Turkey Gumbo

Name: Turkey Gumbo
Ingredients: 1/2 cups Flour; 1/2 cups Vegetable Oil; 2 cups Cooked Or Leftover Turkey Meat, Dark Meat Preferable; 1 cup Onion, Chopped; 1/2 cups Green Pepper, Chopped; 1/2 cups Celery, Chopped; 2 Tablespoons Garlic, Minced; 1/2 cups Tomato, Peeled And Seeded Or Canned Chopped Tomatoes; Salt And Pepper, to taste; 1 teaspoon Thyme; 1/4 teaspoons Cayenne Pepper; 2 leaves Bay Leaves; 1 quart Chicken Or Turkey Stock; 3 cups Rice, Optional, For Serving; 1 Tablespoon File Powder; 1/2 pounds Pre-cooked Andouille Sausage; 2 Tablespoons Green Onions, Chopped

17 ingredients

26 steps

Ingredients

1/2 cups Flour
1/2 cups Vegetable Oil
2 cups Cooked Or Leftover Turkey Meat, Dark Meat Preferable
1 cup Onion, Chopped
1/2 cups Green Pepper, Chopped
1/2 cups Celery, Chopped
2 Tablespoons Garlic, Minced
1/2 cups Tomato, Peeled And Seeded Or Canned Chopped Tomatoes
Salt And Pepper, to taste
1 teaspoon Thyme
1/4 teaspoons Cayenne Pepper
2 leaves Bay Leaves
1 quart Chicken Or Turkey Stock
3 cups Rice, Optional, For Serving
1 Tablespoon File Powder
1/2 pounds Pre-cooked Andouille Sausage
2 Tablespoons Green Onions, Chopped

Directions

1

1.
2

Heat oven to 350 F. 2.
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Add oil and flour to a 5-6 quart cast iron Dutch oven.
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Whisk to combine, and then bake the roux in the preheated oven for 1 1/2 hours whisking 2-3 times throughout the process.
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3.
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Shred turkey while roux is cooking.
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4.
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At the 1 1/2 hour point, move the Dutch oven to the stove top.
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5.
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Add onion, bell peppers, celery and garlic and saute for 7-8 minutes, stirring constantly.
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6.
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Add tomatoes, salt, pepper, thyme, cayenne and bay leaves.
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Stir.
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7.
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Slowly whisk in stock 1/2 cup at a time until the roux thins out, then stir in remaining stock.
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8.
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Cook 30 minutes on low.
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Note: If youd like to serve this with rice, then you should make rice according to package instructions at this point.
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9.
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After 30 minutes of simmering the gumbo, turn off heat and add file powder, stirring constantly.
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Sauce will thicken.
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10.
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Gradually stir in the andouille sausage and shredded turkey.
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11.
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Cover and let sit 10 minutes.
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Serve with a sprinkle of green onions on top of rice.