TURKEY ANDOUILLE GUMBO
Steps:
- In a large soup pot slowly heat oil and flour together over low heat, stirring constantly, until it becomes a nutty brown color and is very fragrant; be careful not to burn. Add onions, pepper and celery and cook, stirring, 4 minutes. Add garlic and andouille and cook 5 minutes, until some fat releases from sausage. Add stock, bay leaf, 2 teaspoons salt, cayenne and Creole spice to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add turkey and simmer 30 minutes more. Adjust seasonings and serve with hot steamed rice and a generous sprinkle of green onions.
THE BEST LEFTOVER TURKEY GUMBO
My favorite way to use leftover turkey. Must give credit where due....this is my modification to one of Emeril's recipes - his was to boil a turkey specifically for gumbo - mine is to use up those leftovers!
Provided by LorenLou
Categories Gumbo
Time 2h45m
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- Make the roux.
- In a large Dutch oven, over medium heat, combine the oil and flour.
- Cook, stirring constantly until dark brown (chocolate colored) for 20-30 minutes.
- Add all the chopped veggies to the roux, along with the chopped sausage.
- Cook, stirring occasionally, until the veggies are very soft, about 10 minutes.
- Add the salt and cayenne pepper.
- Add the broth and water, combining well.
- Bring to a boil, then reduce heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hrs.
- Add the turkey and sliced sausage to the gumbo.
- Cook 15 minutes more.
- Remove from heat, let sit for 5 minutes, then skim any fat that has risen to the surface.
- Stir in green onions and parsley.
- Serve over rice, with hot french bread!
Nutrition Facts : Calories 444.9, Fat 36.1, SaturatedFat 6.3, Cholesterol 57.4, Sodium 881, Carbohydrate 12.5, Fiber 1.1, Sugar 1.8, Protein 17.1
TURKEY GUMBO
Provided by Chris Shepherd
Categories Soup/Stew turkey Thanksgiving Dinner Lunch Sausage Simmer Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- In a food processor, combine 1/4 cup chopped celery, 1/4 cup chopped onion, and 1/4 cup chopped green bell pepper. Process until smooth.
- In a small bowl, combine 1/2 cup of the canola oil with the olive oil and whisk to combine. Transfer to a heavy medium saucepan or Dutch oven, add the flour, and place over moderate heat. Cook the mixture, stirring slowly and constantly, until the roux is dark brown, 20 to 25 minutes. Add the puréed vegetables, and stir to combine. Cover and reserve.
- In a heavy large pot over moderate heat, warm the remaining 1/4 cup canola oil. Add the andouille sausage and sauté, stirring occasionally, until browned on all sides, 6 to 8 minutes. Add the red bell pepper, along with the remaining green bell pepper, and sauté, stirring occasionally, until just soft and brown, 3 to 4 minutes. Add the remaining celery and onions, along with the garlic, and sauté, stirring occasionally, until the onions are softened, 3 to 4 minutes. Add 8 cups of chicken stock, along with the thyme, cayenne pepper, hot sauce, Worcestershire sauce, and the reserved roux, whisking as needed to dissolve the roux in the liquid.
- Bring the gumbo to a boil, stirring frequently, then reduce the heat to low, season the gumbo with salt and pepper, and simmer, stirring frequently, until thickened, about 15 minutes. (The gumbo should have the consistency of chowder. If it thickens too much as it simmers, add additional stock; if it's too thin, in a small bowl, stir together 1 tablespoon all-purpose flour and 3 tablespoons canola oil and gradually add this mixture to the gumbo, simmering the mixture for a few minutes between additions, until the desired consistency is reached.) Add the turkey meat and simmer, stirring occasionally, until the turkey is heated through, about 5 minutes. Serve hot. DO AHEAD: The gumbo can be prepared ahead and kept, covered in the refrigerator, up to 3 days, or frozen, in an airtight container, up to 3 months. To reheat: Warm the gumbo in a heavy pot over moderate heat, adding additional chicken stock as needed to adjust the consistency.
TURKEY & ANDOUILLE GUMBO
My favorite winter treat. The best thing to do with leftover turkey after Thanksgiving is make a large pot of this Gumbo. Enjoy.
Provided by Maymie
Categories Poultry
Time 2h30m
Yield 1 gallon, 12 serving(s)
Number Of Ingredients 15
Steps:
- To make the roux:.
