What’s in Season in Louisiana: Winter Edition

Turducken and Sausage Gumbo
Serves: 10 servings
  • 1 pound andouille sausage, cut into ¼-inch-thick slices
  • Vegetable oil
  • ¾ cup all-purpose flour
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 2 stalks celery, sliced
  • 2 quarts chicken stock, hot
  • 4 cups chopped cooked turducken
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 2 teaspoons Creole seasoning
  • ½ teaspoon dried thyme
  • ½ to 1 teaspoon hot sauce
  • 4 green onions, sliced
  • Filé powder (optional)
  • Hot cooked rice
  • Garnish: chopped green onion, parsley, sausage
  1. In a large Dutch oven, cook sausage over medium heat, stirring constantly, until browned, about 5 minutes. Remove sausage using a slotted spoon, and let drain on paper towels. Transfer drippings to a heatproof liquid measuring cup. Add enough oil to drippings to measure ¾ cup.
  2. Add oil mixture to Dutch oven, and heat over medium heat. Add flour; cook, stirring constantly, until a chocolate-colored roux forms, 20 to 25 minutes.
  3. Add onion, bell pepper, and celery; cook, stirring frequently, until tender, about 8 minutes. Using a wooden spoon, scrape browned bits from bottom of Dutch oven. Gradually add stock, and bring mixture to a boil. Add sausage, turducken, garlic, bay leaves, Creole seasoning, thyme, and hot sauce, stirring to combine. Reduce heat to low; simmer for 30 minutes, stirring occasionally.
  4. Stir in green onions; cook until onions are wilted, about 15 minutes. Discard bay leaves. Sprinkle with filé powder, if using. Serve over hot cooked rice. Garnish with green onion, parsley, and sausage, if desired.