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How is everyone’s Turkey Gumbo Going?
Posted on 11/24/23 at 5:19 pm
Posted on 11/24/23 at 5:19 pm
Most wonderful time of the year. Post TG Turkey gumbo season.
14
Posted on 11/24/23 at 5:21 pm to SammyTiger
Not enough turkey left. 22 lb turkey.
Posted on 11/24/23 at 5:48 pm to SammyTiger
Just pulled mine off the fire. Leftover, mostly dark meat, turkey and Best Stop andouille.
Posted on 11/24/23 at 5:57 pm to SammyTiger
Made the stock last night, doing the gumbo next weekend.
Posted on 11/25/23 at 12:11 am to SammyTiger
This is from a few hours ago when cooling it down.
Tomorrow should be a good day
Tomorrow should be a good day
Posted on 11/25/23 at 12:20 am to SammyTiger
this year is red curry and low mein
Posted on 11/25/23 at 12:22 am to t00f
Oh hell yeah
Posted on 11/25/23 at 4:11 pm to SammyTiger
Made stock yesterday, but won’t make turkey gumbo till next week, I think. I used some of the stock in a small batch of turkey noodle soup.
Posted on 11/25/23 at 4:43 pm to Darla Hood
Me too Darla.
All I could do yesterday.
Too tired from a big house, full of company to make gumbo yesterday or today.
When I recover, it will look something like this.
All I could do yesterday.
Too tired from a big house, full of company to make gumbo yesterday or today.
When I recover, it will look something like this.
Posted on 11/25/23 at 8:01 pm to SammyTiger
I made stock with the smoked turkey carcass. Gumbo had wild turkey breast, fried chicken, Rabideaux’s, and oysters. It was fine.
Posted on 11/26/23 at 6:52 am to SammyTiger
turned out pretty damn good...
so much so I froze and vacuum sealed some for later this winter at the deer camp...
so much so I froze and vacuum sealed some for later this winter at the deer camp...
Posted on 11/26/23 at 7:18 am to SammyTiger
Had to smoke another turkey to have enough meat for my gumbo.
Family and son's friends said best ever and amazing. It was damn good.
Will post a pic of the roux.
Family and son's friends said best ever and amazing. It was damn good.
Will post a pic of the roux.
This post was edited on 11/26/23 at 7:20 am
Posted on 11/26/23 at 10:49 am to jmon
Can someone provide their recipe? Surprisingly, I didn't see a really receipe in the links on here.
Making a turkey stock now.
Looking to try a different receipe. Would prefer not to have a dark roux.
TIA.
Making a turkey stock now.
Looking to try a different receipe. Would prefer not to have a dark roux.
TIA.
Posted on 11/26/23 at 10:58 am to GOAT4LSU
quote:
Surprisingly, I didn't see a really receipe in the links on here.
I think most just use turkey exactly how they would chicken, so you would use your go-to chicken and andouille gumbo recipe.
Posted on 11/26/23 at 11:01 am to GOAT4LSU
quote:
Can someone provide their recipe?
I make it exactly the same way I make chicken and sausage gumbo when I'm not making fried chicken gumbo. I just sub turkey for the chicken, whether it's baked/roasted turkey or smoked turkey.
Posted on 11/26/23 at 11:09 am to Gris Gris
That was my plan. Is your recipe in the TD cookbook?
Posted on 11/26/23 at 11:18 am to GOAT4LSU
quote:
That was my plan. Is your recipe in the TD cookbook?
I'm sorry it's not. I don't really follow measurements at this point. I just make it for the most part.
I think there are other gumbo recipes there, though.
However, Paul Prudhomme's recipe for fried chicken gumbo is a good guide as far as measurements and ingredients. Just skip the part about frying the chicken. I would use more sausage than he does because I like a lot of sausage. Use stock rather than water.
This is the original recipe from his first cookbook before he used all the Magic seasonings for everything.
LINK
Posted on 11/26/23 at 11:40 am to Gris Gris
All good! I'll roll with this one today.
Posted on 11/26/23 at 11:49 am to GOAT4LSU
quote:
All good! I'll roll with this one today.
Great. Hope it turns out well! Gumbo doesn't have to have exact measurements other than a good roux which isn't necessarily exact. I always make a little more than I think I need.
Posted on 11/26/23 at 11:54 am to GOAT4LSU
quote:
Would prefer not to have a dark roux.
So, you're making stew?
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