Comments:
COMMENT:
Everyone has turkey leftovers from Thanksgiving. Why not make a warm, soothing gumbo instead of the traditional sandwich? After a long day of after-Thanksgiving sale shopping, wouldn't it be nice to come home to a steaming bowl of turkey gumbo?
| turkey or chicken, cubed | 4 | cups | | andouille, sliced | 1 | lb | | vegetable oil | 1 | cup | | flour | 1 1/2 | cups |
| onions, diced | 2 | cups | | celery, diced | 2 | cups |
| bell pepper, diced | 1 | cup | | garlic, minced | 1/4 | cip |
| chicken stock | 3 | qt | | green onions, sliced | 2 | cups |
| parsley, chopped | 1 | cup | | salt and pepper | | to taste |
|
Directions:
PREP TIME: 1½ Hours
SERVES: 12
In a 2-gallon stockpot, heat oil over medium-high heat. Once oil is hot, add flour and using a wire whisk, stir constantly until roux is golden brown. Do not scorch. Should black specks appear, discard and begin again. Add onions, celery, bell pepper and garlic and cook approximately 3-5 minutes or until vegetables are wilted. Add andouille, blend into vegetable mixture and sauté 15 minutes. Add chicken or turkey stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a rolling boil, reduce to simmer and cook approximately one hour. Add turkey, green onions and parsley and cook an additional 10 minutes. Season to taste using salt and pepper and serve over cooked rice.
