Still have heaps of leftovers from Thanksgiving? Our sales and marketing director, Evka, was kind enough to share her family’s famous turkey gumbo so we can all put that leftover turkey to great use!
Take half a turkey (or chicken for chicken gumbo) reserving the feathers, beak, and feet for garnish. Naw, just kidding!
Bake a turkey and bone it reserving the carcass for stock. If you want to make turkey stock for the gumbo, cover the carcass with water and simmer for about an hour before making the gumbo. Strain the bones out and have the stock ready for later in the recipe.
Cut up the meat into bite sized pieces and set the meat aside while you prepare the rest of the gumbo.
You will need:
½ cup oil
¾ cup flour
2 medium onions
3 stalks of celery
3 cloves of garlic (minced)
1 green pepper (chopped)
2 quarts of chicken stock (homemade or canned)
1 ½ pounds of smoked sausage
2 bay leaves
1 tsp. dry basil
Salt and pepper to taste
- Dice the onions, celery stalks, and green pepper and mince the garlic.
- In a 4-6 quart pot, heat oil over medium heat and add ¾ cup of flour.
- Cook the flour and oil to make a roux, stirring constantly as the mixture browns to keep it from burning.
- Add the cut up vegetables, add to the roux and cook until tender. Keep stirring.
- Add the spices and chicken stock and simmer for 1 hour.
- Cut the sausage into ¼-inch thick slices and add to the mixture along with at least 2 cups of turkey meat.
- Simmer for 15 minutes. Serve over rice.