Turkey Andouille Gumbo

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You can cook this recipe anytime of the year, but it is perfect for the day after the thanksgiving. So make sure to SAVE THE TURKEY CARCASS for the broth. You can add any other left over’s you got in this gumbo, but the ingredients in here are something you can make when you got that turkey craving in winter, spring, or summer, you can still execute this like a pro. Keep in mind, you can replace the turkey broth with chicken broth if desired!

 

Ingredients

  • 1/3 cup SASO Chile Pequin
  • 1 turkey carcass
  • 1 pound cooked turkey
  • 1 pound andouille sausage
  • 2 green pepper
  • 2 medium onions
  • 2 celery stalks
  • 2 green onion stalks
  • 2 large carrots
  • 6 sprigs fresh parsley
  • 3 cilantro sprigs
  • 1 tsp black pepper
  • ¼ cup cilantro
  • ½ cup olive oil
  • 1 cup vegetable oil
  • 1 ½ cup all purpose flour
  • 2 bay leaves
  • 3 tsp cayenne pepper
  • 1 tsp thyme
  • 1 tsp salt

Directions

  1. In large pot, add 10 cups of water, turkey carcass, olive oil, diced carrots, black pepper, and fresh parsley. Bring to boil, then bring back to simmer for 3 hours or more. Longer the better. If you don’t have the carcass, use any pre made turkey or chicken broth.
  2. After broth flavors have developed, strain liquid into large pot or bowl.
  3. Dice green pepper, onion, celery, and green onion. Cut sausage into ¼ inch discs. Pull turkey, or dice. Season turkey with salt and cayenne pepper.
  4. In large pot, heat vegetable oil to almost smoking (not boiling). Slowly whisk in all-purpose flour and whisking constantly until roux becomes smooth and thick. Continue to cook and stir until the color of a copper penny.
  5. Add green pepper, celery, and onions. Cook until vegetables are wilted, about 10-15 minutes.
  6. Add the turkey broth and stir well. Add SASO Chile Pequin, shredded turkey, bay leave, and thyme. Cook over medium heat for one hour.
  7. Add andouille sausage and cook for another hour or two. If gumbo becomes too thick, simply add more broth or water.
  8. Serve over cooked rice. Top with diced green onion and cilantro and enjoy!