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.
Sweet Daddy D's Turkey Oyster Gumbo
Here's What You Need
- 8 cups Turkey Stock See Recipe Notes
- 3 -4 cups turkey meat See Recipe Notes
- 1 quart Raw Oysters
- 3/4 cup vegetable oil
- 3/4 cup all purpose flour
- 4 cups Yellow Onions diced
- 1 cup green pepper diced
- 1 cup Celery diced
- 2 bunches green onions diced
- 5 cloves garlic
Herb and Spice Blend
- 2 tablespoons Oregano
- 2 tablespoons Basil
- 2 teaspoons Thyme
- 1 tablespoon creole seasoning plus a little more for the turkey
- 2 teaspoons White Pepper
- 2 teaspoons ground black pepper
- 1 1/2 teaspoons kosher salt
- 2 bay leaves
Here's What You Do
- 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.
- 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.
- 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.
- 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.
- 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.
- Add in the garlic and green onions and continue to cook until aromatic, usually a couple of minutes.
- Mix in about half the spice mix and the 2 bay leaves; a mix well and cook for another five minutes.
- Turn up the heat on the stock pot and bring the turkey stock to a rolling boil.
- 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.
- 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.
- 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.
- Add a little more spice mix, stir well.
- Turn the heat down to low, cover the pot and simmer for about a 30 minutes, stirring occasionally.
- 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.
- 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.