Turkey and sausage gumbo. This gumbo is a great use for leftover roasted turkey, though cooked chicken will also work. We skip the long-stirred roux here in favor of filé. Add stock, yellow bell pepper, salt, sausage, tomatoes, and okra to pan; bring to a boil.
Why not make a Turkey & Sausage Gumbo Recipe? I show you how easy and tasty a Turkey gumbo can be. Learn how to make Turkey sausage gumbo & see the Smartpoints value of this great recipe. This Delicious Turkey and sausage gumbo using 15 simple ingredients and 5 simple steps. Follow these simple steps to achieve apetizing meal.
Ingredients of Turkey and sausage gumbo
- Prepare 1 cup of flour.
- Prepare 1 cup of butter.
- Prepare 1 cup of diced onions.
- You need 1 cup of diced bell pepper.
- It’s 1 cup of diced clergy.
- It’s 1 can of whole kernal corn.
- It’s 1 can of stewed tomatoes.
- It’s 1 tsp of crab boil.
- Prepare 1 tsp of red pepper flakes.
- Prepare 2 tbsp of Louisiana Hot sauce.
- Prepare 48 oz of chicken stock.
- You need 3 cup of leftover turkey.
- It’s 3 of red hot sausage links sliced.
- You need 16 oz of package of conecuh sausage cut into pieces.
- Prepare 1 of rice on the side.
This "trinity" of celery, onions, and bell peppers is often used in Cajun and Creole cooking. As the name implies, turkey gumbo is made with turkey. First you take the carcass and boil it up with some aromatics for a fragrant broth, and (Though if you're not the type to serve ham along the turkey on Thanksgiving, sliced smoky sausage such as kielbasa or andouille is a terrific thing to add, as well.) This turkey gumbo is pretty typical in that it has the main meat — turkey legs and thighs — plus something smoked, in this case my homemade andouille sausage, and a seafood like shrimp, crab or crawfish. I do not advise using turkey breast here, because it doesn't take well to long stewing.
Turkey and sausage gumbo instructions
- Melt 1 cup of butter in 5 quart saucepan..
- Slowly and in 1 cup of flour to melted butter on medium low heat. Cook for 15 minutes until your roux is a dark chocolate color. Careful not to burn your roux. ( Or use a gumbo base of your choice).
- Stir in onion, bell pepper, celery, red pepper flakes, crab boil and hot sauce to your roux..
- Slowly stir in chicken stock..
- Add all meat and vegetables and simmer on medium low heat for 1 1/2 hours..
In a medium skillet, heat the tablespoon of oil over medium-high heat. Serve up the flavors of the bayou! You'll leave the table satisfied, as it's chock-full of veggies, seasonings and sausage. Add in even more Cajun flavor with Andouille sausage. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin. Add. not to make gumbo ahead.