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smoked turkey and andouille gumbo

Smoked Turkey-and-Andouille Gumbo

Beau Beaullieu and Andy Soileau's New Iberia Kiwanis Club team has taken first place 11 times at the World Championship Gumbo Cookoff. This recipe for their mélange gumbo won in 2015, 2017, and 2018, so you know it's incredible.


- 1 pound smoked turkey, diced

- 1/2 pound Andouille sausage, sliced

- 1/2 cup all-purpose flour

- 1/2 cup olive oil

- 1 onion, diced

- 1 green bell pepper, diced

- 3 cloves of garlic, minced

- 1 can diced tomatoes

- 4 cups chicken broth

- 1 teaspoon dried thyme

- 1 teaspoon dried oregano

- 1 teaspoon smoked paprika

- Salt and pepper to taste


1. In a large pot, heat the olive oil over medium-high heat. Add the diced smoked turkey and Andouille sausage and cook until lightly browned, about 5 minutes. Remove from the pot and set aside.


2. In the same pot, add the flour and cook, stirring constantly, until it turns a dark brown color, about 10 minutes. This will create a roux, which will thicken the gumbo.


3. Add the diced onion, green bell pepper, and garlic to the pot and cook until they begin to soften, about 5 minutes.


4. Stir in the diced tomatoes, chicken broth, dried thyme, dried oregano, smoked paprika, and the cooked smoked turkey and Andouille sausage.


5. Bring the gumbo to a simmer and let it cook for about 20 minutes.


6. Taste the gumbo and add salt and pepper as needed.


7. Serve the gumbo over a bed of rice, if desired. Enjoy your delicious and flavorful Smoked Turkey-and-Andouille Gumbo!

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