Turkey and Oyster Gumbo, an old Traditional
Cajun favorite during the holidays.
Turkey and Oyster Gumbo is popular at this time of
year because oysters are readily available and turkey carcasses just
happen to be handy too.
1 turkey carcass and any left over meat from a baked turkey.
1 qt. fresh shucked oysters
1/2 cup roux
4 med. onions chopped
4 stalks celery chopped
1/2 bell pepper chopped
1 cup green onion tops chopped
1/2 cup parsley chopped
1 tsp. gumbo filé
2 pinches ground thyme
Louisiana Hot Sauce
7 to 8 quarts of water
Salt and fresh ground black pepper to taste
Take the carcass and remove as much meat as you can cutting large
pieces into bite sized pieces. Putting the meat back in the fridge.
Break the carcass up some, put in a stock pot, cover with water and
boil about an hour. This is your turkey stock.
Remove carcass to let cool picking any meat left on it. Throw the
carcass away. Strain the stock to get any meat that's in it. Keep
While the carcass is boiling make
a dark roux in a 12 quart pot. Add the
onions and sauté about 15 minutes then add celery and bell pepper and sauté another
20 - 30 minutes.
Add 6 cups of the turkey stock and 6 cups of plain water and bring to a boil.
I'm cutting the stock because it can be very strong and may
overpower the taste of the oysters. Add turkey meat and remaining
seasonings (except parsley and filé) and bring back to a boil. Add
oysters and 1 cup oyster liquid and boil for 15 minutes. Taste and
see if you want to add more water or more turkey stock. If it tastes
good like it is add equal parts of each until the gumbo is the
thickness you're looking for if it's not already there.
Add parsley and simmer for 15 minutes. Turn the fire off, add
filé and stir. Taste again to see if any additional seasonings are
Serve in a bowl over a little cooked rice.
In South Louisiana, gumbo is traditionally served with French
bread and potato salad. This big pot of gumbo will feed at least 12
or more people.
Read more on Gumbo
Hint: You can make the turkey stock and freeze
it along with the meat for making that gumbo later.