12 Days of Cooking: Emeril's Turkey Bone Gumbo

Recipe Courtesy Emeril Lagasse

The master chef cooks turkey bone gumbo, chicken and andouille jambalaya.
Difficulty: Easy
Cook Time: min

Are you looking for a filling meal for dinner tonight? Check out Emeril's classic Turkey Bone Gumbo.


  • Chicken Andouille Jambalaya
  • 3/4 cup vegetable oil
  • 3/4 cup flour
  • 2 cups chopped onions
  • 1/2 cup chopped bell peppers
  • 1/2 cup chopped celery
  • 1 tablespoon salt
  • 1 teaspoon cayenne
  • 1/2 pound smoked sausage, such as andouille or kielbasa, chopped
  • 2 quarts Turkey Broth (see attached recipe)
  • Reserved turkey meat from broth
  • Reserved onions and celery from broth
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped green onions
  • Turkey Broth
  • 1 turkey carcass, (leftover from a roast turkey)
  • 3 ribs celery, cut into 4-inch pieces
  • 2 medium onions, quartered
  • 4 quarts water, or enough to cover the carcass
  • 2 teaspoons salt
  • 1 tablespoon black peppercorns
  • 4 bay leaves
  • Cooking Directions

    For the Turkey Broth

    Place the carcass in a large stockpot. Add the celery, onions, water, salt, peppercorns, and bay leaves.

    Bring to a boil, reduce the heat to medium, and simmer, uncovered, for 2 hours. Remove from the heat. Skim any fat that has risen to the surface.

    Strain through a large fine-mesh sieve. Reserve any meat that has fallen off the bones and pick off any meat that may still remain on the carcass.

    Reserve the onions and celery for gumbo. Use right away or store the broth in quart containers in the freezer.

    Yield: 2 quarts

    For the Turkey Bone Gumbo

    Combine the oil and flour in a large cast-iron pot or enameled cast-iron Dutch oven, over medium heat. Cook, stirring slowly and constantly, until a dark roux is formed the color of chocolate, usually 20 to 25 minutes.

    Season the onions, bell peppers, and celery with the salt and cayenne. Add this to the roux and stir until soft, about 5 minutes. Add the sausage and cook, stirring often, for 5 minutes. Add the broth and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes to an hour. Add the reserved turkey meat and the reserved onions and celery and cook for 15 minutes. Add the parsley and green onions.

    Serve in soup bowls with steamed white rice. Filé powder (finely ground sassafras leaves) can be added at the table according to personal taste, if so desired.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Check out more recipes from Emeril's cookbook "Emeril Real and Rustic"

    Recipe Summary

    Main Ingredients: chicken, andouille sausage, salt, oil, celvegetable oil, onion, celery, bell peppers, cayenne, smoked sausage, turkey broth, turkey, herbs

    Course: Party Platter, Dinner, Main Course

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