Turkey and Andouille Gumbo
"My recipe for gumbo, like the pot I cook it in today, has been passed down for generations and makes my family happy to gather around the table to share it together."Serves 10-12 | Prep Time 45 minutes | Cook Time 5 hours
1 pound andouille sausage, chopped
1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1/2 green bell pepper, chopped
8 cups homemade turkey stock
1 (14-ounce) can Italian stewed tomatoes, pureed
1 tablespoon Worcestershire sauce
2 bay leaves
2 Tablespoons vegetable oil
16-ounces sliced okra
3 pounds shredded cooked turkey meat
1/2 bunch green onions, sliced
1/2 bunch flat leaf parsley leaves, chopped
2 teaspoons Cajun seasoning
8 cups steamed white rice
Whisk in flour and cook, stirring constantly, until the mixture is slightly darker than peanut butter, watching closely to prevent burning.
Add onion, celery, garlic and bell pepper to the flour mixture and cook 15 to 20 minutes.
Add reserved sausage, stock, tomatoes, Worcestershire sauce and bay leaves and simmer for 1-2 hours.
While gumbo is simmering, place the oil and okra in a large shallow non-stick frying pan over medium-high heat. Cook okra, stirring frequently, until no longer stringy.
Add the okra, turkey, green onion, parsley and seasoning and simmer for 1 hour. Serve over rice.
Pairs Well With
Warm crusty french bread, and hot sauce to taste
This gumbo is the first recipe I learned standing at my grandfather's stove. It is hearty, comforting and feeds a crowd. Growing up in South Louisiana, I learned at a very young age that a delicious meal could bring a family together around the table.