Authentic Cajun Turkey Gumbo
photo by Chef Alene
- Ready In:
- 5hrs
- Ingredients:
- 23
- Serves:
-
16-18
ingredients
- 1 turkey carcass
- 2 turkey legs (or thighs)
- 1⁄2 cup bacon grease
- 1⁄2 cup cooking oil
- 1 cup flour
- 8 celery ribs
- 3 large onions, chopped
- 1 bell pepper, chopped
- 2 garlic cloves, minced
- 1⁄2 cup fresh parsley, chopped
- 1 lb okra, sliced (frozen is fine)
- 1 cup smoked sausage, sliced
- 2 cups water
- 2 cups turkey stock
- 1⁄2 cup Worcestershire sauce
- Tabasco sauce
- 12 ounces tomatoes, diced
- 1 1⁄2 tablespoons salt
- 4 slices bacon, slices cut into 1 pieces
- 1 -2 bay leaf
- cayenne
- 1 teaspoon brown sugar
- 1 tablespoon lemon juice
directions
- Crack the turkey carcass into several pieces.
- Place the turkey carcass and legs into a large soup kettle with 3 qts of water and 1 tsp salt.
- Boil for one hour.
- Remove the carcass and legs and cool.
- Remove the meat from the bones and discard the bones.
- Reserve the stock and the meat.
- In a heavy Dutch pven over medium heat, heat the grease and the oil.
- Add the flour, stirring constantly, and cook until it turns a deep, mahogany brown.
- Add the celery, onion, bell pepper, garlic, and parsley.
- Cook for 15-20 minutes, stirring constantly.
- Add the okra and sausage and continue cooking for 5 minutes.
- Add 2 qts of water, 2 qts turkey stock Worcestershire sauce, Tabasco, tomatoes, salt, bacon, bay leaves, and cayenne.
- Simmer, covered, for 2.5-3 hours, stirring occasionally.
- Add the turkey meat and simmer for 30 minutes.
- Just before serving, add the brown sugar and lemon juice.
Reviews
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I own this cookbook and wanted to make a slight correction to the first review...2 cups of stock are added as well as 2 quarts of water for a total of 4 quarts of liquid...Very good recipe-- I am from New Orleans and my family has made it every year for the last 30+ years. Its a post Thanksgiving tradition!
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We LOVED this! So much so that it's become a permanent part of my Thanksgiving plans. Made the stock as I was cleaning up after dinner, then stripped the turkey meat, strained the stock, and refrigerated overnight. This made the actual gumbo prep the next day go pretty fast. In the recipe, when it calls for two quarts water, I used the stock (one quart was leftover and became the base of creamy turkey soup!). Notes to me: used about three cups of good sausage because I had it, could have added more; use two full bags of frozen okra (24 oz) to avoid leftover; make 4 cups Uncle Ben's rice plus water in rice cooker. Thanks for sharing the recipe! This is a great find!
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So much FLAVOR! This was an amazing dish to add to your labor of love in the kitchen during the holidays. This is definitely making it into my tradition of delish dishes! It makes A LOT just to warn you if all your guests have gone. I used quite a bit more sausage, and think next year i may use double the required instead of triple to quadruple and add some shrimp too, and maybe carrots. The only thing is the liquid amount are extremely confusing, some parts say 4 q some parts say 4 cups. I ended up using 2 q of water and a quart of stock, because that's what i had. And the liquid amount was perfect for my family. I digress, thanks for the amazing recipe!
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RECIPE SUBMITTED BY
Penny Stettinius
United States
Realtor in both Louisiana and Mississippi
Cooking destresses me.