Smoked Turkey and Andouille Gumbo

Smoked Turkey and Andouille Gumbo

Smoked Turkey and Andouille Gumbo

Located in a Lafayette, Louisiana farmhouse from the 1830s that has served as both a Confederate Army headquarters and, during the city's 1980s oil boom, a singles bar, Café Vermilionville smokes the turkey for this luxurious gumbo right out back in a makeshift smoker. The resulting dish embodies the rich flavors of dark roux and barbecued meat.Ingalls Photography

Located in a Lafayette, Louisiana farmhouse from the 1830s that has served as both a Confederate Army headquarters and a singles bar, Café Vermilionville smokes the turkey wings for this luxurious gumbo right out back in a makeshift smoker. With a dark roux as the base, the resulting dish is a medley of rich, smoky, and roasted flavors. If you don't have the equipment or inclination to smoke the turkey yourself, you can order a pre-smoked version or substitute regular wings.
See how to make a stovetop smoker »

Smoked Turkey and Andouille Gumbo
At Café Vermilionville in Lafayette, Louisiana, a stock of mirepoix and smoked turkey wings enriches this dark, piquant gumbo.
Yield: serves 6-8

FOR THE STOCK

  • 3 lb. smoked turkey wings
  • 6 scallions, roughly chopped
  • 4 sprigs parsley
  • 4 stalks celery, chopped
  • 3 carrots, chopped
  • 1 large white onion, chopped

FOR THE GUMBO

  • 34 canola oil
  • 1 12 lb. andouille, roughly chopped
  • 1 cup flour
  • 3 cloves garlic, minced
  • 1 small red onion, minced
  • 1 small white onion, minced
  • 1 green bell pepper, minced
  • 1 red bell pepper, minced
  • 1 tbsp. granulated garlic
  • 1 tbsp. granulated onion
  • 2 tsp. mesquite seasoning
  • 1 tsp. cayenne
  • 1 tsp. ground white pepper
  • 12 tsp. crushed red chile flakes
  • 1 12 lb. smoked turkey breast, cut into 3/4" pieces
  • 3 tbsp. Worcestershire sauce
  • Kosher salt, to taste
  • Cooked white rice, for serving

Instructions

  1. Make the stock: Bring ingredients and 1 gallon water to a boil in a large stockpot. Reduce heat to medium; simmer 4 hours, then strain stock and keep warm.
  2. Make the gumbo: Heat 2 tbsp. oil in an 8-qt. Dutch oven over medium-high. Cook andouille until fat renders, 8-10 minutes; transfer to a plate. Add remaining oil and sprinkle in flour; make a dark roux. Add garlic, onions, and bell peppers; cook until soft, 10-12 minutes. Stir in granulated garlic and onion, mesquite seasoning, cayenne, white pepper, and chile flakes; cook 1 minute. Add reserved stock and andouille, the turkey breast, Worcestershire sauce, and salt; boil. Reduce heat to medium; cook, stirring occasionally, until gumbo is thickened, about 1 hour. Serve with rice.