Leftover Turkey & Andouille Gumbo with Bayou Gotham
LEFTOVER TURKEY & ANDOUILLE GUMBO
Having experienced holiday feasts in various parts of the country over many years, I can certifiably tell you that Thanksgiving is a whole ‘nother ballgame along the bayou. Even better is the day after Thanksgiving where you can “gar-ohn-tee” a big ole pot of leftover turkey will be simmerin’ on the stove for hours on end. There’s no better way to ring in the holiday season!
· 1 1/2 lbs torn and shredded leftover turkey meat
· 8 cups turkey or chicken broth
· 1 cup water
· 1 1/2 cups canola oil
· 1 1/2 cups flour
· 2 cups chopped yellow onions
· 1 cup chopped green bell pepper
· 1 cup chopped celery
· 1/2 lb smoked sausage, finely chopped
· 1 lb andouille sausage, sliced 1/4 inch thick
· 1 tablespoon salt
· 1 teaspoon cayenne pepper
· 2 tablespoons chopped green onions (green part only)
· 1 tablespoon chopped fresh parsley leaves
· 1 tablespoon dried mint leaves
Make the roux. In a large Dutch oven, over medium heat, combine the oil and flour. Cook, stirring constantly until dark brown (chocolate colored) for 20-30 minutes.
Add all the chopped veggies to the roux, along with the chopped sausage. Cook, stirring occasionally, until the veggies are very soft, about 10 minutes.
Add the salt and cayenne pepper. Add the broth and water, combining well. Bring to a boil, then reduce heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hrs.
Add the turkey and sliced sausage to the gumbo. Cook 20 minutes more.
Remove from heat, let sit for 5 minutes, then skim any fat that has risen to the surface. Stir in green onions, parsley, and dried mint.
Serve over rice with a side of hot french bread, then pair with your favorite Bayou Gotham® Hot Sauce flavor.
Kick it up with some Creole Heat ‘n’ Soul — dash in Bayou Gotham® BAYOU BOURRÉ Louisiana Boil and RUBY REBELLE Bourbon Cayenne Hot Sauces.