Cajun Smoked Turkey and Andouille Gumbo (with or without Shrimp)

A wildly popular and legendary Southern Louisiana dish, this rich and hearty stew is a staple in the South. Smoked turkey, spicy pork sausage and fresh shrimp are skillfully combined with a flavorful roux and the Holy Trinity of vegetables to produce the kind of comfort food that will soothe the soul.

This soup pairs very well with rice and a simple green salad with citrus dressing.

Ingredients 

Smoky turkey stock, andouille sausage, smoked turkey, shrimp, celery, onion, green bell pepper, red bell pepper, tomato, clamato juice, roux, scallions, garlic, Worcestershire sauce, Emeril Lagasse Cajun seasoning, Emeril Lagasse essence seasoning, ‘Better Than Bullion’ beef base, file gumbo, bay leaf.

Garnishing options

Chopped parsley or rice.

Helpful Tips

Reheat slowly on the stovetop or quickly in the microwave as to not overcook the proteins.

Freezing Instructions

This soup is best enjoyed fresh for up to 4 days however it does reheat well on the stovetop after being frozen.

Potential Allergens

Shrimp, wheat.