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Started By
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SW's First Gumbo of the Fall (Turkey and Andouille)(PICS)
Posted on 9/14/14 at 5:00 pm
Posted on 9/14/14 at 5:00 pm
So as I walked out of walk Saturday morning and feeling that first fall breeze I immediately decided to cook a gumbo this weekend. I drove straight to Hackett's in Lake Charles and picked up some andouille, smoked pork sausage, and turkey tasso. I usually use regular tasso but turkey tasso made sense to me since it was going to be a turkey gumbo. Next stop was Kroger's for some fresh onion, bell peppers, celery, and onion tops. I also picked up 6 turkey legs. I already had some leftover homemade roux in a jar in the fridge so no pics of that part of the process. I also had some frozen turkey stock I made a few months ago. I boiled the turkey leg bones for a couple of hours, removed them, then added my defrosted stock to that quick stock. One of the best gumbos I ever made and plenty left for the freezer. Went perfectly with a Tiger victory and a few glasses of Eagle Rare bourbon 
Prepped veggies and sausage
Raw turkey legs rubbed with NuNu's and Paul Proudhomme's poultry magic
Turkey legs after roasting. Let them cool then de-boned them.
Dat turkey stock
Simmering away. By now the whole house was smelling amazing
About an hour after I cut the stove off. By now the buzz was strong and the Tigers were making my blood pressure rise. Never doubted the victory would come though
Best thing I've eaten in months. I think I'm a pretty good cook but I really nailed this one, IMO.
Prepped veggies and sausage
Raw turkey legs rubbed with NuNu's and Paul Proudhomme's poultry magic
Turkey legs after roasting. Let them cool then de-boned them.
Dat turkey stock
Simmering away. By now the whole house was smelling amazing
About an hour after I cut the stove off. By now the buzz was strong and the Tigers were making my blood pressure rise. Never doubted the victory would come though
Best thing I've eaten in months. I think I'm a pretty good cook but I really nailed this one, IMO.
This post was edited on 9/14/14 at 5:01 pm
11
Posted on 9/14/14 at 5:14 pm to SW2SCLA
Posted on 9/14/14 at 5:16 pm to SW2SCLA
quote:
First Gumbo of the Fall
Can't wait until some cooler weather for gumbo.
Posted on 9/14/14 at 5:21 pm to SW2SCLA
Posted on 9/14/14 at 6:57 pm to SW2SCLA
quote:
I drove straight to Hackett's in Lake Charles and picked up some andouille,
Ive had their sausage and plate lunches but didnt know they sold andouille. Im definately getting some for my next gumbo and yours looks real good
Posted on 9/14/14 at 6:59 pm to SW2SCLA
Looks like all it needs is eating.
Posted on 9/14/14 at 7:07 pm to LSUEnvy
I've yet to have something from hackett's that wasn't good. My favorite plate lunch in LC. This is the first time I tried their andouille and it didn't disappoint. One of the spicier versions I've had but not overpowering.
Posted on 9/14/14 at 7:12 pm to SW2SCLA
quote:When was this exactly? It might be worth a drive to LC just to experience that.
So as I walked out of walk Saturday morning and feeling that first fall breeze
Posted on 9/14/14 at 7:27 pm to Stadium Rat
Yesterday morning Rat. I work 7p-7a though, so the sun wasn't really beaming down at 715
This post was edited on 9/14/14 at 7:36 pm
Posted on 9/14/14 at 7:30 pm to SW2SCLA
Looks nice Clark. Real nice
Posted on 9/14/14 at 7:47 pm to LSUballs
Posted on 9/14/14 at 10:08 pm to SW2SCLA
What Darla said.
Posted on 9/14/14 at 10:14 pm to SW2SCLA
That looks amazing. Better than anything on offer in Chicago. Well done.
Posted on 9/15/14 at 9:13 am to SW2SCLA
I'm going to do my first ever gumbo this week.
I'm pretty sure I can pull it off. I hope it looks that good!
I'm pretty sure I can pull it off. I hope it looks that good!
Posted on 9/15/14 at 9:54 am to SW2SCLA
quote:
SW2SCLA
How long and at what temp did you roast the turkey legs? I've never done it before, and am now intrigued.
Posted on 9/15/14 at 11:33 am to SW2SCLA
It's just "Kroger" not Kroger's or Krogers. Kroger isn't possessive and it isn't multiple Krogers unless you actually did go to multiple Krogers.
Rant over...
Rant over...
Posted on 9/15/14 at 11:42 am to Emteein
350 for an hour. Checked the temp and they were 160 when I pulled them. Covered loosely with foil for a while just to be safe.
Posted on 9/15/14 at 11:45 am to SW2SCLA
I live on the other side of the state...the "cool front" did not really reach us. Perhaps the potential front coming through this week will cool things off enough for me to make gumbo.
Posted on 9/15/14 at 12:14 pm to SW2SCLA
Never done a turkey gumbo but now I really want to do one.
Details on the stock?
Details on the stock?
Posted on 9/15/14 at 4:05 pm to Winkface
Well the frozen stock was from the carcasses of one fried and one baked turkey, along with 2 onions, 3 or 4 garlic cloves, about as many Bay leaves, some peppercorns, a rib of celery. I think that's it. I simmered it for at least 6 hours and then strained it.
After I deboned the pictured turkey legs I dropped the bones in about 6 quarts of water and reduced by half over 2 hours or so. Then I removed the bones and added the above stock. The first stock didn't really need anything added to it but I didn't wanna waste good roasted bones.
After I deboned the pictured turkey legs I dropped the bones in about 6 quarts of water and reduced by half over 2 hours or so. Then I removed the bones and added the above stock. The first stock didn't really need anything added to it but I didn't wanna waste good roasted bones.
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