Turkey Andouille Gumbo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Broth:
1 turkey carcass left over from Thanksgiving or Christmas
1 large onion - chunked
6 stalks celery - chunked
1 heaping tsp. minced garlic
2 heaping Tblsp. salt.
2 cans chicken broth
Roux:
4 cups flour
3 cups vegetable oil
4 bell peppers - diced
3 large onions - diced
1 head of celery - diced
1 1/4 lb. okra - sliced in 1/2" slices
Gumbo:
1 small head cabbage - chunked
2 lbs. andouille sausage (or other smoked sausage)
2 large cans diced tomatoes - drained
leftover turkey meat, shredded and meat from a large precooked chicken, shredded
Seasonings: 1 Tblsp. pepper, 2 Tblsp. minced garlic, tobasco, 7-8 bay leaves, 2 Tbsp. thyme, 8 Tblsp. file, 6 Tblsp. salt
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Directions: |
Directions:Broth: Put all ingredients into a very large pot and fill with water. Boil for several hours. Stain into a 5 gallon pot and add 2 cans of chicken broth.
Roux: Combine the flour and vegetable oil in a very large skillet or pot. Cook over medium heat, stirring constantly, for 30 minutes or until it begins to turn brown. Don't let it burn. Add all other roux ingredients, other than the okra, and cook until all vegetable are softened. Add okra and cook until it begins to soften and become slimy. Add all of this to the broth and cook over medium heat for 30 minutes.
Gumbo: Add all remaining gumbo ingredients to the pot, and add seasonings. Cook for at least 1 hour. Taste, and correct seasonings. Serve over rice or serve it by itself. It is rich enough to stand up on its own. |
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Number Of
Servings: |
Number Of
Servings:20 |
Preparation
Time: |
Preparation
Time:4 hours |
Personal
Notes: |
Personal
Notes: It's a lot of work, but well worth it. It makes a lot and freezes well.
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