WebDirections. Put the turkey, water, quartered onions, celery pieces, bay leaves 1 tablespoon of the salt, and 1 teaspoon of the cayenne in a large, heavy pot. Bring to a boil over high heat, then reduce the heat to …
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WebAdd garlic and andouille and cook 5 minutes, until some fat releases from sausage. Add stock, bay leaf, 2 teaspoons salt, cayenne …
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WebInstructions. Place turkey carcass in a stockpot, cover with water, and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour. When cool enough to handle, strain stock into a large measuring …
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WebMix together and the pour in the 4 cups of broth. Stir until combined. Add the bay leaf, cover, and let the pot simmer for 10 minutes on medium low. After 10 -15 minutes, the gumbo should be nice and thick. …
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WebPreparation. Combine the oil and flour in a large cast-iron pot or enameled cast-iron Dutch oven, over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. …
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WebIn a large pot, heat the oil. Fry the okra, stirring constantly, for 10 to 12 minutes or until …
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WebGradually add 2 cups the chicken stock to the pot a little at a time, stirring constantly. Add the chopped turkey, Worcestershire sauce, bay leaves, salt, Cajun seasoning, thyme, and black pepper. Bring to a …
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WebMethod. Heat oil in a large pot over medium heat. Add garlic and onion and cook, stirring occasionally, until softened, about 5 minutes. Add peppers, okra, corn and tomatoes and stir well. Nestle turkey leg in pot and bring …
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Add garlic, and cook 1 minute more. Add 8 cups stock (or more if you prefer a thinner gumbo). Add bay leaves, thyme, salt, Creole seasoning, pepper, and andouille sausage; cover and simmer for 30 minutes. Add turkey meat and oysters, if using, and cook until oysters curl, 1 to 2 minutes. Remove bay leaves, and adjust seasonings, if necessary.
Cook, stirring occasionally, until the veggies are very soft, about 10 minutes. Add the salt and cayenne pepper. Add the broth and water, combining well. Bring to a boil, then reduce heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hrs. Add the turkey and sliced sausage to the gumbo. Cook 15 minutes more.
Add the reserved turkey, the ham, file powder, garlic, salt and pepper, crushed chili peppers, thyme and bay, and cook another 30 minutes. Finally, add the okra and reduce the heat to low, cooking for 10 to 20 more minutes. Prepare this one day or more in advance, as the gumbo does age well.
Turkey Gumbo is a rich and savory stew with tender chunks of turkey and sausage, served over rice. Perfect for your leftover turkey during the holidays. Rate this recipe! In a heavy stockpot, melt the butter over medium-high heat.