Servings: 
25
Ethnicity: 
Creole
Preparation Method: 
Simmer
Product Type: 
Whole

Nutrition Facts

  • 590 Total Calories
  • 280 Calories from Fat
  • 32 g Total Fat
  • 49 % Daily Total Fat
  • 6 g Saturated Fat
  • 30 % Daily Saturated Fat
  • 115 g Cholesterol
  • 38 % Daily Cholesterol
  • 1160 mg Sodium
  • 48 % Daily Sodium
  • 37 g Total Carbohydrates
  • 12 % Daily Total Carbohydrates
  • 2 g Dietary Fiber
  • 8 % Daily Dietary Fiber
  • 3 g Sugars
  • 37 g Protein
  • 8 % Daily Protein
  • 30 % Daily Vitamin C
  • 6 % Daily Calcium
  • 20 % Daily Iron

Turkey and Andouille Gumbo

Recipe developed by Owner/Executive Chef John Folse, AAC, CEC, of Lafitte's Landing Restaurant in Donaldsonville, LA.

John Folse

Chef Name: 
John Folse
Chef John Folse is the owner and executive chef of his Louisiana-based corporations: Lafitte's Landing Restaurant, White Oak Plantation (catering and events management company) and Louisiana Premier Products (manufacturing company). Folse has authored numerous books, he hosts his own National TV cooking show, "A Taste of Louisana" on PBS and he has a syndicated radio show, "Stirrin' It Up!" that can be heard worldwide. Folse is respected around the world as an authority on Cajun and Creole cuisine and culture and has gained national recognition within the retail and foodservice community for his efforts in new product development and manufacturing.
Restaurant: 
Lafitte's Landing
Louisiana
1 10 Pound:
TURKEY
2 Pounds:
andouille sausage
2 Cups:
vegetable oil
2 Cups:
flour
4 Cups:
onions, chopped
4 Cups:
celery, chopped
2 Cups:
bell pepper, chopped
1/2 Cup:
garlic, minced
1-1/2 Gallons:
TURKEY STOCK
3 Cups:
green onions, sliced
1 Cup:
parsley, chopped
To Taste:
salt and cracked black pepper
To Taste:
file powder
12.5 Cups:
white rice, prepared
 

Cut turkey into 10 pieces, separating breast into halves, legs and thighs. Cut andouille into 1/2-inch slices. Place in a 2-gallon stock pot and add 1-1/2 gallons of water. Bring to a rolling boil and reduce to simmer. Cook until turkey is tender, adding water as necessary to retain volume.

When turkey is tender and falling from bones, remove meat and andouille sausage, cool, and debone turkey and set aside. Discard bones and reserve stock for gumbo. Allow stock to settle and skim excess fat from the surface.

In a 2-gallon stock pot, heat oil over medium high heat. Once oil is hot, add flour and using a wire wisk, stir constantly until roux is golden brown. Do not scorch. Should black specks appear, discard and begin again.

Add onions, celery, bell pepper and garlic and cook approximately 10 to 15 minutes or until vegetables are wilted. Add andouille, blend into vegetable mixture, and cook 5 minutes.

Add stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a rolling boil, reduce to simmer, and cook approximately 45 minutes.

Add turkey meat and cook an additional 10 to 15 minutes. Blend in green onions and parsley and simmer 5 minutes. Season to taste using salt and pepper.

For service: ladle gumbo over steamed white rice and sprinkle each bowl with 1/8 teaspoon file powder.