Smoked Turkey Gumbo

In this heartwarming Southern gumbo recipe, smoked turkey wings, andouille sausage, Dungeness crab, and jumbo shrimp are simmered to perfection with a rich, dark roux and a blend of savory seasonings. Served over a bed of rice, this dish is a delightful celebration of flavors and textures, capturing the essence of soulful Southern cooking in every spoonful.

Table of Contents

1. How to Make Smoked Turkey Gumbo
2. Smoked Turkey Gumbo

Hey Cousins! Get ready to bring a piece of Baton Rouge into your kitchen with this straightforward yet mouthwatering gumbo recipe. It’s a real showcase of Southern food, mixing Cajun spices with the hearty, soulful flavors we all love. Imagine a pot filled with smoked turkey, andouille sausage, Dungeness crab, and jumbo shrimp, all simmering together. This dish isn’t just about feeding the stomach; it’s about warming the heart with every spoonful. Perfect for anyone looking to add a touch of Southern charm and soul food goodness to their dining table. Let’s get cooking and make a meal that feels like a warm hug from Louisiana.

In our family, Aunt Mabel’s gumbo was the stuff of legends. It was the centerpiece of every family gathering, a delicious concoction of smoked turkey, andouille sausage, Dungeness crab, and jumbo shrimp that seemed to hold the very essence of Southern comfort and joy. Aunt Mabel, with a twinkle in her eye, always claimed her gumbo was “just a little something I whipped up,” but we all knew better. That gumbo was magic in a pot, and Aunt Mabel was its secretive sorceress.

The kitchen was her fortress, and the recipe was her closely guarded secret. No one dared ask for it, knowing full well they’d only get a playful smirk and a change of subject in response. “It’s all in the love,” she’d say, “and maybe a dash of sass,” leaving us wondering if those were indeed the missing ingredients we could never quite replicate.

Family gatherings were never the same without a serving of Aunt Mabel’s gumbo. It was as if the dish brought us all closer, wrapping us in warmth and laughter, spoonful after spoonful. And then, the unthinkable happened. Aunt Mabel, at the ripe age of 92, decided it was time to pass on her secret.

Today, I’m honored to share Aunt Mabel’s secret gumbo recipe (with my own twist of course!) with you. It’s more than just a list of ingredients or a set of instructions; it’s a piece of our family’s heart. As I reveal the steps to making this beloved dish, remember, the real secret, as Aunt Mabel always said, is in the love you put into it. And maybe, just maybe, a little bit of that sass. So, let’s carry on the tradition and fill our kitchens with the aroma and warmth of Aunt Mabel’s unforgettable gumbo.

How to Make Smoked Turkey Gumbo

Check out my video tutorial for smoked turkey gumbo!

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Print the recipe for my Smoked Turkey Gumbo, and share it with your friends!

Smoked Turkey Gumbo

This sumptuous gumbo recipe brings together smoked turkey, andouille sausage, Dungeness crab, and jumbo shrimp, all melded together with a deeply flavorful roux and a mix of spices. Served atop rice, it offers a rich and satisfying taste of Southern cuisine, combining varied flavors and textures for a memorable meal.

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Course Main

Cuisine Southern

Keyword Smoked Turkey Gumbo

Prep Time 45 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 10 servings

Ingredients

• 2 lbs smoked turkey wings
• 1 lb andouille sausage chopped
• 1.5 to 2 lbs Dungeness crab clusters and legs
• 1 lb jumbo shrimp peeled and deveined
• 3/4 cup vegetable oil preferably corn oil, plus 3 tablespoons for sautéing
• 3/4 cup all-purpose flour
• 2 tbsp seasoning salt plus 3 tsp for vegetables
• 2 tsp garlic pepper
• 3 tsp seafood seasoning
• 2 cups okra sliced
• 2 large onions sliced
• 10 oz frozen onions and pepper mix or equivalent, drained on paper towels
• 6 to 8 cups water
• Cooked rice for serving

Instructions

• Boil Turkey: In a 6-8 quart pot, boil smoked turkey in 6 to 8 cups of water with the lid on over high heat for 30 minutes.
• Brown Andouille Sausage: Meanwhile, in a skillet, heat 3 tablespoons of vegetable oil over medium heat. Add the chopped andouille sausage and cook until browned. Transfer the sausage to the pot with the turkey. Cook Onions and Seasoning Blend: In the same skillet, cook sliced onions and the Great Value Seasoning Blend, previously drained on paper towels, until translucent. Sprinkle with 2 teaspoons of seasoning salt and then set aside.
• Make the Roux: In a separate pot, make a roux by combining 3/4 cup of vegetable oil and 3/4 cup of flour. Stir constantly over medium heat until the roux turns a deep brown color.
• Combine Ingredients: Add the roux to the pot with the turkey, sausage, and onions..
• Prepare Turkey: Remove the boiled turkey from the pot, shred or cut the meat from the bone, discarding bones and skin. Return the turkey meat to the pot.
• Add Remaining Ingredients: Add the remaining seasoning salt, garlic pepper, and seafood seasoning to the pot. Stir in sliced okra. Cover and cook on medium heat for 15-20 minutes.
• Add Crab Legs: Incorporate crab legs into the pot, cover, and cook for an additional 20 minutes.
• Add Shrimp: Sprinkle in garlic pepper and add the shrimp. Stir well, reduce heat to low, and cook for 10 minutes.
• Rest: Turn off the heat and allow the gumbo to rest, letting the flavors meld together. Serve: Plate the gumbo with cooked rice and serve hot.

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Recipe by: I Heart Recipes

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