Leftover holiday turkey gumbo pt 1

4 Servings

Ingredients

Quantity Ingredient
6 quarts Turkey stock; made from your leftover turkey carcass
1 cup Flour
1 cup Oil (but if you *really* want to be decadent, use bacon fat)
1 pounds Leftover turkey meat; white and/or dark, chopped into bite-sized pieces
1 pounds Andouille or smoked sausage
2 pounds Shrimp
2 pounds Okra; sliced
2 Onions; chopped
1 bunch Green onions with tops; chopped
2 Bell peppers; chopped
5 Ribs celery; chopped
Several cloves garlic; minced
3 Bay leaves
1 bunch Fresh parsley; chopped
Creole seasoning to taste; OR black, white and cayenne peppers, to taste
Few dashes Tabasco; or to taste.
Salt and freshly ground black pepper, to taste
Steaming hot Louisiana long-grain rice

Directions

Blend oil (or bacon fat) and flour thoroughly in a thick skillet and cook over medium-high to high heat, stirring CONSTANTLY. BE VERY CAREFUL NOT TO BURN IT!! If you start to see lots of black specks in the roux, you've screwed it up. Dump it out and start over. Keep cooking and stirring until the roux gets darker and darker. It's best to use a very heavy bot 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.

If you prefer a blond or medium roux, cut down on the amount of roux you use; dark roux does not have as much thickening effect since the starch is so thoroughy cooked.

You should 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 (I like to do it this way, and I recommend it). KEEP STIRRING until the roux is relatively cool. Add the roux to the stock.

Slice 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. Sprinkle about ¼-½ teaspoon of gumbo file' in your individual serving; just remember not to put it in the pot and cook it with the gumbo; it doesn't work, and will make the gumbo stringy.

A few years ago, I headed down to San Diego to have Thanksgiving dinner with

continued in part 2

Posted to MM-Recipes Digest V4 #280 by Jim Kirk <captain@...> on Oct 24, 1997

Related recipes