Turkey Gumbo - A Turkey leftover recipe!

Gumbo on a bed of brown rice. Yum!

By now many of you have already stuffed yourselves silly with turkey, pie, fruit, and stuffing, and there is still so much more laying around your house! We found this recipe from Emeril a few years ago and have been loving it ever since. My advice is do all the prep of onion's, peppers, sausage, and celery in advanced because when you add the cayenne and salt they will macerate and make the flavors richer. The roux will take from 45 min to an hour to make and you have to stand there while it is cooking.

A roux is basically equal parts flour and oil heated until it looks like a dark/milk chocolate brown. Most recipes will say it has to be dark chocolate but that is inaccurate. Rouxs are extremely easy to burn and while people like Alton Brown will say you can put them in the oven, I just stand over my stove and do the work there.

Roux Ingredients:

3/4 cup canola or vegetable oil
3/4 cup flour

  1. Mix the flour and oil till there are a few lumps then heat on medium-low to low. Every stove is different but if your roux turns a weird grayish dark brown then you have to start over!
  2. Slowly stir the roux around the pot to keep the flour from sticking and burning. 
  3. This will take around 45-60 min to do. Look at photos below to get a better idea of when your roux is done!
Roux in the beginning
Roux a little darker

Roux almost there....
Roux Final

Veggies and roux: if vegetarian just add the turkey stock
Turkey Gumbo ingredients:

Roux recipe. See above
approx. 2 cups onions diced
approx. 1/2 cup celery sliced
1/2 cup green bell pepper (about half a pepper) chopped
1 tbls kosher salt
1 tsp cayenne
1 lb andouille or keilbasa chopped*
2 qts. turkey broth heated in pan**
3-5 cups reserved turkey meat chopped up.
1 tsp dried parsley
2-4 tsp cayenne (optional)
salt and pepper to taste

Veggies and andouille before the turkey stock
  1. Prepare all celery, onions and peppers, place them in a bowl and add 1 tbls salt and 1 tsp cayenne. Set aside while you make the roux.
  2. Make the roux above.
  3. Once roux is finished add the celery, onions, and peppers to the roux and stir constantly on med-low heat until soft. Approx. 5 min.
  4. Add sausage and continually stir for another 5 min.
  5. Add heated turkey broth, stir and bring to a boil, then reduce to simmer, cover and let sit for 45-60 min.
  6. Stir in turkey meat, cayenne (optional), and parsley. Let simmer for another 15-20 min. Taste and add salt and pepper if necessary.
  7. Serve on a bed of rice with a nice ciabatta bread if available. 
Ready to simmer

Final product!

Cooks Notes: 
* You can avoid the sausage if that is your preference however keep in mind that you might be adding more salt to the gumbo to melt the flavors together.

** If you don't make your own turkey broth  (see link and go to cooks notes for directions) you can use canned low sodium chicken stock to substitute.

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