Wow Your Friends With Turkey Poblano Gumbo By Famous New Orleans Chef Paul Prudhomme.



Turkey Poblano Gumbo....

Chef Paul Prudhomme has propelled the distinctive cuisine of his native Louisiana into the international spotlight and this Turkey Poblano Gumbo is one of the many reasons why. Chef Paul continues to push the limits by creating exciting and new American and international dishes.


In July 1979, K-Paul’s Louisiana Kitchen® opened its doors in New Orleans. In only a few years, his French Quarter restaurant attracted world travelers and continues to excite diners today.

In 1983 Prudhomme created his own line of all natural (Kosher supervised) herbs and spices. Today, Chef Paul Prudhomme’s Magic Seasoning Blends® are distributed in all fifty states and in more than 25 other countries.

As one of America’s best-known chefs, Prudhomme has been featured often on the three major television networks' prime time programs. He has made guest appearances on NBC’s Today Show, ABC’s Good Morning America, CBS This Morning, and other mainstream shows.

An international presence, Chef Paul has made personal appearances and given lectures and seminars all over Europe and the Orient.

A best-selling author, Chef Paul has written nine diverse cookbooks and produced six cooking videos, two of which were at the top of the Billboard’s chart for fifty-three consecutive weeks.

This Turkey Poblano Gumbo recipe is another example of his creativity with food and demonstrates why he is right when he says "Life’s Too Short for Dull Food"™.


Turkey Poblano Gumbo

Seasoning Mix: 4 Tablespoons Chef Paul Prudhomme's Poultry Magic®

1 1/2 teaspoon Anaheim chile peppers

1/2 cup vegetable oil

1 cup all-purpose flour

2 cups chopped onions

1 cup chopped green bell peppers

1 cup chopped red bell peppers

1 cup chopped yellow bell peppers

3 cups fresh poblano chile peppers, cut into 1/2-inch pieces

1 pound andouille or your favorite smoked pork sausage, quartered ...lengthwise, then cut into 1/2 inch pieces

1 pound turkey breast, diced into 1/2-inch pieces (or leftover turkey*)

6 cups turkey stock or chicken stock, in all


Make a roux: To the pot add the flour and whisk the mixture constantly until it is red-brown, about 6 to 8 minutes. To the roux add the onions, bell peppers, poblanos, andouille, and the remaining seasoning mix. Stir well, reduce the heat to medium and cover.


Cook, uncovering to stir and scrape every 2 to 3 minutes to prevent burning (as there is no liquid in the pot), for 18 minutes. Add the seasoned turkey meat and 3 cups of the stock. Stir and scrape the pot completely. Cook stirring and scraping every 1 or 2 minutes, for 8 minutes, then add the remaining stock. Reduce the heat to low and simmer until the gumbo is thick and golden, about 10 minutes. Serve over hot white rice.

*If using leftover turkey, simply add it in the very end with the remaining stock.

Makes 14 appetizer servings or 7 main course servings.

Copyright © 1999 by Paul Prudhomme





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