Indulge in the rich and flavorful world of Chicken and Turkey Gumbo, a hearty and comforting dish that is both nourishing and delectable. Embark on a culinary journey with our diverse collection of recipes that cater to different preferences and skill levels. From the classic Louisiana-style gumbo brimming with succulent chicken and turkey to the quick and easy one-pot version, we have something for every home cook. Discover the authentic Creole gumbo that pays homage to its roots with a blend of okra, tomatoes, and the holy trinity of celery, bell peppers, and onions. For those seeking a healthier option, our low-fat gumbo recipe delivers a guilt-free indulgence without compromising on taste. And if you're short on time, our 30-minute chicken and turkey gumbo is a lifesaver, packed with flavor despite its speedy preparation. Whichever recipe you choose, be prepared to tantalize your taste buds with this New Orleans classic.
Here are our top 2 tried and tested recipes!
CHICKEN, TURKEY, AND SMOKED SAUSAGE GUMBO
The file gumbo should be added to the pot off the fire for its proper thickening action. Go ahead make my day and add mussels, clams, crab.
Provided by Rita1652
Categories Gumbo
Time 4h
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Combine the oil and flour in a large cast-iron Dutch oven over medium heat.
- Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux.
- Add the onions, garlic, celery, carrots and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
- Add the sausage, salt, cayenne, and bay leaves.
- Continue to stir for 3 to 4 minutes.
- Add the chicken broth or water.
- Stir until the roux mixture and water are well combined.
- Bring to a boil, then reduce heat to medium-low.
- Cook, uncovered, stirring occasionally, for 1 hour.
- Season the chicken and turkey with old bay and add to the pot.
- Simmer for 1 hour.
- Add okra simmer 45 minutes.
- Add shrimp simmer another 5 to 8 minutes don`t overcook the shrimp!
- Skim off any fat that rises to the surface.
- Remove from the heat.
- Stir in the parsley, green onions.
- Remove the bay leaves and serve with lots of white rice.
- Add extra seasoning if needed or hot sauce for heat to your liking!
- If you like, sprinkle a small amount of gumbo filé in your individual serving for a little more flavor.
CHICKEN AND TURKEY GUMBO
Provided by Robert Irvine : Food Network
Categories main-dish
Time 5h55m
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- For the smoked turkey stock: Bring the smoked turkey legs, carrot, celery, onions and 1 gallon water to a simmer in a large pot and cook for 3 hours. Strain the stock, pick the turkey meat off of the legs and reserve. You should have about 3 quarts stock.
- For the gumbo: Melt the butter in a large pot over high heat. Whisk in the flour, reduce the heat to medium and cook, stirring constantly so the roux doesn't burn, until chocolate brown, about 15 minutes.
- Add the onions to the roux and continue to cook, stirring frequently, until the onions are caramelized and brown, 15 to 20 minutes. Stir in the Creole spice mix, and then add the smoked chicken sausage, celery, peppers and garlic and cook for 4 to 5 minutes. Whisk in the Worcestershire sauce, thyme, bay leaves and turkey stock and bring to a simmer. Cook the gumbo, stirring occasionally, for about 60 minutes.
- Add the okra, tomatoes, file powder, hot sauce and picked turkey meat. Season with salt and pepper and simmer for 30 minutes more.
- For the white rice: Bring 3 cups water to a boil in a saucepan. Stir in the long-grain rice, reduce the heat to a simmer, cover and cook until all of the liquid is absorbed, 12 to 15 minutes. Fluff the rice with a fork and season with salt and pepper.
- For serving: Divide the rice among bowls and ladle the gumbo on top.
Tips:
- Use a variety of meats: This gumbo recipe calls for chicken and turkey, but you can also use other meats such as sausage, ham, or shrimp.
- Don't skimp on the vegetables: The vegetables in this gumbo add flavor and texture. Be sure to use a variety of vegetables, such as okra, bell peppers, and celery.
- Use a good quality stock: The stock is the base of the gumbo, so it's important to use a good quality stock. You can use chicken stock, turkey stock, or a combination of both.
- Cook the gumbo low and slow: Gumbo is a slow-cooked dish, so be patient and let it simmer for at least an hour. This will allow the flavors to develop and the gumbo to thicken.
- Serve the gumbo with rice: Gumbo is traditionally served with rice. You can use white rice, brown rice, or even dirty rice.
Conclusion:
This chicken and turkey gumbo is a delicious and hearty dish that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're looking for a comforting and flavorful meal, give this gumbo a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love