The Wandering Chew | Turkey and Andouille Gumbo Adapted from Donald Link’s recipe in Country Roads Magazine
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Turkey and Andouille Gumbo Adapted from Donald Link’s recipe in Country Roads Magazine




This is our friend Jakob Rosenzweig’s go-to gumbo recipe – it’s so well loved that his recipe sheet is stained with splashes of it. This recipe originally called for pork filled andouille sausages but we were inspired to make it kosher just like the congregants at the Beth Israel synagogue. If you can’t find turkey, you can definitely use chicken in this recipe instead.


1 turkey (3-4 pounds)
1 cup + 3 tbsp olive oil
1 cup all purpose flour
2 cups onion, small dice
1 cup celery, small dice
1 cup green bell pepper, small dice
2 jalapeno peppers, seeded and chopped
6 garlic cloves, minced
2 tablespoons salt
2 teaspoons chili powder
2 teaspoons paprika
½ teaspoons cayenne
1 ½ teaspoons white pepper
2 teaspoons file powder, optional
2 teaspoons black pepper
1 teaspoon thyme, dried
4 bay leaves
½ teaspoon chili flakes
3 quarts turkey stock
1 pound kosher andouille sausage, sliced in half moons
3 cups okra, sliced ½ inch



1. Season turkey with 1 tablespoon salt and 1 teaspoon of black pepper. Roast in 375 degree oven until done and skin is golden brown, about 1 hour. Reserve drippings and cool. Pull turkey from the bone and reserve.

2. Heat the vegetable oil to medium high heat in a Dutch oven. Add the flour and stir gently with a whisk for about 10 minutes. As the roux starts to darken reduce the heat to low and continue cooking until it is dark brown in color, about 30 minutes.

3. Add vegetables and spices to the roux, reduce heat and cook for 5 minutes. Add the stock and reserved drippings. Simmer 1 hour. Skim fat as needed as it rises to the top.

4. Heat remaining 3 tablespoons of oil in a skillet and saute okra until light brown and okra goo has cooked out.

5. Add reserved turkey, andouille and okra and continue to cook on a very low simmer for an additional hour, skimming fat as it rises to the top.


Serves 6-8.

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