- In a large heavy stockpot or cast iron skillet, combine flour and oil over low heat and cook, stirring constantly until mixture reaches a nice dark pecan-brown color. (Here is a great tutorial on making a roux, http://www.recipezaar.com/bb/viewtopic.zsp?t=225104&sid=378ee16fc9829f21e4454a60406c07ce.
- Next add your onions, bell pepper and garlic to the pot. Let cook, stirring often, until veggies are tender. (If you used a skillet to cook your roux you will need to transfer this mixture to a large stockpot at this point.).
- Add all remaining ingredients except rice, okra and file (pronounced Fee-lay).
- Allow gumbo to come up to a boil, then reduce heat, cover and let cook for 1 to 3 hours.
- It is my experience that the longer you let it simmer the better the flavor. Some folks around here even go so far as to cook gumbo a day ahead because they believe a good gumbo is at least 24 hours old.
- About 1 hour before you want to serve the gumbo you can add the okra and file, and let the mixture return to a boil. Reduce heat again and let it continue to simmer until you are ready to serve.
- Meanwhile, prepare rice according to the package directions.
- Extra file should be placed in a small bowl and served alongside the gumbo for those who want to add some to their bowl. Gumbo file is a thickening agent that comes from ground sassafras leaves and gives gumbo it's distinctive flavor.
- Serve Gumbo over rice and us hot French rolls.
Nutrition Facts : Calories 431.7, Fat 20.1, SaturatedFat 5, Cholesterol 21.6, Sodium 467.3, Carbohydrate 50, Fiber 2.9, Sugar 4.3, Protein 12.7
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- Add the Andouille sausage into the pot and cook, stirring occasionally, for about 6 minutes or until lightly browned. Transfer the sausage to a plate lined with paper towels to drain, reserving the drippings in the pot or Dutch oven.
- Add the remaining butter to the pot. Gradually whisk in the flour; and cook, whisking constantly, until the flour is a deep milk chocolate brown color, about 8-10 minutes (it can take longer if you are carefully cooking the roux over low heat). Be vigilant about stirring and paying attention to what is going on in the pot. If at any point you feel the roux is browning too fast, turn the heat down to low.
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- Cook bacon in a large Dutch oven over medium heat 4 minutes or until crisp. Remove bacon from pan with a slotted spoon.
- Add onion, green bell pepper, celery, and garlic to drippings in pan; sauté 5 minutes. Add stock, yellow bell pepper, salt, sausage, tomatoes, and okra to pan; bring to a boil. Reduce heat, and simmer 20 minutes. Stir in parsley, thyme, and turkey; cook 2 minutes or until thoroughly heated. Remove pan from heat; stir in filé powder. Divide rice among 8 bowls; top evenly with gumbo, or follow freezing instructions. Sprinkle evenly with reserved bacon.
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- Debone smoked turkey, trying not to shred meat. Cut turkey meat into manageable bite-size pieces, about 1 inch in size. Refrigerate turkey meat for later use in recipe. Place turkey carcass in a large (14-quart) stockpot.
- Remove and reserve ends from celery. Remove and reserve ends and skins from all onions. Quarter medium-size onion. Quarter all bell peppers, and remove and reserve membranes; discard seeds. Add celery ends, pepper membranes, and onion ends and skins to pot, along with quartered onion, 4 whole celery stalks, and quarters from 1 pepper. Store remaining vegetables, covered, in refrigerator for later use.
- Cover with water, and bring to a roaring boil over high; reduce heat to medium, and bring mixture to a simmer. Cook, at a steady simmer, until reduced to 8 quarts of stock, which will take up to 8 hours. Remove turkey carcass and vegetable pieces, and discard. Pour stock through a wire-mesh strainer over a large bowl to remove remaining solids; return strained stock to stockpot.
- Stir together flour and oil in a medium-size cast-iron pan with a slotted, flat spatula. Stir until mixture is thoroughly combined and lumps or bits of flour are no longer visible. Cook mixture over medium, stirring constantly, until it is dark brown in color (think of an aged penny), between 35 minutes and 1 hour and 15 minutes. (This process depends on the heat, which varies from stove-top to stove-top, and the aggressiveness of the cook. Patience is very important.) If the roux burns, throw it away and start over. A burned roux cannot be used. The spatula should constantly rub or scrape the bottom of the pot to prevent mixture from sticking and burning. If the roux begins to clump, whisk out the clump with an aluminum whisk. Once roux has reached desired color, remove pan from heat; continue stirring until slightly cooled, about 10 minutes. (The roux will continue to cook as it cools.)
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