Name: Turkey and Andouille Gumbo
Yield: Serves 8
Cuisine: United States
Ingredients: 3 celery ribs, diced; 1 Spanish onion, diced; ½ cup/60 grams all-purpose flour; 4 tablespoons/60 grams unsalted butter; 4 quarts/4 liters water; 1 teaspoon kosher salt; 1 tablespoon whole black peppercorns, cracked; 8 ounces/225 grams tasso ham (optional); 2 quarts/2 liters Easy Overnight Chicken Stock or store-bought chicken broth (optional; if not making smoked turkey stock); 2 tablespoons tomato paste; 1 large Spanish onion, skin on, quartered; 4 celery ribs, halved; 4 carrots, halved; 2 pounds/900 grams smoked turkey wings or other parts; 2 turkey drumsticks; 3 bay leaves; 2 cups/400 grams cooked long-grain rice; 2 pounds/900 grams smoked andouille, cut into ¼-inch/6-millimeter pieces; 4 bay leaves; 2 teaspoons freshly ground black pepper

Preparation info

Serves
8

Difficulty
Medium

Appears in

From Scratch

By Michael Ruhlman

Published 2019

About

Gumbo is one of the great American dishes, a reflection of our melting-pot culture. It’s a hearty, satisfying stew that causes arguments, even fists on occasion, to fly. It’s the kind of dish that has so many potential variations, it’s impossible to say when a pot of roux-thickened broth stops being a gumbo and starts being something else (as when a paella stops being a paella and becomes stuff mixed with rice).

Because rice—and a specific rice, American long-grain rice—is a fundame