Cajun Turkey Andouille Gumbo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 70
Ingredients
Leftover turkey carcass and turkey meat (8 cups deboned meat)water3 lbs. smoked turkey sausage, sliced3 lbs. smoked andouille sausage, sliced5 lbs. frozen sliced okra4 cups chopped onion4 cups chopped celery2 chopped bell peppers2 Tbsp. olive oil3 cups all purpose flour3 cups canola oilTabasco, garlic, salt, parsley to tastewhite rice, cooked
Place carcass and leftover turkey scraps and bones in a large pot. Cover with water and bring to a boil. Simmer one hour. Season broth to taste. While the broth is cooking, heat olive oil in a dutch oven and saute 3 lbs. of okra, onions, celery and bell peppers until tender and okra is cooked. Stir vegetables about every 3 minutes and "pull" the slime strands up with a wooden spoon to break up the slime. At the same time, heat canola oil in a heavy skillet. Add flour and stir constantly to make roux to a dark brown color. Only stop stirring the roux to give the okra a stir. When broth is done, remove carcass and debone meat. Add vegetables to the broth and stir in roux one scoop at a time to blend well. Add sausage and reduce to a simmer about one hour. Season to taste and serve over 1/2 cup cooked white rice (included in the calorie count).
Serving Size: 70 1 cup servings
Number of Servings: 70
Recipe submitted by SparkPeople user JULIP18.
Serving Size: 70 1 cup servings
Number of Servings: 70
Recipe submitted by SparkPeople user JULIP18.
Nutritional Info Amount Per Serving
- Calories: 337.5
- Total Fat: 17.0 g
- Cholesterol: 40.6 mg
- Sodium: 403.7 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 1.4 g
- Protein: 16.6 g
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