Turkey and Andouille Gumbo

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
  1. 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.
  2. 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.
  3. 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.
  4. Return shredded turkey and sausage to pot. Cook until sausage and turkey are heated through, about 20 minutes. Discard bay leaves.
  5. Serve with rice. Garnish with green onion, if desired.