Turkey Bone Gumbo

Soups & Stews

Recipe courtesy of Louisiana Kitchen & Culture

Serves 6 to  10

Ingredients: 
  • Turkey Stock (recipe follows)
  • 1 pound andouille or  smoked sausage, sliced into 1/4-inch half-moons
  • vegetable oil
  • 1/2 cup all-purpose flour
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 2 ribs celery, chopped
  • 3 or 4 cloves garlic, chopped
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon Tabasco sauce
  • 1/4 teaspoon dried thyme
  • Creole seasoning to taste
  • meat picked from leftover smoked, grilled, fried or roasted turkey carcass(es)
  • 1/2 cup (heaping )chopped green onions
  • 1/2 cup (heaping ) minced parsley
  • hot cooked Louisiana rice
  • filé powder (optional)

Click here for Susan's turkey stock recipe

 

 Turkey Bone Gumbo

Turkey Bone Gumbo

Click image to enlarge
Method: 

Left over turkey makes a great gumbo. We promise it makes a nice alternative to hot turkey sandwiches. Click here for more Leftover Turkey Recipes

For the Gumbo

Place the sausage and 1 tablespoon oil in a large Dutch oven and brown over high heat. When browned, remove the sausage to a paper towel-lined plate. Pour the remaining fat into a measuring cup, then add sufficient vegetable oil to make 1/2 cup fat. Pour the fat back into the Dutch oven and reduce the heat to low.

Reserve the sausage.

Add to the oil and stir constantly over low to medium heat to make a dark a roux— preferably a chocolate-colored one, which will take about 30 minutes on low heat or 15 minutes over high heat. Add the onions, bell pepper, celery, and garlic to the roux and continue stirring until the onions are translucent and have begun to brown.

Heat 3 quarts stock to a boil and slowly add to the roux/vegetable mixture, whisking to incorporate. Add the salt, pepper, Tabasco, thyme and Creole Seasoning. Return to a boil, then reduce to a simmer.

Simmer for 1 hour.

Add the turkey and the sausage. Simmer for another hour. Add the green onions and the parsley and heat through, about 5 minutes.

Serve with hot rice and file powder.

Click here for Susan's turkey stock recipe

 

 

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