Beck’s Turkey, Oyster and Andouille Gumbo!



Original Recipe Yield: 6 servings


  • 1  cups vegetable oil
  • 1 1/4 cups all-purpose flour
  • 1 1/2 cups chopped onion, medium cut
  • 1 cup chopped celery, medium cut
  • 1 cup chopped green bell pepper, medium cut
  • 2 ea bay leaves, medium in size
  • ¼ teaspoon white pepper
  • ¼ teaspoon black pepper
  • ½ teaspoon granulated garlic powder
  • ½ teaspoon dried basil leaves
  • 1/4 teaspoon cayenne pepper, or to taste
  • 10 ozw  andouille sausage, cut into 1/2-inch slices
  • 1 1/2 Pound diced turkey, white and dark meat
  • 1 dz shucked oysters, medium in size
  • 6 cups turkey stock
  • 1 tablespoon file powder
  • 1 cup uncooked white rice
  • 2 cups water
  • Kosher salt- to taste
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup chopped green onions


  1. Stir oil and flour together in a large, heavy-bottomed pot over medium heat. Cook, stirring slowly and constantly to keep the roux from burning, until the mixture becomes a medium chocolate brown, about 25 minutes. Add the onions, celery, and bell peppers to the roux all at once, and continue to stir until vegetables are wilted. Add bay leaf, basil, garlic red pepper, and black pepper and cook 5 more minutes. Use a wooden spoon for all.
  2. In a separate pan brown the diced turkey 3-4 min, and then add andouille sausage, bay leaves and the rest of the seasonings. Continue to stir for 3 to 4 minutes.
  3. Now combine the meats to your roux pot, deglaze meat pan with your turkey stock and pour into the meat and roux pot. Stir until the stock, roux and mixture till well combined. Bring the gumbo to a boil, then reduce heat to medium-low. Cook, uncovered simmering lightly stirring occasionally, for 45 hour. Stir in the fresh shucked oyster and the file powder; simmer for 1/2 hours.
  4. About 30 minutes before serving, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  5. Skim off any fat that rises to the surface of the gumbo; remove from heat. Stir in the parsley and green onions. Remove the bay leaves, and serve the gumbo in deep bowls with rice.

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