I hope that you had a fantastic Thanksgiving or, for my friends south of the border, a lovely Columbus Day weekend. It’s been months since I last posted and it’s time for something new so I give you a recipe for something to do with that leftover Thanksgiving turkey.
My family has been making gumbo for as long as I can remember. Gumbo is a Cajun soup or stew like dish and there are two versions, one that relies on filé powder, the powdered leaves of the sassafras tree, and the other which relies on a roux. This recipe uses a roux. We usually make a chicken and andouille gumbo and this recipe is an adaptation of that. Our family recipe is based on a Paul Prudhomme recipe. The critical ingredient in a gumbo, imho, is the andouille sausage. We are so lucky that in the Victoria area we can get a delicious and healthy andouille from Galloping Goose Sausage in Metchosin.
Gumbo is served with long grain white rice and I think that it is always better the second day.
Turkey and Andouille Gumbo
1 1/2 lbs leftover cooked turkey diced
1 lb andouille, sliced into 3/8 inch slices
3/4 cup vegetable oil such as canola (not olive oil)
1 cup flour
2 cups diced onions
2 cups dices green peppers
2 cups diced celery
1 tablespoon minced garlic
1 tsp cayenne
1 tsp garlic powder
1 tsp dried mint
2 tsp salt
1 gallon chicken or turkey stock
1 tablespoon worcestershire sauce
1/2 cup parsley, chopped
1 bunch green onions, chopped
Prep the vegetables and meats. In particular the vegetables have to be chopped before you begin.
Heat the stock in a dutch oven or other large pot.
Place your prepared onions, peppers and celery beside your cooktop.
To make the roux, heat the oil on high in a large wok or other large pan where you can keep the mixture moving at all times. Add the flour and begin to stir. The flour will begin to cook immediately. Stir with a wooden spoon making sure to keep the flour moving. Be very careful with this mixture – it will burn easily and it will burn you if you are splashed with it. It will turn golden and then begin to brown. Keep stirring until the mixture turns a chocolate brown and immediately stir in your chopped vegetables.
Reduce the heat and cook the coated vegetables for 3 minutes, adding the chopped garlic and cooking for another 2 minutes. Stir in the cayenne, powdered garlic, mint and salt.
Stir the roux/vegetable mixture into the hot stock scoop by scoop. Add the sliced andouille and worcestershire sauce. Cook for 2 hours.
Add the turkey, half of the parsley and most of the chopped green onions. Cook for an additional half hour. Season to taste. Serve with white rice, garnishing with the remaining parsley and green onions as desired.