Turkey and Buffalo Andouille Gumbo

Gumbo. Is there anything more satisfying? Well, yes. There are lots of things, even other foods, but there is something about gumbo that makes me smile.

There are so many different kinds of gumbo and ingredients you can use. Chicken and sausage gumbo is one of my favorites, and it's the same recipe I use for this one. You've got seafood gumbo, you can make vegetable gumbo. My dad loves to make turkey bone gumbo. The list is nearly endless.

I like to use andouille sausage in my gumbo, but a lot of the sausage has pork in it and I'm not able to eat pork anymore. I don't know why, but it makes me sick every time I eat it. A lot of sausage also has gluten in it. I don't live in Louisiana anymore and it's a little harder to find andouille -- especially an andouille that meets all my needs -- where I live. I was overjoyed when I found gluten-free buffalo andouille in our health food store. And it's not too bad, either.

As anyone who has cooked gumbo knows, first you make a roux. You can find my gluten-free roux recipe here.

And that's where this recipe begins.

Projected prep time: Varies, won't even put one on here; Projected cook time: 2-3 hours (after making roux)
(Printable Recipe)

2 medium white onions, chopped
1 medium green bell pepper, diced
(*Obviously leave out the next two items and add desired vegetables if you're making this vegetarian)
1 lb. smoked gluten-free sausage, chopped (I prefer andouille as noted above)
2 or 3 lbs., or a little more, cooked turkey (or chicken) This was a turkey breast we froze after cooking this huge turkey. Note you can add the poultry raw and cook for a couple of hours and then remove and cut or shred into smaller pieces, but it may be tougher meat that way.
4 quarts water
1 tsp. sea salt or kosher salt, then more to taste if necessary
1/4 tsp. black pepper, then more to taste, up to 1/2 tsp.
1/4 tsp. cayenne pepper, then more to taste (my husband and our youngest are really sensitive to "spicy" so I usually start with a small amount of cayenne pepper, then I douse my own bowl with it)
Dash of Tony Chachere's, to taste
Sometimes I add a little chopped parsley while it's cooking
Gumbo file, if desired, to sprinkle in individual bowls
Cooked rice, white or brown is fine. Brown is healthier, white is more traditional.
*As I note above, you can use lots of different ingredients in a gumbo. I like green bell pepper in mine, some like red. Many people put celery (this is part of the traditional "trinity" of onions, bell pepper and celery) and okra in their gumbo, but I don't care for celery in my gumbo, though I'll certainly eat it, and okra in any form makes me gag.

You can make your gumbo in a big cast iron Dutch oven or a large stock pot. If you are making your roux in the Dutch oven, you'll continue to add all the ingredients for your gumbo in the same pot. If you make your roux in a separate skillet, you'll want to have your water boiling in the stock pot before you add the roux and other ingredients to it. If you are adding it to the same pot you've been cooking your roux in, you'll want to have a kettle of water boiling to add to the roux. If you add water that's not hot to the roux, you will probably cause the roux to separate.

I'm taking you now back to the roux being ready for gumbo. You've already taken it off the heat and it's to the point where you need to quickly stop it from cooking. Add of the chopped onions and vigorously stir. Add a little more, not all, of the onions, and bell pepper. Add a little bit of your hot water, a little at a time, stirring vigorously. The roux will seize like chocolate does when you are melting it and it touches liquid, but it's okay.

The roux will seize, as explained above. It's okay.  It will also lighten in color as you add ingredients to it, as this has done. This gluten-free roux isn't as brown as I'd like it, as explained in the post with roux recipe, but it gets the job done!

Just keep stirring and adding water a little at a time until it's a consistency you can either add the rest of the liquid to if you are adding it all to the roux pot, or that you can add it to the rest of the water in the stock pot.

Some people like to cook all of their vegetables before adding to the gumbo. I prefer to add the rest of them raw. Not only is it one less step for me, I find it flavors the gumbo just fine to have it cook down in the liquid.

I took this photo right before I added the turkey.

Once all of the ingredients are added, boil for two or three hours. After it's been cooking for a couple of hours, check the flavors to make sure you don't need to season it more.

I think the camera was trying to focus on the steam!

Put a scoop of rice in your bowl ...

Add your gumbo, then sprinkle with file if you desire. I sometimes add it, sometimes don't. This photo doesn't have it.

Hope you enjoy it as much as we do!

First you make a roux ...

You probably won't get it semi-sweet chocolate brown, but you can still get a great taste and get it this brown.

