New Orleans Turkey Gumbo: A Delicious and Hearty Winter Meal

When the weather starts to get cold, there’s nothing better than a warm bowl of gumbo to warm you up from the inside out. And when it comes to gumbo, New Orleans is the undisputed king. With its rich and flavorful broth, hearty meat, and flavorful vegetables, New Orleans gumbo is a dish that everyone can enjoy.

This recipe for New Orleans turkey gumbo is the perfect way to enjoy all the flavors of this classic dish without having to spend hours in the kitchen. With just a few simple ingredients, you can create a delicious and satisfying meal that the whole family will love.

So next time you’re looking for a hearty and delicious dish to warm you up on a cold day, give this New Orleans turkey gumbo recipe a try. You won’t be disappointed!

Ingredient	Quantity	Instructions
1 cup all-purpose flour	1 tablespoon cayenne pepper	Melt the butter in a large pot over medium heat. Add the flour and cook, stirring constantly, for 5 minutes or until golden brown.
1/2 cup vegetable oil	1 large onion, chopped	Add the oil to the pot and heat until shimmering. Add the onion and cook, stirring occasionally, for 5 minutes or until softened.
3 cloves garlic, minced	1 green bell pepper, chopped	Add the garlic and bell pepper to the pot and cook, stirring occasionally, for 5 minutes or until softened.
1 cup chopped celery	1 cup chopped carrots	Add the celery and carrots to the pot and cook, stirring occasionally, for 5 minutes or until softened.
3 cups chicken broth	1 (15 ounce) can black beans, rinsed and drained	Add the chicken broth, black beans, tomatoes, and okra to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes or until the vegetables are tender.
1 (15 ounce) can diced tomatoes with green chilies	1 pound turkey breast, cooked and shredded	Add the turkey and parsley to the pot and stir to combine. Season with salt and pepper to taste.
1/2 cup chopped fresh parsley	1 teaspoon salt	Serve immediately, with rice.

The Origins of Gumbo

To appreciate Turkey Gumbo, we must first dip our toes into the history of gumbo itself. Gumbo is a quintessential dish in Louisiana Creole cuisine, but its roots extend to several cultures, notably African, Native American, French, and Spanish. The word “gumbo” is believed to come from the African term for okra, “ki ngombo,” as okra often serves as a thickening agent in the dish.

Gumbo evolved as a melting pot of the diverse cultures that have mingled in Louisiana over the centuries. The French brought roux, a flour and fat mixture, to the recipe. The Choctaw Indians contributed filé powder, made from dried and ground sassafras leaves.

African slaves introduced okra, and the Spanish added their influence with various spices. This fusion of techniques and ingredients resulted in the gumbo we know today: a thick, stew-like dish that warms the heart as much as it does the belly.

Turkey Gumbo: A Winter Twist on a Classic

While gumbo can be made with a variety of meats or seafood, turkey gumbo has become a favored option in the winter months, particularly after Thanksgiving, as a delicious way to utilize leftover turkey. This version of gumbo is hearty, filling, and imbued with the flavors of the season.

The Importance of a Good Roux

At the heart of every gumbo is the roux, which serves as the base for the entire dish. The roux’s color can range from a light tan to a rich chocolate brown, depending on how long it is cooked. For turkey gumbo, a medium to dark roux is ideal. It imparts a deep, nutty flavor and a color that is reminiscent of the earthiness of winter.

To create the perfect roux, you will need patience and a bit of muscle. It requires constant stirring over a medium heat to prevent burning. The process can take 20 to 30 minutes, but this is time well spent. A burned roux will impart a bitter taste to the gumbo, so vigilance is key.

Ingredients and the Holy Trinity

In addition to the roux, a classic gumbo features what is known in Creole and Cajun cooking as the “Holy Trinity” of vegetables: onion, celery, and bell pepper. This mirepoix provides a flavor base that is both robust and aromatic.

To make a turkey gumbo, you will also need a good stock, preferably homemade from the turkey bones for added depth of flavor. The turkey meat, preferably a mix of white and dark, should be cooked and cut into bite-sized pieces. Okra and filé powder can be used as thickeners and add their distinctive flavors. Andouille sausage is another common ingredient, adding a smoky, spicy note to the dish.

The Spices of Life

Seasoning is crucial. New Orleans cuisine is known for its bold flavors, and gumbo is no exception. Garlic, bay leaves, thyme, and cayenne pepper are staples, but the spice mix can be adjusted according to taste. Some cooks like to add a bit of smoked paprika or a pinch of ground cloves for complexity.

