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
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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.

Mirliton Crab Bisque

Mirliton Crab Bisque with crab meat in a bowl with three mirlitons

Mirliton-the wrinkly green vegetable, found in family gardens and farmers markets all over South Louisiana. This versatile and unique squash is a staple of Louisiana, served many ways-pickled, casseroles and stuffed. My favorite is this wonderful Mirliton Crab Bisque. The mirliton’s mild flavor is a perfect vehicle for the succulent and rich crab meat and unique spice blend of nutmeg, allspice and cardamon. Perfect for an appetizer or the main course, served with crisp french bread and a green salad.

Mirliton Crab Bisque with crab meat in a bowl with three mirlitons
Sweet Daddy D's Mirliton Crab Bisque
Votes: 1
Rating: 5
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Mirliton Crab Bisque-the mirliton's mild flavor is a perfect vehicle for the succulent and rich crab meat and unique spice blend of nutmeg, allspice and cardamon in a creamy, rich bisque. Perfect for an appetizer or the main course, served with crisp french bread and a green salad.
Servings Prep Time
8 Servings 30 Minutes
Cook Time Calories per Serving
1 Hour 542
Servings Prep Time
8 Servings 30 Minutes
Cook Time Calories per Serving
1 Hour 542
Mirliton Crab Bisque with crab meat in a bowl with three mirlitons
Sweet Daddy D's Mirliton Crab Bisque
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Mirliton Crab Bisque-the mirliton's mild flavor is a perfect vehicle for the succulent and rich crab meat and unique spice blend of nutmeg, allspice and cardamon in a creamy, rich bisque. Perfect for an appetizer or the main course, served with crisp french bread and a green salad.
Servings Prep Time
8 Servings 30 Minutes
Cook Time Calories per Serving
1 Hour 542
Servings Prep Time
8 Servings 30 Minutes
Cook Time Calories per Serving
1 Hour 542
This is What You Need
Herb and Spice Blend
This is What You Do
  1. Slice the mirlitons in half, lengthwise and poach in salted water for about 45 minutes until very tender when probed.
  2. Remove from the water and allow the mirlitons to cool, then remove and discard the seed and scoop out the meat with a spoon.
  3. Chop the mirliton; set aside until needed, but reserve about ¼ cup of pieces to add to the bisque at the end.
  4. Melt butter in a heavy bottom dutch oven over medium high heat until bubbly
  5. Add yellow onions and celery and saute until the onions are starting to clear-about 5 minutes.
  6. Add green onions and saute for another 2 minutes.
  7. Add the flour and mix in thoroughly, stirring constantly to make a blond roux-about 3 minutes; don't let the roux brown,
  8. Mix in the creole seasoning.
  9. Add the carrots, stir to coat with the roux, then add in the mirliton and stir everything together very well.
  10. Lower heat and allow everything to simmer for about 10 minutes while the mirliton releases some of its liquid. Stir often and mash some the mirliton with your spoon while you stir.
  11. Increase the heat and add the stock and the wine.
  12. Mix well and bring it to a boil. Then reduce the heat and maintain a heavy simmer for about 20 minutes while it thicken. Stir often.
  13. Test to make sure the carrots are soft, then using an immersion blender, smooth out the bisque, making sure to get all the carrots and mirliton pieces.
  14. Add in the heavy whipping cream and stir together until it is all incorporated. Mix in about half of the spice blend and 1 teaspoon of salt.
  15. Add in the crab meat making sure not to break it up. Add the reserved mirliton pieces and carefully blend everything together well.
  16. Now that the crab meat is in, taste it again to check the seasonings. Add more of the reserved spice blend and salt if needed.
  17. Serve this in a cup as an appetizer, or in bowl as an entree. Some nice saltines or crispy french bread go well with the bisque as does a nice green salad.
Recipe Notes

Mirlitons are also called chayote or alligator pears. They will vary in size but  you want about four cups of prepared mirliton meat for this recipe.

Have some extra stock in reserve in case the bisque needs to be thinned out. Vegetable or chicken stock are an excellent substitute for seafood stock.

This recipe makes about 8 full size servings (bowls) or 12 appetizer size servings (cups)

Nutrition Facts
Sweet Daddy D's Mirliton Crab Bisque
Amount Per Serving
Calories 542 Calories from Fat 423
% Daily Value*
Total Fat 47g 72%
Saturated Fat 29g 145%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 188mg 63%
Sodium 628mg 26%
Potassium 374mg 11%
Total Carbohydrates 16g 5%
Dietary Fiber 3g 12%
Sugars 4g
Protein 14g 28%
Vitamin A 117%
Vitamin C 21%
Calcium 9%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

BBQ Shrimp

Sweet Daddy D's BBQ Shrimp
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Delicious New Orleans tradition. Originally served at Pascal Manales in Uptown, shrimp are served with shells on in a buttery sauce. I developed this recipe without shells because I could never find head-on shrimp near my home.
Calories Per Serving
This Is What You Need
Units:
This Is What You Need
Units:
This Is What You Do
  1. Mix the spice blend together and set aside. Peel and rinse shrimp; pat dry on paper towels then mix well with spice mixture and set aside for at least 30 minutes.
  2. In a 12" saute pan over med/high heat, melt 1 stick of butter and vegetable oil until nearly burning.
  3. Add yellow onions and green peppers and saute until the onions are nearly clear, about 8 minutes.
  4. Add garlic and stir until aromatic-about 2 minutes.
  5. Add the lemon juice, lemon slices, green onions and Worcestershire Sauce; mix well and bring to a heavy simmer.
  6. Add the shrimp and saute about 5 minutes. At about the 3 minute mark, add the 3 remaining tablespoons of butter; shake pan around until melted.
  7. The sauce will thicken and become very aromatic; be careful not to over cook the shrimp. 5 minutes is plenty of time.
  8. Serve with French bread and Cajun Potatoes.