Best 9 Turkey Gumbo Recipes

AUTHENTIC CAJUN TURKEY GUMBO

Steps:

• Crack the turkey carcass into several pieces.
• Place the turkey carcass and legs into a large soup kettle with 3 qts of water and 1 tsp salt.
• Boil for one hour.
• Remove the carcass and legs and cool.
• Remove the meat from the bones and discard the bones.
• Reserve the stock and the meat.
• In a heavy Dutch pven over medium heat, heat the grease and the oil.
• Add the flour, stirring constantly, and cook until it turns a deep, mahogany brown.
• Add the celery, onion, bell pepper, garlic, and parsley.
• Cook for 15-20 minutes, stirring constantly.
• Add the okra and sausage and continue cooking for 5 minutes.
• Add 2 qts of water, 2 qts turkey stock Worcestershire sauce, Tabasco, tomatoes, salt, bacon, bay leaves, and cayenne.
• Simmer, covered, for 2.5-3 hours, stirring occasionally.
• Add the turkey meat and simmer for 30 minutes.
• Just before serving, add the brown sugar and lemon juice.

CHICKEN, TURKEY, AND SMOKED SAUSAGE GUMBO

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.

SPICY TURKEY SWEET POTATO GUMBO

Steps:

• Heat vegetable oil in a large pot over medium heat, and cook and stir the turkey thigh pieces until browned and no longer pink in the middle, about 10 minutes. Set the turkey aside. In the same pot, place the sausage, and break into chunks with a spatula. Cook and stir the sausage until browned and crumbly, about 10 minutes.
• Stir the onion, celery, and green pepper into the pot. Continue to cook and stir until the onions are translucent, about 5 more minutes. Mix in the garlic and cook until fragrant, about 1 minute; then stir in the flour. Cook and stir the mixture until the flour forms a coating on the sausage and vegetables and begins to brown, 5 to 8 more minutes.
• Mix in the sweet potato, thyme, oregano, chicken broth, tomatoes, and bay leaf, and bring the gumbo to a boil. Reduce heat to medium-low, and simmer, stirring often, until thickened and the sweet potatoes are tender, about 15 minutes. Stir in the cooked turkey and hot sauce, and simmer until the turkey is heated through. Discard the bay leaf before serving.

TURKEY SHRIMP GUMBO

Steps:

• In a small bowl, combine salt and peppers; sprinkle over turkey. In a Dutch oven, brown turkey in 2 tablespoons oil; remove with a slotted spoon. Add remaining oil and flour, scraping pan bottom to loosen browned bits. Cook over medium-low heat for 25-30 minutes until dark brown in color, stirring occasionally. , Add the onion, celery, red pepper and garlic. Cook over medium heat until vegetables are crisp-tender, 4-5 minutes. Gradually stir in broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Return turkey to pan; cover and simmer for 30-45 minutes or until turkey is tender. Add okra and green onions; simmer 10 minutes. Add shrimp; simmer until shrimp turn pink, 4-5 minutes. Serve over rice.

CHICKEN AND TURKEY GUMBO

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.

WILD TURKEY GUMBO

Steps:

• Place wild rice in a bowl and pour in enough water to cover; soak 4 hours to overnight. Drain rice.
• Mix wild rice and 1 teaspoon salt together in a stockpot and add about 3 cups chicken broth. Bring broth to a boil, reduce heat to medium-low, cover stockpot, and simmer until rice is tender, about 30 to 40 minutes.
• Heat coconut oil in a large skillet over medium heat. Cook and stir turkey, onion, carrots, and celery in the hot oil until turkey is cooked through and vegetables are slightly tender, 10 to 15 minutes. Add okra to turkey mixture and cook until okra is thawed, 5 to 7 minutes; season with 1 teaspoon salt, white pepper, and black pepper.
• Combine wild rice, turkey mixture, jalapeno peppers, hot sauce, and remaining chicken stock in a slow cooker.
• Cook on High for 1 hour.

SPICY TURKEY AND SWEET POTATO GUMBO

Steps:

• Prepare rice by following the package directions, OMITTING the seasoning packet.
• Cook sausage (casings removed) in a large pot over medium heat until browned, stirring to crumble.
• Add in onion, celery, and bell pepper; stir/saute 4 minutes.
• Add in garlic and stir/saute 1 minute.
• Stir in flour; cook 6 minutes or until lightly browned, stirring constantly.
• Add in sweet potato and the next 5 ingredients; bring mixture to boiling.
• Cover, lower heat, adn simmer 15 minutes.
• Add in turkey and hot sauce; cook, uncovered, 3 minutes.
• Throw out bay leaf.
• Serve gumbo over rice.

LEFTOVER TURKEY GUMBO RECIPE - (4.7/5)

Steps:

• Soup base. I usually use the thanksgiving leftover turkey to make a nice, meat-filled , rich stock. Leave some meat on the bones, cover with water, and let simmer for several hours. Strain. In a medium pot, melt the butter over low heat. Add the flour to make a roux. Cover over very low heat for 1-1/2 hours, stirring every 10-15 minutes. In a separate pan, heat the olive oil over high heat. Add the sausage and cook for 2-3 minutes, stirring constantly. Add the bell peopper, onion, and celery, along with the thyme, cumin, cayenne, and pepper and cook for 3-5 minutes stirring constantly. When the roux is ready, slowly stir in the turkey stock. Add the contents of the other pot. Add the turkey and shrimp (if used). Stir in the Bay leaves and salt. Cook for 10-15 minutes. Add the rice just before serving and serve when the rice is soft.

TURKEY GUMBO

Steps:

• Stir oil and flour together in a large, heavy-bottomed pot over medium heat. Cook, stirring slowly and constantly to keep the roux from burning, until the mixture becomes a dark chocolate brown, about 25 minutes. Add the onions, celery, and bell peppers to the roux all at once, and continue to stir until vegetables are wilted, about 5 minutes. Season with salt and cayenne pepper.
• Stir in the smoked sausage and bay leaves, and continue to stir for 3 to 4 minutes. Pour in the turkey stock and stir until the stock and roux mixture are well combined. Bring the gumbo to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Stir in the turkey and the file powder; simmer for 2 hours.
• About 30 minutes before serving, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Skim off any fat that rises to the surface of the gumbo; remove from heat. Stir in the parsley and green onions. Remove the bay leaves, and serve the gumbo in deep bowls with rice.