Turkey Oyster Gumbo

Turkey Oyster Gumbo in a bowl with rice

This Turkey Oyster Gumbo is so good, you’ll want to make it even if you don’t have leftover turkey. But if you are looking for something to do with that leftover turkey, don’t miss this opportunity.  Oysters just seem a natural partner for turkey, whether its in a holiday stuffing or this delicious gumbo.  Try this no-angst recipe from Sweet Daddy D and you’ll see why it has become a Louisiana post-Thanksgiving tradition.

Turkey Oyster Gumbo in a bowl with rice, spoon and potato salad
Sweet Daddy D's Turkey Oyster Gumbo
Votes: 1
Rating: 5
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This is the perfect way to use your leftover holiday turkey. Oysters and turkey just seem to go together in a wonderful way. Try this and you'll see why it has become a post-Thanksgiving Louisiana tradition!
Servings Prep Time
15 Servings 30 Minutes
Cook Time Calories per Serving
95 Minutes 254
Servings Prep Time
15 Servings 30 Minutes
Cook Time Calories per Serving
95 Minutes 254
Turkey Oyster Gumbo in a bowl with rice, spoon and potato salad
Sweet Daddy D's Turkey Oyster Gumbo
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is the perfect way to use your leftover holiday turkey. Oysters and turkey just seem to go together in a wonderful way. Try this and you'll see why it has become a post-Thanksgiving Louisiana tradition!
Servings Prep Time
15 Servings 30 Minutes
Cook Time Calories per Serving
95 Minutes 254
Servings Prep Time
15 Servings 30 Minutes
Cook Time Calories per Serving
95 Minutes 254
This is What You Need
Herb and Spice Blend
This is What You Do
  1. Pull the turkey meat from the leftover turkey carcass, chop into bite size pieces or shred, sprinkle on some creole seasoning and set aside. Measure out the flour and vegetable oil. Mix the Herb and Spice Blend in a small bowl and set that aside. Chop the vegetables and set aside. Chop the garlic and set aside in a small bowl. Drain the oysters in a strainer set over a bowl, but do not rinse. Place this in the fridge until needed. Reserve whatever oyster liquid you have.
  2. Place the turkey stock in a stock pot and start heating it on low. Keep it covered and on low so it does not reduce.
  3. Place a large cast iron frying pan over medium high heat, add the vegetable oil to the frying pan. When the oil is shimmering whisk in the flour to make a medium roux.
  4. As soon as the roux is dark enough add the veggies about half or a third at a time and stir to completely mix the veggies with the roux.
  5. Continue to cook over medium high heat, stirring frequently and scrapping the bits off the bottom, careful not to let it burn or scorch. This will take at least 10 to 15 minutes.
  6. Add in the garlic and green onions and continue to cook until aromatic, usually a couple of minutes.
  7. Mix in about half the spice mix and the 2 bay leaves; a mix well and cook for another five minutes.
  8. Turn up the heat on the stock pot and bring the turkey stock to a rolling boil.
  9. Using a slotted spoon, mix in the veggie/roux mix, one spoonful at a time, stirring each spoonful until everything is blended and mixed with the stock, making sure it returns to a rolling boil in between each spoonful. Continue this, one spoonful at a time until all the veggie/roux mix has been added to the stock.
  10. Bring it to a boil, reduce the heat slightly to a heavy simmer and maintain for about 15 minutes, uncovered. Then lower the heat to a simmer, cover and simmer for 30 minutes.
  11. After 30 minutes, uncover and add the turkey pieces a few at a time, stirring them into the stock in a similar fashion as you did the veggies, letting it come back to a rolling boil between each spoonful.
  12. Add a little more spice mix, stir well.
  13. Turn the heat down to low, cover the pot and simmer for about a 30 minutes, stirring occasionally.
  14. Uncover and bring to a heavy boil. Add the oysters, by hand, a few at a time, stirring before adding more. When all the oysters have been added, reduce the heat and simmer for about 15 minutes.
  15. Prior to serving, take a spoon and skim off the grease which has floated to the top. Give the gumbo a good stir then taste for seasoning-add a little more of the Herb and Spice Blend or some more salt and black pepper, if needed. If you want more oyster flavor, add some of the reserved oyster liquid. Remove the bay leaves and serve over rice with some potato salad and crispy french bread.
Recipe Notes

If you have time, making your own turkey stock makes this gumbo really great. Check out my recipe for homemade stock here.   If you don't have time to make fresh turkey stock, this recipe is still great if you use commercial turkey stock or substitute chicken stock.

If you don't have left over turkey, use some turkey breasts and thighs (about a pound total).

Many commercial creole seasoning mixes and commercial stocks contain high levels of salt. Make sure to adjust your added salt according to the creole seasoning.

