Web this turkey and andouille gumbo recipe has won the world championship gumbo cookoff three times.

Smoked turkey gumbo recipe. Add the sliced onion, celery, parsley, thyme sprig and bay leaf; Brush the thighs with a little oil and season them liberally with the creole seasoning. Sauté until the onions turn translucent (about 5 minutes).

You can put pretty much any meat you want in a gumbo, and most include more than one. Place them in the smoker skin side up and cook until they reach an internal temp of 170°, about 90 minutes. I prefer to use a smoked turkey or at least some smoked turkey or chicken combined with baked turkey leftovers.

Heat oil on medium in a large pot because the oil will splatter to protect yourself. Once hot, add the onions, bell peppers, and celery. Remove from the smoker and let cool.

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. 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 Add the turkey and the sausage to the gumbo.

Simmer, uncovered, skimming occasionally, for 2 to 4 hours. 1 stalk celery, sliced, + ½ cup finely diced. Add the flour and stir constantly until the roux turns a light brown color.

Add the chicken stock, turkey meat, cajun seasoning and bay leaves. Allow to simmer for 10 minutes. Add the garlic and the parsley, and stir until combined (about 1 minute).