Ingredients for Authentic Cajun Turkey Gumbo
- 1 turkey carcass
- 2 turkey legs
- 1/4 cup turkey grease
- 1/4 cup vegetable oil
- 1/2 cup all-purpose flour
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 cup sliced okra
- 1 pound Andouille sausage, sliced
- 5 quarts water (total)
- 2 quarts turkey stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Tabasco sauce
- 1 (28-ounce) can diced tomatoes, undrained
- 2 teaspoons salt (total)
- 4 slices bacon, diced
- 2 bay leaves
- 1/2 teaspoon cayenne pepper
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
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How to Make Authentic Cajun Turkey Gumbo
- Crack the turkey carcass into several pieces.
- Place the turkey carcass and legs in a large soup kettle with 3 quarts of water and 1 teaspoon of salt. Bring to a boil.
- Boil for 1 hour. Remove the carcass and legs and let cool.
- Remove the meat from the bones and discard the bones. Reserve the stock and the meat.
- In a heavy Dutch oven, heat 1/4 cup of turkey grease and 1/4 cup vegetable oil over medium heat.
- Gradually whisk in 1/2 cup all-purpose flour, stirring constantly, and cook until it turns a deep, mahogany brown (this will take approximately 20-30 minutes; be patient and keep stirring!).
- Add 2 stalks celery (chopped), 1 medium onion (chopped), 1 green bell pepper (chopped), 4 cloves garlic (minced), and 2 tablespoons of fresh parsley (chopped).
- Cook for 15-20 minutes, stirring frequently.
- Add 1 cup sliced okra and 1 pound Andouille sausage (sliced). Cook for 5 minutes.
- Add 2 quarts of water, 2 quarts of reserved turkey stock, 2 tablespoons Worcestershire sauce, 1 tablespoon Tabasco sauce, 1 (28-ounce) can diced tomatoes (undrained), 1 teaspoon salt, 4 slices bacon (diced), 2 bay leaves, and 1/2 teaspoon cayenne pepper.
- Bring to a simmer, cover, and cook for 2.5-3 hours, stirring occasionally.
- Add the reserved turkey meat and simmer for 30 minutes.
- Just before serving, stir in 1 tablespoon brown sugar and 1 tablespoon lemon juice.
- Serve hot over rice with cornbread.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
15g
Fat
29g
Carbs
4g
