Simmer, uncovered, skimming occasionally, for 2 to 4 hours.

Smoked turkey gumbo recipe. Whisk in flour and continue to stir constantly with a whisk or wooden spoon until roux turns a deep, dark chocolate brown color. You can put pretty much any meat you want in a gumbo, and most include more than one. Bring back to a boil then reduce heat to a simmer over medium heat.

1 onion, sliced, + ½ cup finely diced. This turkey gumbo is pretty typical in that it has the main meat — turkey legs and thighs — plus something smoked, in this case my homemade andouille sausage, and a seafood like shrimp, crab or crawfish. Add the garlic and the parsley, and stir until combined (about 1 minute).

Hot sausage, hot links, or andouille sausage, sliced on the diagonal 1/2″ pieces 8 chicken tenders 1 small pack of chicken gizzards (optional) 1 1/2 tablespoon creole seasoning Stir in the flour and cook, stirring constantly, until the mixture thickens to a paste and turns medium brown, about 10 minutes. Web smoked turkey and sausage gumbo what is your remedy to cure the day after thanksgiving exhaustion?

1 stalk celery, sliced, + ½ cup finely diced. Web bring to a boil, and then reduce heat to a simmer over medium heat. 1 turkey drumsticks, smoked 1 lb.

Pour off fat from pot. Dice the vegetables and cook in olive oil over medium heat. Leftovers taste better the second day and this gumbo can be.

Sauté until the onions turn translucent (about 5 minutes). Remove from the smoker and let cool. Place them in the smoker skin side up and cook until they reach an internal temp of 170°, about 90 minutes.