A couple of years ago, a friend of Richard Howe’s who owns a BBQ joint gave him the legs and wings of four barbecued turkeys. As a result of that exchange, Richard came up with this original of Turkey gumbo concoction. Richard is a bona fide Egghead. He bought his first Kamado-style grill in SE Asia in the 60s. Richard currently lives in Melbourne, FL along with his four Big Green Eggs and a database that Eggceeds 100 Big Green Egg recipes.
If you have your own original Big Green Egg recipe you’d like to share, please email it to firstname.lastname@example.org. Read the contest guidelines for more information.
3 Stalks Celery, Diced Small
1 Cup Bell Pepper, Red and Yellow (Seeded and Diced Small) Green will also work.
2-3 Cups Onions, Chopped Large
1 Cup Carrots, Diced
3-4 Bunches Scallions, Sliced Small
2-3 Lbs. Okra, Sliced
2-3 Tbs Garlic, Chopped
2 Lbs Andouille Sausage, (Cut in 1/4 length wise and then 1/4 in. pieces)
6 Cups Turkey, Cooked, Chopped (1 in. pieces)
10-12 Cups Turkey/Chicken Stock
2-3 Tbs Creole Seasoning
2 Tbs Indian River Pepper Blend
1 Can Rotel, Hot ( Optional )
1/2-3/4 Cup Oil, Peanut or Canola
3/4-1 Cup Flour
1 9 Qt Dutch Oven
Handful Apple Wood small chunks
I did all the preliminary cooking on the stove. ESPECIALLY the roux to control the temperature. After all was assembled and brought to a boil, it was them placed on the BGE.
In a heavy bottom Dutch oven/stock pot saute in cooking oil (olive not recommended because of flavor) celery, bell peppers, onions, carrots and garlic until softened. Remove and then sauté sausage. Remove and drain. Next make the roux in the pot. When ready Slowly add some hot broth. and the rest of the ingredients. Some of the okra and broth may have to be added after an hour or so as there will be more room.. If you want hot add the Rotel the last hour.
If doing the roux in a separate pot:–In the dutch oven or a heavy duty skillet, cast iron works best, heat up the oil slowly and whisk in the flour a 1/4 at a time. Bring heat up and whisk constantly. Careful not to burn. if it burns start over, a cheap investment. It will get to the color of peanut butter or a new shiney copper penny, 10-15 minutes. Mix 1/4 cup or so to the rest of the pot and stir slowly BE CAREFUL, THE HOT ROUX MAY SPLATTER. Stir slowly and let simmer for an hour or so, stir often as the gumbo may stick to the bottom and burn if left unattended. Enjoy!
BGE Set up indirect, inverted, legs up, plate setter at 350°F, with little spacers between plate setter and pot, unless it has its own feet. Cook with some smoke, I used apple. Stir every hour or so for 3-4 hours. May need to add more broth or so! Ready.l
This particular batch I put on at 7PM and shut down the BGE at 3:30 AM, leaving the pot in until 9 AM Great flavor.
Place in a serving bowl, over rice works for some, and then add a little file. Enjoy !!!