For this year's “what to do with leftover turkey” video, I decided to go gumbo, and as they say, once you go gumbo, you never go back. Well, they don’t actually say that, but they probably should, since after making and tasting this, it’s going to be hard to use the last of your Thanksgiving bird for anything else.
Besides a very delicious, and satisfying recipe, I’m going to show you a trick for avoiding the most laborious step in the gumbo-making process, which is the browning of the roux. By using the oven, we don’t save any time, but we do avoid standing at the stove and stirring almost constantly for over an hour. If you enjoy that kind of thing, feel free, but either way, this is a wonderful meal, and I really do hope you give it a try soon. Enjoy!
Ingredients
Roux
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3/4 cup all-purpose flour
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1/2 cup avocado oil, or any high-heat vegetable oil
Gumbo
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2 tablespoons vegetable oil
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8 ounces andouille sausage, sliced into 1/8-inch thick rounds
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2 cups diced onions
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2 teaspoons kosher salt, plus more to taste
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1 cup chopped green bell pepper
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1 1/2 cups sliced celery
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1 teaspoon freshly ground black pepper
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1/2 teaspoon cayenne pepper, or to taste
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2 tablespoons all-purpose flour
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8 cups turkey or chicken broth
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1 1/2 pounds cooked turkey meat, cut into bite-sized pieces
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1/2 cup sliced green onions
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1/4 cup chopped Italian parsley
Directions
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Preheat the oven to 350 degrees F (175 degrees C). For roux, stir flour and avocado oil together in a small baking dish until smooth.
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Bake roux in the preheated oven, stirring occasionally, until it is a dark caramel color, 60 to 90 minutes. Stir well, and set aside until needed.
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Add 2 tablespoons vegetable oil to a large soup pot over medium-high heat, and add sausage. Cook, stirring, for a few minutes until the sausage is lightly browned; remove to a bowl.
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Add onions and salt to the pot; cook, stirring, for a few minutes, until onions start to turn translucent. Stir in bell pepper, celery, black pepper, and cayenne, and cook until vegetables start to soften and take on some color, a few minutes more.
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Sprinkle in the 2 tablespoons flour, and cook, stirring, until flour has started to toast and stick to the bottom of the pan, about 4 minutes. Stir in prepared roux. Add broth and reserved sausage.
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Stir everything together, and bring broth to a simmer (heat can be raised to high until mixture reaches a simmer). Reduce heat to medium-low and simmer, stirring occasionally, for about 30 minutes.
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Add turkey, and cook for 30 to 40 minutes. Excess fat can be skimmed off the surface.
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Reduce heat to low; stir in parsley and green onions. Cook about 5 minutes more; taste for seasoning and adjust. Ladle into bowls; top with a scoop of white rice.
John Mitzewich
Nutrition Facts (per serving)
| 474 | Calories |
| 29g | Fat |
| 20g | Carbs |
| 32g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 474 | |
| % Daily Value * | |
| Total Fat 29g | 37% |
| Saturated Fat 6g | 28% |
| Cholesterol 108mg | 36% |
| Sodium 1578mg | 69% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 2g | 7% |
| Total Sugars 5g | |
| Protein 32g | 65% |
| Vitamin C 20mg | 22% |
| Calcium 56mg | 4% |
| Iron 2mg | 13% |
| Potassium 604mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
