Turkey Andouille Gumbo

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Yield: 6 servings 6 servings


Get this all-star, easy-to-follow Turkey Andouille Gumbo recipe from Emeril Lagasse.


1 1/2 cups flour

1 1/2 cups oil

1 cup chopped onions

1/2 cup chopped green bell pepper

1/2 cup chopped celery

1 tablespoon chopped garlic

2 cups sliced andouille sausage

2 quarts stock

2 bay leaves

Salt and cayenne

Creole spice

2 cups shredded cooked turkey meat

Steamed rice, for serving

Chopped scallions, for garnish


In a large soup pot slowly heat oil and flour together over low heat, stirring constantly, until it becomes a nutty brown color and is very fragrant; be careful not to burn. Add onions, pepper and celery and cook, stirring, 4 minutes. Add garlic and andouille and cook 5 minutes, until some fat releases from sausage. Add stock, bay leaf, 2 teaspoons salt, cayenne and Creole spice to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add turkey and simmer 30 minutes more. Adjust seasonings and serve with hot steamed rice and a generous sprinkle of green onions.

Recipe Courtesy of Emeril Lagasse