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smoked turkey & andouille gumbo - no okra!

10 Pinches
heidicookssupper avatar
Hingham, MA
Updated on Apr 15, 2017

Gumbo is a spicy, thickened stew originating in the Cajun regions of Louisiana. One of three methods to thicken the gumbo is usually selected (okra, file, or a brown roux). File (pronounced FEE-lay) is made from powdered sassafras leaves. This is an easy-to-make gumbo using a dry roux (browned flour). Roux-thickened gumbos, though less well-known in cooking circles, are equally traditional. Like any stew, the ingredient mix can be changed to fit individual tastes or available ingredients. It can be made with any protein (meat, fowl, seafood, or legume) or a mix.

prep time 5 Hr
cook time 1 Hr
method Stove Top
yield 8-10 serving(s)

Ingredients

  • STOCK INGREDIENTS
  • 2-3 medium smoked turkey wings
  • 1-2 bunch parsley, stems only
  • 3-6 medium bay leaves
  • 1 teaspoon peppercorns, whole
  • 10± cups water
  • DRY ROUX INGREDIENT
  • 1 cup all purpose flour
  • GUMBO SPICE MIX INGREDIENTS (ADJUST PROPORTIONS TO SUIT)
  • 1/2-1 teaspoon paprika
  • 1/2-1 teaspoon salt, smoked, if available
  • 1/2-1 teaspoon dried thyme
  • 1/2-1 teaspoon dried oregano
  • 1/2-1 teaspoon garlic powder, roasted, if available
  • 1/2-1 teaspoon onion, dehydrated, toasted, if available
  • 1/2-1 teaspoon ground black pepper
  • 1/2-1 teaspoon cayenne pepper
  • REMAINING INGREDIENTS
  • 2 tablespoons olive oil
  • 1-2 medium shallots, minced
  • 2-3 stalks celery, minced
  • 1 large red bell pepper, minced
  • 1 large green bell pepper, minced
  • 12-16 ounces andouille sausage, cut in 1/2" cubes
  • 1 cup corn, frozen
  • 2 cups baby lima beans
  • 2 cloves garlic, thinly sliced or minced
  • 1 bunch flat-leafed parsley, finely chopped
  • SERVE OVER COOKED RICE, BROWN OR WHITE

How To Make smoked turkey & andouille gumbo - no okra!

  • Step 1
    TO MAKE THE STOCK: In a large stew pot, place the smoked turkey wings, parsley stems, bay leaves, pepper corns and water. Simmer, covered, either on the stove top or in the oven for 2-3 hours or until stock is well flavored and turkey wings will fall apart easily.
  • Step 2
    Let the stock cool until easy to handle. Strain. Remove the meat from the turkey wings and reserve separately. Discard skin, bones, parsley, bay leaves and peppercorns.
  • Step 3
    Refrigerate stock if not making gumbo immediately.
  • Step 4
    TO MAKE THE DRY ROUX: Preheat the oven to 350F.
  • Step 5
    Spread the flour in a glass pie plate or other similar shallow, oven-proof dish. Bake for 1 hour, stirring every 15 minutes to encourage even browning. The flour should turn a deep, rich brown.
  • Step 6
    When thoroughly cooled, store in a dry, tightly covered container.
  • Step 7
    TO MAKE THE SPICE MIX: Combine the spices. Adjust ingredients to suit your taste.
  • Step 8
    Optionally, in a spice grinder or mortar and pestle, grind fine.
  • Step 9
    TO ASSEMBLE THE GUMBO: Heat a large stew pot or Dutch oven over medium heat. Add the olive oil and heat until it shimmers.
  • Step 10
    Gently saute the minced shallots, celery, red bell pepper and green bell peppers until translucent. About 2 to 3 minutes.
  • Step 11
    Sprinkle about 1/2 the spice mix and about 1/4 of the dry roux (browned flour) onto the vegetables and oil. Stir to combine.
  • Step 12
    Add the stock to the vegetable mix and stir to mix thoroughly. Heat to simmering.
  • Step 13
    If the stock needs thickening to reach a better consistency for a stew, add more of the brown flour. To avoid lumps, mix the additional flour with a bit of the stock in a separate cup to make a slurry.
  • Step 14
    Add the reserved turkey meat and the andouille sausage. Allow to simmer 15 minutes or more for the flavor of the andouille to enter the stock.
  • Step 15
    Taste the stock. If more spice mix is needed sprinkle into the simmering stock and stir to mix.
  • Step 16
    Add the corn, lima beans, garlic, and parsley. Simmer until vegetables are thoroughly cooked and garlic is soft and mild.
  • Step 17
    Serve hot, preferably over cooked rice. Excess gumbo can be stored, frozen, for 3 months or so. Reheat and serve over freshly cooked rice. Allow 1 cup of each (gumbo and cooked rice) per serving.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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