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COMMENT:
Everyone has turkey leftovers from Thanksgiving. Why not make a
warm, soothing gumbo instead of the traditional sandwich? After
a long day of after-Thanksgiving sale shopping, wouldn't it be nice
to come home to a steaming bowl of turkey gumbo?
INGREDIENTS:
- 4 cups cooked turkey, cubed
- 1 pound Jacob's andouille, sliced*
- 1 cup vegetable oil
- 1½ cups flour
- 2 cups onions, diced
- 2 cups celery, diced
- 1 cup bell pepper, diced
- ¼ cup garlic, minced
- 3 quarts chicken or turkey stock
- 2 cups green onions, sliced
- 1 cup parsley, chopped
- salt and cracked black pepper to taste
METHOD:
In a 2-gallon stockpot, heat oil over medium-high heat. Once oil
is hot, add flour and using a wire whisk, stir constantly until
roux is golden brown. Do not scorch. Should black specks appear,
discard and begin again. Add onions, celery, bell pepper and garlic
and cook approximately 3-5 minutes or until vegetables are wilted.
Add andouille, blend into vegetable mixture and sauté 15
minutes. Add chicken or turkey stock, one ladle at a time, stirring
constantly until all is incorporated. Bring to a rolling boil, reduce
to simmer and cook approximately one hour. Add turkey, green onions
and parsley and cook an additional 10 minutes. Season to taste using
salt and pepper and serve over cooked rice.
*You can find Jacob's Andouille at 505 W. Airline Hwy., LaPlace,
LA 70068. Phone: (985) 652-9080
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