Nutrition Facts
Sweet Daddy D's Turkey Oyster Gumbo
Amount Per Serving
Calories 254 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Polyunsaturated Fat 6g
Monounsaturated Fat 4g
Cholesterol 51mg 17%
Sodium 431mg 18%
Potassium 345mg 10%
Total Carbohydrates 14g 5%
Dietary Fiber 2g 8%
Sugars 3g
Protein 20g 40%
Vitamin A 7%
Vitamin C 30%
Calcium 6%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.

Oyster Artichoke Bisque

oyster artichoke bisque in a bowl with 2 fresh artichokes

Just about every authentic New Orleans restaurant serves gumbo, maybe turtle soup and a New Orleans original-Oyster Artichoke Bisque. This rich soup pairs the wonderful flavor of fresh gulf oysters with the distinctive taste of artichoke.  One bite and you’ll be hooked!

spoon full of oysters and artichokes in oyster artichoke bisque
Sweet Daddy D's Oyster Artichoke Bisque
Votes: 1
Rating: 5
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Rate this recipe!
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A New Orleans original: Oyster Artichoke Bisque, a rich creamy soup that pairs the wonderful flavor of fresh gulf oysters with the distinctive taste of artichoke.  You won't believe how something that tastes so fantastic could be this easy to make!
Servings Prep Time
8 Servings 15 minutes
Cook Time Calories per Serving
60 minutes 389
Servings Prep Time
8 Servings 15 minutes
Cook Time Calories per Serving
60 minutes 389
spoon full of oysters and artichokes in oyster artichoke bisque
Sweet Daddy D's Oyster Artichoke Bisque
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
A New Orleans original: Oyster Artichoke Bisque, a rich creamy soup that pairs the wonderful flavor of fresh gulf oysters with the distinctive taste of artichoke.  You won't believe how something that tastes so fantastic could be this easy to make!
Servings Prep Time
8 Servings 15 minutes
Cook Time Calories per Serving
60 minutes 389
Servings Prep Time
8 Servings 15 minutes
Cook Time Calories per Serving
60 minutes 389
This is What You Need
This is What You Do
  1. Drain the oysters in a strainer and reserve the liquid. Set aside while they drain. Chop the artichoke bottoms, yellow onions, green pepper, celery and garlic and place in one bowl. Chop the artichoke hearts and green onions and place each in their own separate bowl. Measure all other ingredients except the stock.
  2. In a heavy bottom dutch oven, melt the butter over medium to medium-high heat until foaming. Sauté the artichoke bottoms, onions, green peppers, celery and garlic until clear and starting to brown, about 15 to 20 minutes.
  3. Remove the vegetable mixture with a slotted spoon to a small food processor. Puree the vegetable mixture and set aside.
  4. In the dutch oven, melt 1/2 cup butter until foaming, add the flour and stir to make a light roux, about 4 or 5 minutes to get the flour taste out. Mix the pureed vegetables completely into the roux, add about half of the creole seasoning and white pepper and simmer for about 5 minutes, stirring often.
  5. Add enough chicken stock to the oyster liquor to make 5 cups of liquid. Leave the oysters in the strainer and set aside, reserve all the liquid that continues to drain.
  6. Add the oyster juice/stock to the roux/vegetable mix, starting with small amounts and stirring to completely blend everything together before adding more. Once about half of the liquid has been added in this way, add the remainder, stirring completely.
  7. Bring the mixture to a heavy simmer. Add the chopped artichoke hearts and mix well. Reduce heat and simmer for 15 to 20 minutes, uncovered.
  8. Add the heavy cream and stir together until completely blended, simmer another 5 minutes.
  9. Add the oysters a few at a time, stirring well in between-make sure to add any oyster juice that has accumulated. Add the green onions and the remaining Creole seasoning and white pepper and mix well. Simmer about 5 minutes until the oysters are curling up on their edges and are cooked. Taste for seasoning and add kosher salt to taste. The oysters may be salty so remember to taste the bisque before you add salt.
  10. Cover and remove the bisque from the heat and allow to sit for about 15 minutes before serving.
Recipe Notes

To drain the oyster, place a strainer or small colander over a 4 or 8 cup glass measuring cup. Place the oysters in the strainer and set in the refrigerator. When ready to use the juice, empty the measuring cup into another vessel and add enough stock to make 5 cups of liquid.  Place the strainer with the oysters over the original measuring cup and return to the refrigerator, they will continue to drain and you should add that extra oyster liquid into the bisque when adding the oysters.

Be careful adding salt. Many commercial creole seasonings contain salt and the oysters and oyster juice could be salty.  Taste the bisque after the oysters have simmered for 10 minutes and add kosher salt to your liking.

Nutrition Facts
Sweet Daddy D's Oyster Artichoke Bisque
Amount Per Serving
Calories 389 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 19g 95%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 146mg 49%
Sodium 870mg 36%
Potassium 409mg 12%
Total Carbohydrates 16g 5%
Dietary Fiber 2g 8%
Sugars 1g
Protein 12g 24%
Vitamin A 25%
Vitamin C 28%
Calcium 6%
Iron 44%
* Percent Daily Values are based on a 2000 calorie diet.