After-Thanksgiving Gumbo

  • Yield: 12 to 16 servings

Ingredients

1-- turkey carcass
1gallon water
1pound andouille, diced
1pound smoked sausage, diced
2pounds okra, sliced
6tablespoons butter
6tablespoons all-purpose flour
1bunch green onions, sliced
3large onions, chopped
3-- ribs celery, chopped
3-- garlic cloves, chopped
1/2bunch parsley, chopped
1tablespoon chopped green bell pepper
-- Salt and black pepper to taste
-- Cayenne pepper to taste
-- File powder to taste
-- Worcestershire sauce to taste
-- Tabasco sauce to taste
-- Bay leaves to taste
-- Liquid smoke to taste
-- Leftover turkey
-- Hot cooked white rice

Instructions

  1. Bring the turkey carcass and the water to a simmer in a stockpot.  Simmer for 1 1/2 hours.  Strain the stock.  Cook the andouille and sausage in a skillet until brown.  Remove the andouille and smoked sausage to a bowl using a slotted spoon, reserving the pan drippings.  Cook the okra in the reserved drippings.  Melt the butter in a stockpot and add the flour.  Cook until the mixture is brown.  Remove the andouille and smoked sausage to a bowl using a slotted spoon, reserving the pan drippings.  Cook the okra in the reserved drippings.  Melt the butter in a stockpot and add the flour.  Cook until the mixtue is brown, stirring frequently to make a roux.  Add the green onions, onions, celery, garlic, parsley and bell pepper and saute until the onions are translucent.  Add the salt, pepper, cayenne pepper, file powder, Worcestershire sauce, Tabasco sauce, bay leaves and liquid smoke and cook until the mixture is slightly reduced.  Add the okra, smoked sausage, andouille, turkey and turkey stock and mix well.  Cook for 1 1/2 to 2 hours.  Remove and discard the bay leaves.  Serve over hot cooked rice.

Recipe reprinted with permission from Pamela D. Lyle’s Da Cajn Critter; The Lifestyles, The Rules, and Makin’ Groceries (Lyles Ventures, LLC., New Orleans, Louisiana, 2008).

 

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