Best Chicken And Turkey Gumbo Recipes

Chicken, Turkey, and Smoked Sausage Gumbo image

Provided by Rita1652

Categories Gumbo

Time 4h

Yield 6-8 serving(s)

Number Of Ingredients 21

1 cup vegetable oil
1 cup flour
1 1/2 cups chopped onions
3 garlic cloves, minced
1 cup chopped carrot
1 cup chopped celery
1 cup chopped bell pepper
1 lb smoked sausage, such as andouille or 1 lb kielbasa, cut crosswise into 1/2 inch slices
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups chicken broth or 6 cups water
1/2 lb boneless chicken meat, cut into 1 inch chunks
1/2 lb boneless turkey meat, cut into 1 inch chunks
1 lb okra, sliced
2 lbs cleaned shrimp
1 teaspoon Old Bay Seasoning
2 tablespoons chopped parsley
1/2 cup chopped green onion
Tabasco sauce
1 tablespoon file powder

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 image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 5h55m

Yield 10 to 12 servings

Number Of Ingredients 22

2 smoked turkey legs
1 carrot, diced
1 stalk celery, diced
1 yellow onion, diced
1 cup (2 sticks) unsalted butter
1 cup all-purpose flour
2 yellow onions, diced
2 tablespoons Creole spice mix
2 pounds smoked chicken sausage, sliced
2 stalks celery, diced
2 red bell peppers, seeded and diced
2 cloves garlic, chopped
2 tablespoons Worcestershire sauce
1 teaspoon fresh thyme, chopped
2 dried bay leaves
2 cups sliced fresh okra
1 cup seeded, diced tomato
1 tablespoon file powder
1 teaspoon hot sauce, such as Tabasco
Kosher salt and freshly ground black pepper
2 cups long-grain rice
Kosher salt and freshly ground black pepper

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.

Chicken and Turkey Sausage Gumbo Recipe - (4.4/5) image

Provided by MichaelH

Number Of Ingredients 15

1 Slow Cooker Liner
1/3 cup all-purpose flour
1 14-ounce can reduced-sodium chicken broth
2 cups chopped cooked chicken breast or turkey breast (10 ounces)
8 ounces smoked turkey sausage links, quartered lengthwise and sliced
2 cups sliced fresh okra or one 10-ounce package frozen cut okra, partially thawed
1 cup water
1 cup coarsely chopped onion
1 cup coarsely chopped red or green sweet pepper
1/2 cup sliced celery
4 cloves garlic, minced
1 teaspoon dried thyme, crushed
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
3 cups hot cooked brown rice

Steps:

Prep For roux:In a heavy medium saucepan, cook flour over medium heat about 6 minutes or until brown, stirring occasionally. Remove from heat; cool slightly. Gradually stir broth into flour. Cook and stir until thickened and bubbly. Pour thickened flour mixture into a 3 1/2- or 4-quart slow cooker. Add chicken, sausage, okra, the water, onion, sweet pepper, celery, garlic, thyme, black pepper, and cayenne pepper. Cook Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Skim off fat. Serve gumbo over hot cooked brown ric