Turkey and oysters might seem like an odd combination, but they traditionally show up together in the form of oyster stuffing on Thanksgiving. In this gumbo, the turkey is smoked and the oysters are simmered gently just before serving. And since this cooks quickly, it's perfect for any regular night of the week.
Recipe courtesy of Vince Camillo
Print
Smoked Turkey and File Gumbo
Total:
1 hr 10 min
Prep:
20 min
Cook:
50 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 10 min
Prep:
20 min
Cook:
50 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 6 tablespoons vegetable oil
  • 1/2 cup all-purpose flour
  • 2 stalks celery, chopped
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 3 cups chicken stock
  • 3 cups diced smoked turkey leg meat
  • 2 teaspoons Cajun seasoning
  • 2 bay leaves
  • 1 1/2 teaspoons file powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 dozen oysters, shucked, chopped if large and up to 1/2 cup liquor reserved
  • Cooked white rice, for serving

Directions

1. Add the vegetable oil to a soup pot over medium heat. Stir in the flour and cook, stirring constantly, until the mixture thickens to a paste and turns medium brown, about 10 minutes. Add the celery, onions and bell peppers and cook until softened, about 5 minutes. Add the chicken stock, turkey meat, Cajun seasoning and bay leaves. Bring to a boil, lower the heat and simmer until the soup thickens slightly, about 30 minutes.

2. Add the file powder, salt, black pepper, cayenne and the oysters with any reserved liquor. Simmer until the mixture thickens slightly, about 5 minutes. Serve over cooked white rice.

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