Gumbo is often served over rice, which not only stretches the dish to feed a crowd but also acts as a calming counterpoint to the spicy, flavorful stew.

The Ritual of Gumbo Making

Preparing gumbo is not just about following a recipe; it’s a ritual that embodies the spirit of New Orleans. It is a social event, often prepared in large quantities and meant to be shared with family and friends. The preparation of the dish encourages togetherness and celebration, even on the coldest of days.

Recipe for New Orleans Turkey Gumbo

Now, let’s walk through the steps of making a classic New Orleans Turkey Gumbo. This recipe serves approximately 8-10 people.

Ingredients:

• 1 cup all-purpose flour
• 1 cup vegetable oil or butter
• 2 cups onions, chopped
• 1 cup celery, chopped
• 1 cup bell pepper, chopped
• 4 cloves garlic, minced
• 8 cups turkey stock (homemade is best)
• 2 bay leaves
• 1 teaspoon dried thyme
• ½ teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon smoked paprika (optional)
• Salt and black pepper to taste
• 1 pound andouille sausage, sliced
• 4 cups cooked turkey meat, chopped
• 2 cups okra, sliced (optional)
• 1 tablespoon filé powder (optional)
• Cooked white rice, for serving
• Chopped green onions and parsley, for garnish

Instructions

1. Make the Roux: In a large, heavy pot or Dutch oven, combine the flour and oil over medium heat. Stir constantly until the roux reaches a peanut butter color, then keep cooking to a chocolate brown. This may take 20 to 30 minutes. Be careful not to let it burn.
2. Add the Holy Trinity: Once the roux is the right color, add the onions, celery, and bell peppers. Cook until the vegetables are soft, about 8-10 minutes.
3. Garlic and Seasonings: Add the minced garlic, bay leaves, thyme, cayenne, smoked paprika (if using), salt, and black pepper. Cook for another 2 minutes, stirring frequently.
4. Pour in the Stock: Gradually add the turkey stock while stirring constantly to prevent lumps.
5. Add the Sausage: Once the mixture is smooth, add the sliced andouille sausage. Reduce the heat to low and let the gumbo simmer for about 1 hour. If using okra, add it after 30 minutes.
6. Turkey Time: Add the cooked turkey meat and simmer for another 30 minutes. Taste and adjust the seasonings as necessary.
7. Final Touches: If you are using filé powder, remove the pot from heat and stir it in now. It will thicken the gumbo slightly and add a distinctive flavor.
8. Serve: Remove the bay leaves. Spoon the gumbo over cooked white rice in bowls. Garnish with chopped green onions and parsley.

To Serve

Ladle the gumbo over a scoop of rice in deep bowls. Offer additional filé powder at the table for guests to add if they wish. Some like to add a splash of hot sauce for an extra kick.

The Art of Gumbo Making

Gumbo is more than just the sum of its parts. Each cook brings their own touch to the dish, making it as unique as a fingerprint. Some families pass down their gumbo recipes through generations, with each adding their own tweaks and secret ingredients.

Pairing Your Gumbo

When it comes to drinks, a cold beer is a traditional choice to accompany gumbo. However, for those preferring wine, a medium-bodied red with low tannins, or a crisp white wine, can complement the flavors well.

Gumbo: A Dish for All Seasons

While turkey gumbo is particularly popular in the winter, gumbo is a versatile dish that can be adapted to all seasons. Seafood gumbos are lighter and are a delightful way to showcase fresh, local seafood in the warmer months.

Leftovers and Storage

Turkey gumbo can be refrigerated for up to three days and actually tastes better the next day after the flavors have melded. It also freezes well, so don’t be afraid to make a large pot.

Final Word

In closing, turkey gumbo is more than just a meal; it’s a narrative of history, a tapestry of cultures, and a testament to the creativity and resilience of the human spirit. This winter, as you gather around the table with your own pot of gumbo, remember that you’re not just sharing food but participating in a tradition that is deeply woven into the fabric of New Orleans and the heart of Southern cooking.

Whether you stick to the classic recipe or infuse it with your own blend of spices and ingredients, turkey gumbo is a dish that invites experimentation and celebration. It’s a communal feast that embodies the warmth and generosity of the season, and is the perfect way to bring people together during the colder months. So, this winter, embrace the spirit of New Orleans and let turkey gumbo be the centerpiece of your table.