Have turkey leftovers from the holidays or a party? This southern classic is a great dish to prepare with any remaining turkey! Gumbo is a stew originating from Louisiana that consists of meat or shellfish, a flavored stock and vegetables (usually celery, bell peppers and onions.) In honor of many cruises in the south this time of year, we chose this dish to offer our readers. Enjoy!
Ingredients
- 2 cups cooked turkey, diced, white or dark
- 6 cups turkey stock, may substitute chicken or vegetable stock
- 1 medium onion, diced
- 2 ribs of celery, diced
- 1/2 each red and green bell pepper, diced
- 1/4 cup diced tomato
- 1 cup cut okra, frozen is fine
- 2 cloves garlic, crushed
- 1 cup Andouille sausage, sliced, may substitute smoked kielbasa or turkey sausage
- 1/3 cup All-Purpose flour
- 1/3 cup vegetable or canola oil
- 1 bay leaf
- 1 tablespoon blackened seasoning, to taste
- Dash each, Tabasco and Worcestershire sauce
- 3 cups cooked white rice, prepared as directed
- 1 teaspoon chopped parsley
- 1 teaspoon gumbo file, optional
Directions
In a heavy bottomed soup pot or Dutch oven, heat oil over medium heat. Whisk in flour carefully blending well then stir almost continuously for 20-25 minutes or until the roux has become a nice chocolate brown with a nutty aroma. Add sausage and stir, let the sausage cook for a minute or two to slightly brown the edges. Add onions, celery, peppers, okra, tomato, and spices. Stir until combined. Cook until onions begin to soften. Slowly add stock while stirring. Add enough to reach the desired consistency and bring to a simmer. Adjust heat. Cook for 15-20 minutes or longer, skim surface of excess grease, as needed. Add turkey and mix well, heat thoroughly. Add Tabasco or your favorite other hot sauce and Worcestershire. Adjust seasoning. Serve with rice. Garnish with parsley. If desired sprinkle with filé powder just before eating at the table. (Serves 6)
New Orleans