If you are anything like me then you are tired of eating Thanksgiving turkey by Saturday. Here is a simple recipe that I extracted from Nola Eats for you to make turkey gumbo.
“Make a stock with the leftover turkey carcass and save any leftover bits of roasted turkey for the gumbo. The vegetables for the gumbo are cooked in two stages to create layers of taste and texture.”
Frank Brigtsen’s Thanksgiving Gumbo
Makes 12 bowl-sized portions, 14-1/2 cups
1 pound andouille sausage, sliced into half-rounds 1/4-inch thick
2 tablespoons mild olive oil (pomace olive oil preferred)
4 cups diced yellow onions
3 cups diced celery
2 cups diced green bell peppers
2 bay leaves
1 tablespoon minced fresh garlic
4 teaspoons salt
1/4 teaspoon whole-leaf dried thyme
1/2 teaspoon ground black pepper
1/4 teaspoon ground white pepper
1/4 teaspoon ground cayenne pepper
3 tablespoons gumbo file powder
12 cups turkey stock, made from roasted turkey carcass
14 tablespoons vegetable oil (3/4 cup + 2 tablespoons)
1 cup all-purpose white flour
4 cups leftover roasted turkey, in bite-size pieces
Hot cooked rice for serving
Preheat oven to 350 degrees. Place the sliced andouille sausage on a shallow baking pan and bake until the edges turn brown, 40-45 minutes. Remove from oven.
Heat the olive oil in a large pot over high heat. Add 3 cups onion, 2 cups celery, 1-1/2 cups bell pepper and bay leaves. Cook, stirring occasionally, until onions begin to turn brown, 12-15 minutes.Add the remaining vegetables: 1 cup onion, 1 cup celery, and 1/2 cup bell pepper. Reduce heat to medium, Cook, stirring occasionally, until the second stage of onions are soft and clear, 2-3 minutes.
Chef Lynn's Cooking Diary 