Dutch Oven Wild Turkey and Sausage Gumbo
Dutch Oven Wild Turkey and Sausage Gumbo
Opening day turkey camp needs a real meal. This gumbo stretches one bird to feed a crew and tastes better the next morning.
Ingredients (serves 6–8)2 lbs turkey thighs or legs (cut into chunks) · 1 lb andouille or smoked sausage (sliced) · 1 cup flour · ¾ cup vegetable oil · 1 large onion (diced) · 4 stalks celery (diced) · 1 bell pepper (diced) · 5 cloves garlic (minced) · 6 cups chicken broth · 1 tbsp Cajun seasoning · 2 bay leaves · ½ tsp thyme · salt and black pepper · green onions and cooked rice to serve
- Make the roux: Heat oil in Dutch oven over medium heat. Add flour and stir continuously for 25–35 minutes until the roux is dark brown — the color of dark chocolate. Don't stop stirring or it burns. This is the only part that requires attention.
- Add onion, celery, and bell pepper to the roux. Stir and cook 5 minutes until softened. Add garlic, cook 1 minute more.
- Add turkey chunks and sausage. Stir to coat in roux.
- Pour in broth, add Cajun seasoning, bay leaves, and thyme. Bring to a simmer, cover, and cook 1.5–2 hours until turkey is tender and falling apart.
- Taste, adjust salt. Pull bay leaves. Serve over rice with green onions.
A dark roux is the whole game in gumbo. If yours looks like peanut butter, keep going. You need chocolate or nothing. This works over a propane burner, a campfire, or a camp stove — medium-low heat either way.