Day After Thanksgiving Turkey Gumbo

This post was so popular last year, it bears repeating.

I can’t believe Thanksgiving is here. This whole month has flown by. When I grew up in Louisiana, one of my favorite dishes that my mama made every year was a big pot of turkey and sausage Gumbo. It freezes beautifully and is a great stick-to-your ribs dish that can be reheated and eaten on the run.

Serve with hot rice and a green salad to round out the meal.

This is the state soup that cooks with Jazz!

Turkey Gumbo for lunch after a hard day of shopping!

 

Turkey and Sausage Gumbo

4 ounces butter  or oil
4 Ounces flour (or enough to make a smooth paste)
1 cup fresh yellow onions, chopped
3 Ribs celery, chopped
1 Large green peppers, chopped
1 Ounce fresh garlic, minced
1/2 Gallon Chicken or Turkey Stock
1 Tablespoons Italian Seasoning
8 Ounces Andouille Sausage from Northern Waters Smokehaus or the best smoked sausage you can find.
1 Tablespoon Cajun Seasoning
1 Teaspoon Kitchen Bouquet
1 Pound cooked Turkey, cut in 1/2 inch chunks
2 Tablespoons Lea and Perrins
1 Pound sliced Okra Thawed and drained
1/2 Ounce white vinegar
4 cups cooked rice
File Powder (optional)TabascoSalt and pepper to taste

Directions:

1.  In a black iron skillet with a wooden spoon mix the oil and flour  to make a medium brown roux, stirring constantly aprox 20 minutes. It should be the color of peanut butter when finished. Let cool 10 minutes.

2. Transfer roux to Dutch oven and add vegetables and seasonings. Cook until glazed over with roux. Slowly add  stock. In the black iron skillet cook Andouille sausage and add to stock. Add  cooked turkey to stock. Simmer, stirring occasionally.

3. Cook Okra in a separate pan to remove slime. cook until okra starts to break down about 10-15 minutes. Add vinegar and continue cooking until almost dry.  Add cooked Okra to gumbo and cook one hour over low heat.

4. Serve gumbo over hot rice placed in bowl with a dash of File powder and a splash of Tabasco.

Yields one half gallon and can be increased easily . Chef’s note- Rice is always served separate in the bowl first, do not add rice to the soup as it will expand.

 

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