Anyone who has cooked from Cajun recipes knows that many of them start with "First you make a roux." I don't know how many recipes I have written in my own hand dictating what my grandmother was telling me in person or on the phone that begin with "First you make a roux."

There are different types of roux for different uses. This recipe is being made for a gumbo. There are also different fats and oils used in roux, depending on preference and what it will be used for. Many of my grandmother's recipes call for "oleo." I prefer to use butter for nearly everything, and like to make roux with butter. You've got that milk fat in butter, though, and that can present a problem when you're really trying to brown the roux unless you clarify the butter first.

Before we went gluten-free, I made roux without fear. I could get it really brown and it smelled fantastic. Then I was introduced to Kary's Roux and Kary's Dry Roux and I got lazy. (Any chance Kary's will ever make a GF version??) I made gumbo more often because I didn't have the work of the roux. When we went gluten-free, it took me a full year to attempt making a gluten-free roux. I was scared, but I wanted gumbo for New Year's Eve so I braved it, and it was good.

You aren't going to get the exact same results with gluten-free roux as you will using all-purpose wheat flour. It's not going to brown as much as it did pre-GF, and it won't be quite the same texture. But you can still get that great nutty smell and a good taste. Don't be afraid of the work -- and it is work -- it's always worth it!

I'll start this by saying that I may have been able to get this roux to brown a little more. I'd been working on it for an hour and 15 minutes, but the gas company had to come check our lines and was going to have to turn the gas off and therefore my flame would be gone so I had to get this done before they turned it off.

Normally you would use equal parts fat/oil and flour. The gluten-free flours don't swell as much, though, so as in the case of these photos where I did use almost equal parts oil and flour (used a little more flour), there was too much oil left at the end. It wasn't hard, though, to tilt the pan a little and spoon out some excess.

I have also started experimenting with weight of flour vs. by the cup, so I had a little more than the oil in flour. I like to use brown rice flour for roux because it's already a little brown, which helps, but I think I may add a little sweet rice flour to the combination next time around.

Projected prep time: 5 minutes; Projected cook time (constant stirring): It took 1 hr. 15 min. for it to get this brown
(Printable Recipe)

3/4 c. oil or other fat (I used canola oil this time, see note above about butter)
98 grams brown rice flour (about a little more than a level 3/4 cup -- a rounded one, perhaps? See note above)

I like to use a cast iron skillet for roux. If you don't have one, use a heavy pan. Also, a roux paddle or flat wooden utensil is important because you're able to scrape every little bit from the edges as you stir.

Heat your skillet and oil, then add your flour and blend well.

Continue to cook on medium-low heat while stirring and scraping constantly. You won't be able to leave the stove when you cook roux. Don't answer the door or the telephone. Don't get something to eat for your 4-year-old who is home sick (it was probably not the best time for me to make this, but in all fairness I did give her a snack and cup of water before starting the roux).

Some of these photos will be blurry because I wasn't taking the time to really focus on them.

Continue to cook, stirring, stirring and scraping. It will gradually get darker and darker. Be careful not to let it splatter on you when you stir. It will give you a nasty burn. And then you'll probably burn the roux because you'll be taking care of said burn.

Now you're probably going to want to turn the heat down to the lowest flame you can and continue cooking, stirring, stirring, scraping. Have patience, and keep it up. It should be smelling so good that when your significant other walks into the house they think you are cooking something fabulous. And you are.

Eventually, you'll get to a point where you know it's time to turn the heat off. In this case I turned it off about an hour and 15 minutes later. I could have kept going a little longer, but like I said above, the gas company was coming and I wanted time to deal with anything they might be throwing my way. You don't want to burn the roux because if you do, it will smell bad, taste horrible and all that work will be for nothing. That's why you can't ever leave the stove. If you are cooking with a cast iron skillet, you'll want to turn the heat off before you get to that point because the skillet retains so much heat. It will continue to cook after the heat is turned off.

Keep stirring after you've turned the heat off. If you plan to go ahead with your gumbo at this point, follow the recipe here. If not, you can stop here and let it cool, while you continue to stir until it is much cooler, then you can transfer it to an airtight container and refrigerate for use later in the week or put it in the freezer. When you reheat it, just stir it really well and continue on with the gumbo. If you feel like you have too much oil in it, like I did as noted above, you can easily tilt the pan a little and spoon some of it out. Just make sure you don't get it on you.

It's not as brown as I'd like my gumbo roux, but it smells fantastic and still gives a great flavor, and that's the important thing, right? Now onto the gumbo ...