Turkey Gumbo

Name: Turkey Gumbo
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Creole, Cajun
Ingredients: 454 grams andouille sausage, sliced into thin rounds; 1 teaspoons freshly ground black pepper, as needed; 177 milliliters canola oil; 2 teaspoons cayenne pepper; 4 stalks celery, chopped; 315 milliliters all-purpose flour; 2 Tbsps fresh thyme leaves, chopped; 8 cloves garlic, minced; 1 large green bell pepper, seeded and chopped; 59 milliliters hot sauce, preferably Crystal; 2 teaspoons kosher salt, as needed; 2 liters chicken stock or low-sodium chicken broth, as needed; 3 Tbsps olive oil; 1 small red bell pepper, seeded and chopped; 946 milliliters pulled cooked turkey meat or rotisserie chicken, skinless; 59 milliliters Worcestershire sauce; 3 smalls yellow onions, chopped

The recipe Turkey Gumbo could satisfy your Creole craving in approximately 1 hour. This recipe makes 8 servings with 737 calories, 36g of protein, and 54g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free diet. A mixture of bell pepper, olive oil, chicken broth, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

In a food processor, combine 1/4 cup chopped celery, 1/4 cup chopped onion, and 1/4 cup chopped green bell pepper. Process until smooth.

Ingredients you will need

Green Pepper

Celery

Onion

Equipment you will use

Food Processor

In a small bowl, combine 1/2 cup of the canola oil with the olive oil and whisk to combine.

Ingredients you will need

Canola Oil

Olive Oil

Equipment you will use

Whisk

Bowl

Transfer to a heavy medium saucepan or Dutch oven, add the flour, and place over moderate heat. Cook the mixture, stirring slowly and constantly, until the roux is dark brown, 20 to 25 minutes.

Ingredients you will need

All Purpose Flour

Equipment you will use

Dutch Oven

Sauce Pan

Add the puréed vegetables, and stir to combine. Cover and reserve.

Ingredients you will need

Vegetable

In a heavy large pot over moderate heat, warm the remaining 1/4 cup canola oil.

Ingredients you will need

Canola Oil

Equipment you will use

Pot

Add the andouille sausage and sauté, stirring occasionally, until browned on all sides, 6 to 8 minutes.

Ingredients you will need

Andouille Sausage

Add the red bell pepper, along with the remaining green bell pepper, and sauté, stirring occasionally, until just soft and brown, 3 to 4 minutes.

Ingredients you will need

Green Pepper

Red Pepper

Add the remaining celery and onions, along with the garlic, and sauté, stirring occasionally, until the onions are softened, 3 to 4 minutes.

Ingredients you will need

Celery

Garlic

Onion

Add 8 cups of chicken stock, along with the thyme, cayenne pepper, hot sauce, Worcestershire sauce, and the reserved roux, whisking as needed to dissolve the roux in the liquid.

Ingredients you will need

Worcestershire Sauce

Cayenne Pepper

Chicken Stock

Hot Sauce

Thyme

Equipment you will use

Whisk

Bring the gumbo to a boil, stirring frequently, then reduce the heat to low, season the gumbo with salt and pepper, and simmer, stirring frequently, until thickened, about 15 minutes. (The gumbo should have the consistency of chowder. If it thickens too much as it simmers, add additional stock; if it's too thin, in a small bowl, stir together 1 tablespoon all-purpose flour and 3 tablespoons canola oil and gradually add this mixture to the gumbo, simmering the mixture for a few minutes between additions, until the desired consistency is reached.)

Ingredients you will need

All Purpose Flour

Salt And Pepper

Canola Oil

Gumbo

Stock

Equipment you will use

Bowl

Add the turkey meat and simmer, stirring occasionally, until the turkey is heated through, about 5 minutes.

Ingredients you will need

Whole Turkey

Serve hot. DO AHEAD: The gumbo can be prepared ahead and kept, covered in the refrigerator, up to 3 days, or frozen, in an airtight container, up to 3 months. To reheat: Warm the gumbo in a heavy pot over moderate heat, adding additional chicken stock as needed to adjust the consistency.

Ingredients you will need

Chicken Stock

Gumbo

Equipment you will use

Pot