Smoked Turkey, Sausage and Crab Gumbo
Need inspiration for your Thanksgiving turkey leftovers?
Try our Smoked Turkey Gumbo recipe! This hearty gumbo combines smoked turkey, savory sausage, and tender crab meat. With a base of onions, bell peppers, celery, and garlic, seasoned with our Cajun Seasoning and Seasoning Salt. it’s a comforting, bold dish that's perfect for holiday leftovers. Served over a bed of rice and enjoy!
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Ingredients
Servings: 10
Ingredients:
1 pound andouille sausage
1 yellow onion diced
1 green bell pepper diced
2 celery stalks diced
4 garlic cloves minced
1/2 pound jumbo lump crab meat
5.5 cups chicken stock
2 tbsp Country Bob’s Cajun Seasoning
3 tbsp butter
3 tbsp flour
TURKEY
2 turkey legs
2 tbsp Country Bob’s Seasoning Salt
3/4 cup brown sugar
1 tbsp garlic powder
1 tbsp paprika
1/2 tbsp ground black pepper
1/2 cup apple juice
Directions
1
TURKEY: Inject turkey legs with apple juice in meaty parts of the leg. Season turkey legs with Country Bob’s Seasoning Salt, brown sugar, garlic powder, paprika, and black pepper. Smoke turkey legs on a 225-250 degree smoker for 3-4 hours until meat registers 170 degrees. (Alternatively, you could purchase a pre-smoked turkey leg)
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GUMBO: Heat a large pot to medium high heat. Cut andouille sausage into slices and add to the pot. Cook for 8-10 minutes until they’ve released grease and are slightly charred. Remove the sausage and set aside. Melt butter in the pot then add diced yellow onion and garlic. Cook for 4-5 minutes then add bell pepper and celery. Continue cooking for 5-8 minutes then add Country Bob’s Cajun Seasoning and flour. Stir until flour has coated all of the veggies. Cook until the flour coated veggies begin to brown into a darker tan color. It should begin to smell nutty. Once it’s ready, add chicken stock and simmer on medium low for 5 minutes. Add the turkey legs to the gumbo and bring to a boil. Cover then reduce heat to medium low. Let the gumbo simmer for 2 hours. Carefully remove turkey legs and shred meat. Add meat back to the pot along with crab meat, stir and let simmer uncovered over medium for another 10 minutes, then it’s ready to serve with rice!
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TIP!
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