Pizza

Frank from Houma

A local pizza house makes an unusual pizza that's good - andoille gumbo pizza. Won't be ordering it anymore after making a couple this evening. Turkey, andoille, and oyster pizza - outstanding. Used a store bought pizza shell, brushed it with olive oil, sprinkled on a little italian seasoning, loaded the shell with some gumbo and covered with mozzerella and cheddar cheese.

Peter Creasey

Frank in Houma wrote:

Turkey, andoille, and oyster pizza - outstanding.

Frank, "Outstanding" is the right adjective. Congratulations!

We'll likely try something like this soon.

East Cobb Eggy

Looks absolutely amazing.

Do you mind sharing the recipe?

Greg

Frank from Houma

I pulled a container of gumbo out of the freezer. Here is the recipe for the gumbo.

Turkey, andoille, and oyster gumbo

The measurements for the oil, flour and turkey stock are approximate – the rest are good. I normally make this gumbo with leftover turkey from Thanksgiving, Christmas, etc. but have cooked a turkey just to make gumbo or used chicken thighs.

Ingredients
1 cup of vegetable oil
2-1/2 cups all purpose flour
Two onions – chopped
Two bunches of green onions – chopped
Four stalks celery – chopped
¼ cup chopped garlic
4 - 6 cups of shredded turkey
1 lb. andoille sausage
1 gallon of turkey stock (made from the turkey carcass the day before)
1 pint shucked oysters with the oyster liquor
Salt and pepper to taste
Filé

Start by browning the flour in the oil. Get the oil pretty hot, add the flour and keep stirring until it is as dark as you can get it without burning (the darker the roux, the nuttier the flavor of the gumbo). Add the chopped seasoning and continue stirring. When the onions start to get clear, add the turkey and andoille and continue Stirring for a few minutes. Begin adding the turkey stock a little at a time until the correct consistency is attained. The oysters are added 20-30 minutes before serving – they are cooked when the edges curl. Some people add filé – we serve filé on the side. Filé can make the gumbo bitter if it is cooked in but it’s nice sprinkled on top of the gumbo.

Pizza

Brush the shell with olive oil
Sprinkle on some italian seasoning
Add the left over gumbo
Cover with mozzerella and cheddar cheese
18-20 minutes indirect on a 450 dome egg

East Cobb Eggy

Very nice.

Thanks for the recipe.

Have you tried buying fresh pizza dough from the grocer or Trader Joe's??

They are really good.

Greg

Frank from Houma

Haven't tried it yet but will. This was my first pizza. I picked up the Egg around mid December and I'm having a blast with it. Have done several different cooks that were real nice but have already learned things to change to make them mo' better.

BTW - I should have added to simmer the gumbo for a couple hours after the stock goes in. Most of the chopped vegetables should melt away into the gumbo.

ShortRIb

Looks burnt?