A big ole batch of gumbo is just the thing to warm your belly on an autumn night.
Turkey and Andouille Gumbo
Makes About 13½ Cups
- ¾ cup plus 2 tablespoons vegetable oil, divided
- 1½ pounds andouille sausage, cut into ¼-inch-thick slices
- 2 turkey drumsticks
- 2 teaspoons kosher salt, divided
- 1 teaspoon ground black pepper, divided
- 1 cup all-purpose flour
- 2 cups chopped yellow onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 4 dried bay leaves
- ¼ teaspoon ground red pepper
- 3 (32-ounce) containers chicken broth, warmed
- Hot cooked rice
- Garnish: sliced green onion
- In a large enamel-coated cast-iron Dutch oven, heat 2 tablespoons oil over medium heat. Add sausage; cook, stirring occasionally, until crisp and browned, 20 to 25 minutes. Remove sausage with a slotted spoon and let drain on paper towels, reserving drippings in pan. Transfer sausage to refrigerator.
- Increase heat to medium-high. Sprinkle turkey with 1 teaspoon salt and ½ teaspoon black pepper. Add turkey to pan and sear until skin is browned and crisp on each side, turning once, about 8 minutes. Using tongs, carefully remove turkey and set aside. Add remaining ¾ cup oil and flour to pan. Cook, stirring constantly, until flour mixture turns dark brown, about 30 minutes.
- Add onion, bell pepper, celery, bay leaves, red pepper, remaining 1 teaspoon salt, and remaining ½ teaspoon black pepper stirring until well combined. Gradually add warm broth and stir until well combined. Return turkey to pot and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 1 hour and 30 minutes, stirring occasionally. Using tongs, carefully remove turkey from pot. Remove meat, discarding skin and bones.
- Return shredded turkey and sausage to pot. Cook until sausage and turkey are heated through, about 20 minutes. Discard bay leaves.
- Serve with rice. Garnish with green onion, if desired.