Chicken and Andouille Gumbo Recipe How to Make It

In a heavy stockpot, melt the butter over medium-high heat. Add the flour and stir constantly until the roux starts to become a light brown color. Add the onions, celery and bell pepper and sauté until soft, about 7-10 minutes. Stir the thyme, sage, salt and cayenne pepper into the pot and cook for 2 minutes.

Turkey Gumbo Recipe How to Make Turkey Gumbo Hank Shaw

Turn the heat back down to a simmer and add the turkey drumsticks. Taste for salt and let this simmer until the meat wants to fall off the bone, a couple of hours. Remove the turkey legs and pull the meat from the bone. Add the sausage, shrimp, and okra or about a tablespoon of filé to thicken, and let this simmer 5 minutes.

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Instructions. To make the turkey stock, place the turkey carcass, skin and all, in a large stockpot. Chop the onion in half lengthwise, and then chop each piece in half again.

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In a large heavy stockpot, heat oil over medium-high heat. Add flour, and stir constantly until roux begins to brown. Reduce heat to medium, and cook, stirring constantly, until roux becomes the color of peanut butter. Add onion, green onion, and celery; simmer over low heat until translucent. Add garlic, and cook 1 minute more.

Turkey Bone Gumbo Leftovers as Pleasures and Treasures

Add sausage and cook, stirring often, for 5 to 7 minutes. Add broth and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 45 minutes. Add reserved turkey meat and simmer for 30 minutes. Add parsley and green onions. To serve, ladle into soup bowls over steamed white rice.

Turkey Bone Gumbo Leftovers as Pleasures and Treasures

Tex October 16, 2023, 5:40pm 2. Essay by Pableaux Johnson about gumbo: 'Everyday Sacred: A personal path to gumbo' by NOLA food writer Pableaux Johnson Culture, Chains, General Discussions. Johnson's recipe for turkey bone gumbo: CAJUN AND CREOLE - Fall 2023 (Oct-Dec) Cuisine of the Quarter. Steve (from DC) October 16, 2023, 7:28pm 3.

Turkey Bone Gumbo

In a large Dutch oven over medium heat, brown the sausage; transfer to a plate when done and set aside. In the same pot, prepare a dark brown roux with the oil, flour and sausage drippings that remain in the pot, slowly shaking the flour over the oil with one hand while whisking with the other hand. Continue to whisk until the roux darkens to a.

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Melt the butter in a large pot over medium heat. Add the flour and cook, stirring constantly, for 5 minutes or until golden brown. 1/2 cup vegetable oil. 1 large onion, chopped. Add the oil to the pot and heat until shimmering. Add the onion and cook, stirring occasionally, for 5 minutes or until softened.

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Place the sausage and 1 tablespoon oil in a large Dutch oven and brown over high heat. When browned, remove the sausage to a paper towel-lined plate. Pour the remaining fat into a measuring cup, then add sufficient vegetable oil to make 1/2 cup fat. Pour the fat back into the Dutch oven and reduce the heat to low.

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In a Dutch oven, over medium heat, combine the oil and flour and stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.

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Step 2. In a small bowl, combine 1/2 cup of the canola oil with the olive oil and whisk to combine. Transfer to a heavy medium saucepan or Dutch oven, add the flour, and place over moderate heat.

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Set the pot of homemade stock back on the stove. In the bottom of the original stock pot, heat the oil over medium and stir in the flour a little at a time. Cook, stirring constantly, over medium heat until roux turns a dark brown, about 45 minutes. Add the onion, celery, and bell pepper, cooking and stirring about 5 minutes.

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1-1/2 pounds turkey meat, chopped, 2 tablespoons chopped parsley. 2 tablespoons chopped green onions. In a large cast-iron pot or enameled cast-iron Dutch oven, combine the oil and flour. Stirring.

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Add the broth and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes. Add the reserved turkey meat and the reserved onions and celery and cook for 15 minutes. Taste, adjust the seasoning if necessary, and add the parsley and green onions. Serve in soup bowls with hot rice.

Turkey Bone Gumbo Leftovers as Pleasures and Treasures Nancie's Table

2. Cut the andouille into bite-sized pieces. 3. Dice the onion, bell pepper, and celery. 4. In a large pot, add the flour and oil, and stir over medium heat for 20-30 minutes to make a roux the color of chocolate.

Turkey Bone Gumbo

Combine the oil and flour in a large cast-iron pot or enameled cast-iron Dutch oven, over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.