HOLIDAY LEFTOVER TURKEY GUMBO

Holiday Leftover Turkey Gumbo 

8 cups of turkey stock, made from your leftover turkey carcass

1 cup flour

1 cup oil

1 pound leftover turkey meat, white and/or dark, chopped into bite-sized pieces

1 pound andouille or smoked sausage, cut on the diagonal (or remove from casings and crumble)

2 pounds shrimp

2 pounds okra, sliced

2 onions, chopped

1 bunch green onions with tops, chopped

2 red bell peppers, chopped

5 ribs celery, chopped

4 cloves garlic, minced

3 bay leaves

1 bunch fresh parsley, chopped

Creole seasoning to taste, OR

black, white and cayenne peppers, to taste

Tabasco, to taste.

Salt and freshly ground black pepper, to taste long-grain rice 

Blend oil and flour thoroughly in a thick skillet and cook over medium-high to high heat, stirring constantly. Be careful not to burn it. If you start to see lots of black specks in the roux, throw it away and start over. Keep cooking and stirring until the roux gets darker and darker. It’s best to use a very heavy pot or skillet for roux-making, especially cast iron. With a good cast iron Dutch oven or skillet, you can get a beautiful dark roux in only about 20 minutes. Turn the fire down or off as the roux nears the right color, because the heat from the pan will continue cooking it. You can also add your onions, bell peppers and celery to the roux as it’s near the end of cooking to arrest the cooking process and to soften the vegetables. Keep stirring until the roux is relatively cool. Add the roux to the stock. 

Slice or remove from casings and crumble the andouille or smoked sausage and brown, pouring off all the fat. Saute the onions, green onions, bell pepper and celery if you haven’t already added them to the roux, and add to the stock. Add the sausage. Add the bay leaves and Creole seasoning (or ground peppers) to taste and stir. Bring to a boil and immediately reduce to a simmer; let simmer for about 30 minutes. Keep tasting and adjusting seasonings as needed. 

Add the okra and cook another 30 minutes or so. Make sure that the “ropiness” or “stringiness” from the okra is gone, then add the parsley and the reserved turkey meat. Simmer for another 15 minutes, then add the shrimp. Give it another 5-6 minutes or so, until the shrimp are just done, turning pink. Be very careful not to overcook the shrimp; adding the shrimp should be the last step. Adjust seasonings, adding salt, pepper and perhaps Tabasco as needed. Remember that gumbo shouldn’t be too spicy hot. If there is any fat on the surface of the gumbo, try to skim off as much of it as possible. Serve generous amounts in bowls over hot rice.

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Holiday Leftover Turkey Gumbo 8 cups of turkey stock, made from your leftover turkey carcass 1 cup flour 1 cup oil 1 pound leftover turkey meat, white and/or dark, chopped into bite-sized pieces 1 pound andouille or smoked sausage, cut on the diagonal (or remove from casings and crumble) 2 pounds shrimp 2 pounds okra, sliced 2 onions, chopped 1 bunch green onions with tops, chopped 2 red bell peppers, chopped 5 ribs celery, chopped 4 cloves garlic, minced 3 bay leaves 1 bunch fresh parsley, chopped Creole seasoning to taste, OR black, white and cayenne peppers, to taste Tabasco, to taste. Salt and freshly ground black pepper, to taste long-grain rice Blend oil and flour thoroughly in a thick skillet and cook over medium-high to high heat, stirring constantly. Be careful not to burn it. If you start to see lots of black specks in the roux, throw it away and start over. Keep cooking and stirring until the roux gets darker and darker. It’s best to use a very heavy pot or skillet for roux-making, especially cast iron. With a good cast iron Dutch oven or skillet, you can get a beautiful dark roux in only about 20 minutes. Turn the fire down or off as the roux nears the right color, because the heat from the pan will continue cooking it. You can also add your onions, bell peppers and celery to the roux as it’s near the end of cooking to arrest the cooking process and to soften the vegetables. Keep stirring until the roux is relatively cool. Add the roux to the stock. Slice or remove from casings and crumble the andouille or smoked sausage and brown, pouring off all the fat. Saute the onions, green onions, bell pepper and celery if you haven’t already added them to the roux, and add to the stock. Add the sausage. Add the bay leaves and Creole seasoning (or ground peppers) to taste and stir. Bring to a boil and immediately reduce to a simmer; let simmer for about 30 minutes. Keep tasting and adjusting seasonings as needed. Add the okra and cook another 30 minutes or so. Make sure that the “ropiness” or “stringiness” from the okra is gone, then add the parsley and the reserved turkey meat. Simmer for another 15 minutes, then add the shrimp. Give it another 5-6 minutes or so, until the shrimp are just done, turning pink. Be very careful not to overcook the shrimp; adding the shrimp should be the last step. Adjust seasonings, adding salt, pepper and perhaps Tabasco as needed. Remember that gumbo shouldn’t be too spicy hot. If there is any fat on the surface of the gumbo, try to skim off as much of it as possible. Serve generous amounts in bowls over hot rice.