Prep 15 mins
Cook 2 hrs 30 mins
My favorite way to use leftover turkey. Must give credit where due....this is my modification to one of Emeril's recipes - his was to boil a turkey specifically for gumbo - mine is to use up those leftovers!
- 1 1⁄2 lbs torn/shredded leftover turkey meat
- 8 cups turkey broth or 8 cups chicken broth
- 1 cup water
- 1 1⁄2 cups canola oil
- 1 1⁄2 cups flour
- 2 cups chopped yellow onions
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 1⁄2 lb smoked sausage, finely chopped (I use food processor)
- 1 lb smoked sausage, sliced 1/4 inch thick
- 1 tablespoon salt
- 1 teaspoon cayenne pepper (or a little more if you like)
- 2 tablespoons chopped green onions (green part only)
- 2 tablespoons chopped fresh parsley leaves
- Make the roux.
- In a large Dutch oven, over medium heat, combine the oil and flour.
- Cook, stirring constantly until dark brown (chocolate colored) for 20-30 minutes.
- Add all the chopped veggies to the roux, along with the chopped sausage.
- Cook, stirring occasionally, until the veggies are very soft, about 10 minutes.
- Add the salt and cayenne pepper.
- Add the broth and water, combining well.
- Bring to a boil, then reduce heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hrs.
- Add the turkey and sliced sausage to the gumbo.
- Cook 15 minutes more.
- Remove from heat, let sit for 5 minutes, then skim any fat that has risen to the surface.
- Stir in green onions and parsley.
- Serve over rice, with hot french bread!
Excellent use of turkey, I made this for 6 and only served two with a little left over. First time making a gumbo, it was so good and loved the smell while cooking. It does take a while but worth it in the end.
We have used this recipe for the last three Thanksgiving and Christmas turkeys. It has immediately become a family favorite. Cooking the roux is the hardest part, using our gas stove, I visually used a flame setting that looked halfway between high and low to get a true medium setting to make the roux. When I used the medium setting on the control knob, the flame was actually low and I could never get the roux to turn the chocolate brown, even after cooking for an hour. Using the visual flame method to determine medium, the roux turned the nice dark color in the time described in the recipe. I skip the parsley and green onions at the end, as they only serve a decorative purpose, not justifying the extra cost. I also use Tony Chachere's Creole seasoning instead of the Cayenne pepper. It is really a good gumbo recipe, thoroughly enjoyed by all in our family.
I made this recipe as-is the first time, cringing at the amount of oil. Indeed, it tasted so much of the oil, that I sieved out all the solids leaving approximately 1/4Cup of the roux/soup. Then I added 10 cups chicken broth and added creole seasoning. It was then, very good. Next time I will try just 1/4 cup oil and flour. The flavor, other than that, was very good.