Turkey and Andouille Gumbo

By John Folse


1 10 lb TURKEY

2 lbs andouille sausage

2 c vegetable oil

2 c flour

4 c onions, chopped

4 c celery, chopped

2 c bell pepper, chopped

1/2 c garlic, minced

1-1/2 Gallons TURKEY STOCK

3 c green onions, sliced

1 c parsley, chopped

Salt and cracked black pepper To Taste

File powder To Taste

12.5 c white rice, prepared



Cut turkey into 10 pieces, separating breast into halves, legs and thighs. Cut andouille into 1/2-inch slices. Place in a 2-gallon stock pot and add 1-1/2 gallons of water. Bring to a rolling boil and reduce to simmer. Cook until turkey is tender, adding water as necessary to retain volume.

When turkey is tender and falling from bones, remove meat and andouille sausage, cool, and debone turkey and set aside. Discard bones and reserve stock for gumbo. Allow stock to settle and skim excess fat from the surface.

In a 2-gallon stock pot, heat oil over medium high heat. Once oil is hot, add flour and using a wire wisk, stir constantly until roux is golden brown. Do not scorch. Should black specks appear, discard and begin again.

Add onions, celery, bell pepper and garlic and cook approximately 10 to 15 minutes or until vegetables are wilted. Add andouille, blend into vegetable mixture, and cook 5 minutes.

Add stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a rolling boil, reduce to simmer, and cook approximately 45 minutes.

Add turkey meat and cook an additional 10 to 15 minutes. Blend in green onions and parsley and simmer 5 minutes. Season to taste using salt and pepper.

For service: ladle gumbo over steamed white rice and sprinkle each bowl with 1/8 teaspoon file powder.

Nutrition Facts

590 Total Calories

280 Calories from Fat

32 g Total Fat

49 % Daily Total Fat

6 g Saturated Fat

30 % Daily Saturated Fat

115 g Cholesterol

38 % Daily Cholesterol

1160 mg Sodium

48 % Daily Sodium

37 g Total Carbohydrates

12 % Daily Total Carbohydrates

2 g Dietary Fiber

8 % Daily Dietary Fiber

3 g Sugars

37 g Protein

8 % Daily Protein

30 % Daily Vitamin C

6 % Daily Calcium

20 % Daily Iron