We had so much fun over the holidays, but to be honest, my favorite part was getting to cook allllllll day long on Christmas Eve and New Year's Eve. I got to hang with my two favorite men and drink some champs along the way. Not the worst, if I do say so myself!
We got to spend some time with some family turned friends, and they asked if we had tried making gumbo with our leftover turkey. Whhhhaaaaa!?! Gumbo? Okay... why didn't I think of that? Combining leftovers and my favorite kind of food? Deal. Sold. Done.
Thank you, Papa Dave!
I'm still trying to master this whole new hairdo thing. Not the best, but not the worst I guess!
I hate that this picture didn't turn out clearly! Look at those eyes. Those lips. Those cheeks! Aghh! Also, a cute sweater thanks to his sweet Noni.
1 cup plus 2 tbs. vegetable oil
1 1/4 cups flour
1 1/2 yellow onions, diced
4 stalks celery, chopped
2 green bell peppers, chopped
6 links Applegate Andouille Chicken and Turkey Sausage, sliced into 1/2” pieces
5 bay leaves
8 cups chicken stock
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 tsp. ground cayenne pepper (more or less to taste)
1 1/2 lbs. leftover turkey breast, shredded or chopped
4 tbs. flat-leaf parsley, chopped
1/2 cup green onions, chopped
In a large Dutch oven over medium heat, combine the oil and flour. Stir slowly and constantly to combine. Cook, stirring frequently, for 15 minutes until a dark roux forms (think the color of a light chocolate - be patient... it's worth it). Cook longer if color is not achieved. (It’s okay if the mixture seems liquidy; once you add the veggies, it will thicken quickly.)
Add the onions, celery, and bell peppers. Cook and stir often until vegetables are softened (about 5 minutes). Add the sausage and bay leaves. Stir to combine and cook 3 minutes. Add the stock; whisking until roux has dissolved. Add salt, pepper, and cayenne to taste (remember the sausage has a lot of sodium already). Using a wooden spoon, scrape the bottom of the pot to get up all of the fond (yummy brown stuff). This is where all the flavor is.
Bring to a boil, then reduce the heat to medium-low. Cook, uncovered, stirring occasionally and scraping the bottom with a wooden spoon for 1 hour.
Add the turkey breast; stir to combine. Simmer for an additional 2 hours, stirring occasionally and scraping the bottom with a wooden spoon. Skim off any fat that rises to the surface. Remove bay leaves and remove from heat.
Just before serving, add the parsley and green onions. Serve over rice with crusty bread and hot sauce.
The gumbo (minus fresh herbs and rice) keeps very well in the freezer. Allow to cool, then pour into plastic soup containers and freeze up to six months. Keep in mind that the longer it's in the freezer, the spicier it will get.