I’m not a turkey person. I’m not. I go for the “oysters” under the turkey that flank the turkey backbone. It’s dark meat at its unctuous finest but after that the bird is all yours. If the oysters “disappear” then I won’t be having turkey that year. I like having leftovers to pack up for Daddy and the traditional sandwiches the day following Thanksgiving but I find, without fail, I always have bags of turkey meat left over. Mammoth drumsticks pester me from their gallon freezer bags as do equally huge bags of carved white meat. “Use me! Use me!”, they taunt. Okay. Get ready to be scarfed down and enjoyed. The secret to this recipe is a good roux which takes no talent at all…just time, shugah. You must, MUST, continually whisk it in order for the flavor to bloom and to avoid scorching. Scorch or burn the roux and all you can do is throw it out and start over. It takes roughly 30 minutes to prepare. But other than that it’s easy, clear sailing. I’m not going to prepare turkey pot pie, tetrazzini, turkey soup, spaghetti sauce or anything. I’m not. I’ll toss it before I make that stuff. But gumbo? Oh, yes, ma’am! This’ll be a family favorite, I kid you not. It’s cold out and now it’s the Christmas season. Try it. You’ll be glad you did.
Turkey and Sausage Gumbo
- 8 cups turkey meat plus the turkey carcass and any bones you wish to use, it’s fine to use more turkey if you have it
- enough water to cover the turkey in the pot
- 1/2 cup vegetable oil
- 3/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 12-ounce package Aidell’s andouille sausage or the andouille of your choice
- 2 medium onions, finely chopped
- 5 celery stalks, finely chopped
- 2 bell peppers, seeded and chopped
- 2 tablespoons grated garlic
- 1 bunch fresh thyme
- salt and pepper to taste
- prepared rice to serve with gumbo
- scallions, sliced, to garnish
- Place turkey in a large pot and cover with water. Bring to a boil then cover and drop temperature to a gentle simmer.
- While the stock is being prepared add the vegetable oil and flour to a sauce pan and whisk over medium to medium high heat.
- Continue whisking the roux until it becomes a dark chestnut color. Do not walk away from it at any point or it may scorch or burn and there’s no saving it at that point. You’ll have to start all over.
- Add the onion, celery, bell pepper, garlic and thyme to the roux and stir, cooking the vegetables over medium-low heat until softened.
- Remove roux from heat and set aside.
- Cut the sausage in 1/4″ thick rounds.
- Add olive oil to a skillet and brown the sausage.
- Remove any bones from the turkey stock and shred any large pieces of meat.
- Add a cup or two of stock to the roux mixture and stir until smooth.
- Add the roux mixture and sausage to the stock. Stir until all ingredients are completely incorporated into the stock.
- Simmer until thickened about 2 hours.
- Serve over rice and garnish with sliced scallions.
Lent is coming up, Gentle Reader, and as I say to myself EVERY year, “I’ll be ready. I’m ready.” I eat a little meat and think, “Okay. I’m good”. But a week or two later I start wanting chicken…in a Puerto Rican stew or Greek style with lots of lemon, olive oil and oregano. Or a little charred, grilled flank steak, rare and sliced thin on top of a HUGE salad. But that’s the name of the game. Sacrifice. Fasting. Sigh. Anyway, to circumvent that longing I’ve been meating up. I figured there’s plenty of time for shrimp gumbo so when I planned this batch I focused on the OTHER white meat. Smoked pork and Andouille sausage backed up with chicken. Sounds good, no? I thought I’d start with a dark, chestnut colored roux and masses of vegetables. The trinity, of course, finely chopped sweet onion, bell pepper and celery. Don’t be tempted to cut corners and buy that frozen stuff. It has NO flavor. Truly. Then heaps of freshly chopped garlic and flat leafed parsley. I’d use chicken stock as my broth and season with a heavy hand of cayenne pepper and Tony Chachere’s. If you don’t know the glories of Tony Chachere’s then you’re in for a pleasant surprise. It’s loaded with salt but it’s used in place of salt. So throw it on your chicken, fries, omelets, fish, really anything. But check it out. It’s got a great little kick. Tony Chachere’s can be found on the spice aisle in your grocery store. If your store doesn’t carry it you order it on Amazon. I started by making a roux. The darker the roux the less it thickens but that’s all right because I wasn’t going to make my gumbo soupy. I wanted my roux a rich, nut-brown color.
Into a big, heavy pot I added vegetable oil and flour. Yes, it’s a lot but, hey, it’s gumbo… you’re gonna cut back? Then it’s not gumbo. It’s like caesar salad without anchovies. It’s not a caesar salad. At a medium-high heat I continually stirred for about 15-20 minutes watching my roux like a hawk. It gets to a dark stage that can easily scorch if you’re not careful and then you have to throw it out and start all over. There’s no saving it once it’s scorched. I find if you use a wide, wooden spoon preferably flat, it’s easy to keep turning over the mixture. Once I got my roux the shade of brown I wanted I added all my vegetables except the parsley. I add that later so I don’t lose any flavor. I stirred the vegetables well until they were well coated with the roux and then I let them cook a bit…so the onions were almost clear. The Tony Chachere’s was thrown in along with a box of chicken stock. I use chicken stock for everything. I can’t find commercial beef broth that doesn’t have that horrible processed, dirty-foot taste so instead of beef broth I typically use chicken. I add just the chicken and let that simmer for a good half hour-45 minutes. The simmering process breaks the chicken down a bit so it’s tender and easy to shred. Remove the chicken from the pot, place on a cutting board and shred it with two forks or use your hands and return the chicken to the pot. I don’t add the pork products at this point because it would boil out all the flavor. After 45 minutes I then add my chopped parsley, Andouille sausage, smoked pork. The heat is dropped to low as the sausage and pork just needs to heat thru and flavor the soup a bit. That’s it! Serve it over fluffy, white rice and cool the heat with a beer or some brown. And if you’re Catholic or Orthodox Christian you’d better hurry up… Fat Tuesday’s day after tomorrow. “Hey, mister! Throw me sumpin’!”
Sausage and Chicken Gumbo
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 LARGE sweet onion, finely chopped
- 2 green bell peppers, seeded and finely chopped
- 1 bunch celery, finely chopped, leaves included
- 1 large head of garlic, minced
- 3 tablespoons Tony Chachere’s Seasoning Mix or the Creole seasoning of your choice
- 1 32-ounce box chicken broth
- 1 large bunch of parsley
- 2 pounds boneless, skinless chicken breasts, or three large halves
- 1 12-ounce package Aidell’s Andouille Sausage or the Andouille of your choice, sliced into bite sized pieces
- 3/4-1 pound smoked boneless pork chops, chopped
- salt and pepper to taste
- any additional heat to taste