Smoked Turkey & Andouille Gumbo - No Okra!

Smoked Turkey & Andouille Gumbo - No Okra!

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Heidi Hoerman


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.


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5 Hr
1 Hr
Stove Top



  • 2-3 medium
    smoked turkey wings
  • 1-2 bunch
    parsley, stems only
  • 3-6 medium
    bay leaves
  • 1 tsp
    peppercorns, whole
  • 10± c

  • 1 c
    all purpose flour

  • 1/2-1 tsp
  • 1/2-1 tsp
    salt, smoked, if available
  • 1/2-1 tsp
    dried thyme
  • 1/2-1 tsp
    dried oregano
  • 1/2-1 tsp
    garlic powder, roasted, if available
  • 1/2-1 tsp
    onion, dehydrated, toasted, if available
  • 1/2-1 tsp
    ground black pepper
  • 1/2-1 tsp
    cayenne pepper

  • 2 Tbsp
    olive oil
  • 1-2 medium
    shallots, minced
  • 2-3 stalk(s)
    celery, minced
  • 1 large
    red bell pepper, minced
  • 1 large
    green bell pepper, minced
  • 12-16 oz
    andouille sausage, cut in 1/2" cubes
  • 1 c
    corn, frozen
  • 2 c
    baby lima beans
  • 2 clove
    garlic, thinly sliced or minced
  • 1 bunch
    flat-leafed parsley, finely chopped

How to Make Smoked Turkey & Andouille Gumbo - No Okra!


  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.
  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.
  3. Refrigerate stock if not making gumbo immediately.
  4. TO MAKE THE DRY ROUX: Preheat the oven to 350F.
  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.
  6. When thoroughly cooled, store in a dry, tightly covered container.
  7. TO MAKE THE SPICE MIX: Combine the spices. Adjust ingredients to suit your taste.
  8. Optionally, in a spice grinder or mortar and pestle, grind fine.
  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.
  10. Gently saute the minced shallots, celery, red bell pepper and green bell peppers until translucent. About 2 to 3 minutes.
  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.
  12. Add the stock to the vegetable mix and stir to mix thoroughly. Heat to simmering.
  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.
  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.
  15. Taste the stock. If more spice mix is needed sprinkle into the simmering stock and stir to mix.
  16. Add the corn, lima beans, garlic, and parsley. Simmer until vegetables are thoroughly cooked and garlic is soft and mild.
  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.

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About Smoked Turkey & Andouille Gumbo - No Okra!

Course/Dish: Other Soups
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Cajun/Creole
Dietary Needs: Dairy Free

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