Best 2 Chicken And Turkey Gumbo Recipes

In the realm of soulful, flavorful stews, chicken and turkey gumbo stands tall as a champion of Creole cuisine. This traditional dish, originating from the vibrant city of New Orleans, Louisiana, is a symphony of culinary excellence that blends the richness of chicken and turkey with the aromatic trinity of bell peppers, celery, and onions. Complemented by a savory roux, a medley of spices, and a flavorful broth, this dish embodies the essence of comfort and indulgence. As we embark on this culinary journey, let us explore the secrets behind crafting the perfect chicken and turkey gumbo, ensuring a feast that will delight your taste buds and warm your soul.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN, TURKEY, AND SMOKED SAUSAGE GUMBO

Chicken, Turkey, and Smoked Sausage Gumbo image

The file gumbo should be added to the pot off the fire for its proper thickening action. Go ahead make my day and add mussels, clams, crab.

Provided by Rita1652

Categories Gumbo

Time 4h

Yield 6-8 serving(s)

Number Of Ingredients 21

Ingredients

1 cup vegetable oil
1 cup flour
1 1/2 cups chopped onions
3 garlic cloves, minced
1 cup chopped carrot
1 cup chopped celery
1 cup chopped bell pepper
1 lb smoked sausage, such as andouille or 1 lb kielbasa, cut crosswise into 1/2 inch slices
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups chicken broth or 6 cups water
1/2 lb boneless chicken meat, cut into 1 inch chunks
1/2 lb boneless turkey meat, cut into 1 inch chunks
1 lb okra, sliced
2 lbs cleaned shrimp
1 teaspoon Old Bay Seasoning
2 tablespoons chopped parsley
1/2 cup chopped green onion
Tabasco sauce
1 tablespoon file powder

Steps:

Combine the oil and flour in a large cast-iron Dutch oven over medium heat.
Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux.
Add the onions, garlic, celery, carrots and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
Add the sausage, salt, cayenne, and bay leaves.
Continue to stir for 3 to 4 minutes.
Add the chicken broth or water.
Stir until the roux mixture and water are well combined.
Bring to a boil, then reduce heat to medium-low.
Cook, uncovered, stirring occasionally, for 1 hour.
Season the chicken and turkey with old bay and add to the pot.
Simmer for 1 hour.
Add okra simmer 45 minutes.
Add shrimp simmer another 5 to 8 minutes don`t overcook the shrimp!
Skim off any fat that rises to the surface.
Remove from the heat.
Stir in the parsley, green onions.
Remove the bay leaves and serve with lots of white rice.
Add extra seasoning if needed or hot sauce for heat to your liking!
If you like, sprinkle a small amount of gumbo filé in your individual serving for a little more flavor.

CHICKEN AND TURKEY GUMBO

Chicken and Turkey Gumbo image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 5h55m

Yield 10 to 12 servings

Number Of Ingredients 22

Ingredients

2 smoked turkey legs
1 carrot, diced
1 stalk celery, diced
1 yellow onion, diced
1 cup (2 sticks) unsalted butter
1 cup all-purpose flour
2 yellow onions, diced
2 tablespoons Creole spice mix
2 pounds smoked chicken sausage, sliced
2 stalks celery, diced
2 red bell peppers, seeded and diced
2 cloves garlic, chopped
2 tablespoons Worcestershire sauce
1 teaspoon fresh thyme, chopped
2 dried bay leaves
2 cups sliced fresh okra
1 cup seeded, diced tomato
1 tablespoon file powder
1 teaspoon hot sauce, such as Tabasco
Kosher salt and freshly ground black pepper
2 cups long-grain rice
Kosher salt and freshly ground black pepper

Steps:

For the smoked turkey stock: Bring the smoked turkey legs, carrot, celery, onions and 1 gallon water to a simmer in a large pot and cook for 3 hours. Strain the stock, pick the turkey meat off of the legs and reserve. You should have about 3 quarts stock.
For the gumbo: Melt the butter in a large pot over high heat. Whisk in the flour, reduce the heat to medium and cook, stirring constantly so the roux doesn't burn, until chocolate brown, about 15 minutes.
Add the onions to the roux and continue to cook, stirring frequently, until the onions are caramelized and brown, 15 to 20 minutes. Stir in the Creole spice mix, and then add the smoked chicken sausage, celery, peppers and garlic and cook for 4 to 5 minutes. Whisk in the Worcestershire sauce, thyme, bay leaves and turkey stock and bring to a simmer. Cook the gumbo, stirring occasionally, for about 60 minutes.
Add the okra, tomatoes, file powder, hot sauce and picked turkey meat. Season with salt and pepper and simmer for 30 minutes more.
For the white rice: Bring 3 cups water to a boil in a saucepan. Stir in the long-grain rice, reduce the heat to a simmer, cover and cook until all of the liquid is absorbed, 12 to 15 minutes. Fluff the rice with a fork and season with salt and pepper.
For serving: Divide the rice among bowls and ladle the gumbo on top.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.

Use a good quality stock: The stock is the base of your gumbo, so it's important to use a good quality one. You can either make your own stock or use a store-bought stock. If you're using a store-bought stock, be sure to choose one that is low in sodium.

Don't overcrowd the pot: When you're adding the ingredients to the pot, don't overcrowd it. This will prevent the gumbo from cooking evenly.

Cook the gumbo low and slow: Gumbo is a dish that takes time to develop its flavor. Cook it over low heat for at least 1 hour, or up to 2 hours for a richer flavor.

Season the gumbo to taste: Once the gumbo is finished cooking, season it to taste with salt, pepper, and other spices. You can also add a bit of hot sauce if you like.

Conclusion:

Chicken and turkey gumbo is a hearty and flavorful dish that is perfect for a cold winter day. It's also a great way to use up leftover chicken or turkey. With a few simple tips, you can make a delicious gumbo that your family and friends will love.