Turkey & Andouille Gumbo

Submitted by Maymie

"My favorite winter treat. The best thing to do with leftover turkey after Thanksgiving is make a large pot of this Gumbo. Enjoy."

 

• Ready In: 2hrs 30mins
• Ingredients: 15
• Yields: 1 gallon
• Serves: 12

ingredients

• 1⁄2 cup vegetable oil
• 1⁄2 cup flour
• 1 cup onion, chopped
• 1 cup bell pepper, chopped
• 4 garlic cloves, minced
• 2 cups turkey meat, chopped
• 1 lb andouille sausage, sliced
• 3 quarts turkey or 3 quarts chicken broth
• 2 (15 ounce) cans diced tomatoes
• 1 (16 ounce) bag frozen okra
• 2 bay leaves
• 1 tablespoon creole seasoning (Tony Chachere's or Zatarain's)
• 1 teaspoon Tabasco sauce
• 1 tablespoon gumbo file (plus extra file for serving)
• 3 cups uncooked long grain white rice

directions

1. To make the roux:.
2. In a large heavy stockpot or cast iron skillet, combine flour and oil over low heat and cook, stirring constantly until mixture reaches a nice dark pecan-brown color. (Here is a great tutorial on making a roux, http://www.recipezaar.com/bb/viewtopic.zsp?t=225104&sid=378ee16fc9829f21e4454a60406c07ce.
3. Next add your onions, bell pepper and garlic to the pot. Let cook, stirring often, until veggies are tender. (If you used a skillet to cook your roux you will need to transfer this mixture to a large stockpot at this point.).
4. Add all remaining ingredients except rice, okra and file (pronounced Fee-lay).
5. Allow gumbo to come up to a boil, then reduce heat, cover and let cook for 1 to 3 hours.
6. It is my experience that the longer you let it simmer the better the flavor. Some folks around here even go so far as to cook gumbo a day ahead because they believe a good gumbo is at least 24 hours old.
7. About 1 hour before you want to serve the gumbo you can add the okra and file, and let the mixture return to a boil. Reduce heat again and let it continue to simmer until you are ready to serve.
8. Meanwhile, prepare rice according to the package directions.
9. Extra file should be placed in a small bowl and served alongside the gumbo for those who want to add some to their bowl. Gumbo file is a thickening agent that comes from ground sassafras leaves and gives gumbo it's distinctive flavor.
10. Serve Gumbo over rice and us hot French rolls.