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Turkey Gumbo with Chorizo




Source of Recipe


Martin E. Gravely - Cooking Class at Sur La Table


Recipe Introduction


A good, basic gumbo - I've seen Emeril make this same basic recipe on TV. The secret is to have LOTS of patience with the roux - keep the heat low at this point! A good use for leftover turkey or chicken.


List of Ingredients




3 oz. unsalted butter
3 oz. flour
1 T. canola oil
1 small onion, diced
1 red pepper, diced
1 celery stalk, diced
1-2 jalapeno pepper, diced
½ c. white wine
2 qt. turkey or chicken stock
1 c. each cooked rice and cooked turkey meat
1 c. sliced chorizo
1 c. sliced okra
Salt and pepper to taste
Gumbo file powder to taste
Hot sauce to taste


Recipe



In a small sauté pan over medium-low heat, melt the butter and add flour until a smooth, moist paste forms. Continue cooking for 20-30 minutes, stirring often, until it becomes a brown and nutty roux.

In a soup pot, heat the canola oil over high heat until just smoking. Add the onion, pepper, celery and jalapeño and cook until they begin to brown, about 5 minutes. Add the wine and bring it too a boil, scraping the browned bits from the bottom of the pot. Add the stock and the roux and stir well to thoroughly dissolve the roux. Bring the soup to a boil and allow it to boil for 20-30 seconds.

Turn the heat down to low and add the remaining ingredients. Cook for 30 minutes or longer before serving.

Yields about ½ gallon.