer for an additional 10 minutes.
  7. Season to taste using salt and pepper and serve over cooked rice.
  8. Garnish with green onions and parsley.