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Day-After-Thanksgiving Turkey Gumbo

Source of Recipe

From "Besh Big Easy" by John Besh


Recipe Introduction

"What to do with all that leftover turkey was a perennial problem around our house. I solved that years ago with this gumbo, which adds such new flavor to the Thanksgiving bird that it doesn't seem like leftovers at all."

List of Ingredients

â—¦  ¾ cup canola oil
â—¦  ¾ cup flour
â—¦  1 onion, chopped
â—¦  1 stalk celery, chopped
â—¦  ½ bell pepper, seeded and chopped
â—¦  4 cloves garlic, minced
â—¦  2 bay leaves
â—¦  3 quarts chicken stock
â—¦  Meat picked from leftover roast turkey, plus the turkey carcass
â—¦  2 pounds smoked sausage, sliced ½ inch thick
â—¦  1 pound okra, sliced
â—¦  Tabasco
â—¦  Salt and pepper
â—¦  6 cups cooked white rice
â—¦  2 green onions, chopped


Recipe

Make a roux by heating the oil in a large heavy-bottomed pot over high heat. Whisk the flour into the hot oil. It will immediately begin to sizzle. Reduce the heat to medium and continue whisking until the roux turns a deep brown color, about 15 minutes. Add the onions, stirring them into the roux with a wooden spoon. Lower the heat to medium-low and continue stirring until the roux turns a glossy dark brown, about 10 minutes.

Add the celery, bell pepper, garlic, and bay leaves and stir for 3 minutes, then add the stock. Raise the heat to high and bring to a boil. Add the turkey carcass, sausage, and okra. Lower the heat and simmer for 45 minutes. Stir occasionally and skim the fat from the surface of the gumbo (moving the pot half off the burner helps collect the impurities). Remove the carcass from the pot.

Add the turkey meat and season well with Tabasco, salt, and pepper. Serve in bowls with rice, scattered with the green onions.

Serves 10