Turkey Gumbo  Soups and Stews  112 reads

Turkey Gumbo


1 turkey carcass, trimmed and meat reserved (about 4 cups)
1 pint shucked oysters, undrained (optional)
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 onion, chopped
1 bunch green onions, chopped
3 stalks celery, chopped
3 cloves garlic, minced
2 bay leaves
1/2 teaspoon chopped fresh thyme
Salt, to taste
Creole seasoning, to taste
Ground black pepper, to taste
1/2 pound andouille sausage, cut into 1-inch pieces
3 tablespoons chopped fresh parsley
Hot cooked rice

Garnish:
chopped fresh parsley, chopped
fresh thyme

Place turkey carcass in a stockpot, cover with water, and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour. When cool enough to handle, strain stock into a large measuring cup, and discard bones. If using oysters, strain oyster liquor into stock. If necessary, add water to measure at least 8 cups liquid. Set aside.

In a large heavy stockpot, heat oil over medium-high heat. Add flour, and stir constantly until roux begins to brown. Reduce heat to medium, and cook, stirring constantly, until roux becomes the color of peanut butter.

Add onion, green onion, and celery; simmer over low heat until translucent. Add garlic, and cook 1 minute more. Add 8 cups stock (or more if you prefer a thinner gumbo).

Add bay leaves, thyme, salt, Creole seasoning, pepper, and andouille sausage; cover and simmer for 30 minutes. Add turkey meat and oysters, if using, and cook until oysters curl, 1 to 2 minutes. Remove bay leaves, and adjust seasonings, if necessary. Add parsley, and serve in bowls over rice. Garnish with parsley and thyme, if desired.

serves 6


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