Creole Leftover Turkey Gumbo

5 steps

Updated at: Thu, 17 Aug 2023 03:35:02 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories640.1 kcal (32%)

Total Fat48.5 g (69%)

Carbs28.6 g (11%)

Sugars3.8 g (4%)

Protein25.2 g (50%)

Sodium1993.8 mg (100%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

1.5 lbturkey meat

leftover, preferably dark meat

1 ½ cupspeanut oil

or MELTED vegetable shortening, Crisco

1 ¾ cupsall-purpose flour

stemmed, seeded, and finely diced

1jalapeno pepper

stemmed, seeded, and finely chopped

1green bell pepper

large, or yellow small, cored, seeded, and diced

7garlic cloves

minced or pulped

1 heaping tablespoonfresh thyme leaves

barely chopped if at all

1 ½ tablespoonskosher salt

1 ½ teaspoonsground black pepper

1 teaspoonwhite pepper

1 ¼ teaspoonscayenne pepper

1 ½ teaspoonschili powder

1 ¼ teaspoonspaprika

3 quartsturkey stock

homemade, made with leftover turkey carcass and bones

1 poundandouille sausage

quartered then sliced, 1/2-inch chunks, and browned

1 poundokra

sliced into 1/2-inch segments and browned

1 bunchgreen onions

sliced, for garnish

Instructions

Step 1

1. Debone leftover turkey meat, cut into 1-inch chunks and set aside in fridge. Make stock with the bones and trimmings by placing all in a large stock pot, adding spare veggies from the vegetable drawer (onion, carrots, celery, peppers, squash, parsley or spinach stems, garlic, etc anything that won’t give it a weird flavor) along with whole black pepper, bay leaves and a tablespoon of kosher salt, then add enough water to cover and gently simmer for 4-8 hours, adding water throughout the process so that you end up with roughly 3 quarts. Strain twice through kitchen strainer or fine colander and reserve.

Step 2

2. To make the roux: heat the oil in a large Dutch oven over medium-high heat. When the oil is hot but not smoking, whisk in the flour and cook, whisking constantly and slowly until the roux has thickened and is very dark brown (milk chocolate). At some point, you may want to switch from a whisk to a spatula or wooden spoon for ease of use. Alternatively, you can bake the roux uncovered in the oven at 375 for a few hours, stirring every 20 minutes with a wooden spoon.

Step 3

3. When the roux has darkened to the appropriate shade of brown, add the onion, bell pepper, celery, jalapeno and poblano. The vegetables will steam and sizzle when they hit the roux. Cook over medium heat stirring constantly until tender; about 5-8 minutes. Then add the garlic, salt, black pepper, white pepper, cayenne, chili powder, and paprika and cook for 1 minute.

Step 4

4. Gradually add the stock to the roux mixture, whisking it in about a pint at a time. Bring the mixture to a boil and reduce the heat to low and simmer briskly for about 30 minutes, stirring occasionally.

Step 5

5. Add the okra and fresh thyme and simmer for 15 minutes. Then add the sausage and turkey meat and simmer for approximately 20 minutes stirring occasionally. At this point, the turkey meat will be fork-tender and the sausage will just have softened. Taste the broth. If it still has a strong roux flavor (that is, too floury or pasty), add a few more cups of stock or water and cook for at least another 10 minutes. Season with salt to taste. Serve with rice and garnish with green onions sliced on the bias.