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Smoked Turkey and Andouille Sausage Gumbo
Most gumbo recipes begin with the instruction, “First, you make a roux.” Our version begins with the following
instruction: “First, you make an Old Fashioned.” For this gumbo, always start off by making and slowly
sipping a Jack Daniel’s Old Fashioned (see recipe, page 11). By the time you have two, usually the gumbo is
finished. It works for us, anyway.
1 cup green onions, chopped
1 cup white onions, chopped
1 cup green bell peppers, chopped
3/4 cup celery, chopped
Canola oil for frying
1 lb. andouille smoked sausage, cut up
1-1/4 to 1-3/4 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. garlic powder
Combine onions, bell pepper and celery in a bowl and set aside. In a black iron pot, add enough
oil to coat the bottom of the pot and heat it to about medium high. Add the sausage and brown
thoroughly. This will impart the seasonings and smoky flavor of the sausage to your roux.
Remove the sausage pieces with a slotted strainer spoon and set aside. Add about 1-1/4 cup oil
and turn the heat up to high. Slowly start stirring in the flour a little at a time, constantly stirring
the flour and hot oil with a wooden spoon. We like a thick roux, so add enough flour until your
roux is the consistency of Elmer’s Glue (you can always thin it later, but you can’t thicken it).
Begin adding the seasoning mix when you start the roux. Generally, one third should be added at
that point, then another third when you add the vegetables. Reserve the final third until your
gumbo is near complete.
We like to get the roux to the color of Baker’s dark chocolate. (This is the only time we argue
over the gumbo – Gary likes it a little lighter – Bill likes it darker; Gary’s wife, Sandy, separates
the boys and is the final arbiter.) When the roux gets about the color of a Hershey’s bar, lower
the heat and continue cooking cautiously. Take the pot off the heat immediately when the roux is
the right color and add the vegetables and stir them in. After a couple of minutes we start adding
some stock and put the pot back on the fire.
Cook the vegetables on low heat with a little of the stock for about 5 minutes. In a separate pot,
heat the stock, then add the roux a large spoonful at a time into the stock pot and stir until
dissolved. Return the stock to a boil, reduce to a simmer and then add the andouille and the
minced garlic. Simmer uncovered for 45 minutes, stirring every 10 minutes or so. When it is
cooked and you are ready to serve, add the smoked turkey pieces so that they can soak up some of
the seasonings for awhile before you serve the gumbo over hot rice. Serves 6.
by Gary Bezet (Baton Rouge), the firm’s managing partner also
practicing in the toxic tort area, and Bill Jarman (Baton Rouge), a
partner practicing in energy and environmental litigation
1/4 tsp. ground red pepper
1/8 tsp. ground white pepper
7 cups of chicken stock (homemade or Swanson’s
Chicken Broth, low sodium. Use 1 cup of water
for each cup of Swanson’s)
2 tsp. minced garlic
2 to 3 lbs. smoked turkey breast, cut up
hot cooked rice
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Gary
Bill