Enough of the leftovers! Let’s make gumbo

Published 12:00 am Saturday, November 26, 2016

There is always the problem with what to do with that leftover turkey. Now those sandwiches are really good but making a good turkey gumbo would be the best. A lady by the name of Dale Curry has a deep love of gumbos. She is a former ‘Times-Picayune’ food editor and the author of Gumbo: a Savor of the South Cookbook. The cookbook features recipes for classics, like Chicken and Andouille Gumbo and Creole Seafood Gumbo. In addition, the cookbook features contributions from some of New Orleans’ favorite chefs: Bart Bell, Leah Chase, Emeril Lagasse, and Donald Link.

Gumbo represents the best of classic Louisiana cuisine. You will love her recipe for Turkey Gumbo. Leftovers from your Thanksgiving feast, along with spicy andouille and briny oysters, will make the perfect addition to a flavorful pot of gumbo.


Turkey Gumbo

Makes 6 to 8 servings

1 turkey carcass, trimmed and meat reserved (about 4 cups)

1 pint shucked oysters, undrained (optional)

½ cup vegetable oil

½ cup all-purpose flour

1 onion, chopped

1 bunch green onions, chopped

3 stalks celery, chopped

3 cloves garlic, minced

2 bay leaves

½ teaspoon chopped fresh thyme

Salt, to taste

Creole seasoning, to taste

Ground black pepper, to taste

½ pound andouille sausage, cut into 1-inch pieces

3 tablespoons chopped fresh parsley

Hot cooked rice

Garnish: chopped fresh parsley, chopped fresh thyme

Place turkey carcass in a stockpot, cover with water, and bring to a boil. Reduce heat to low, cover, and simmer for one hour. When cool enough to handle, strain stock into a large measuring cup, and discard bones. If using oysters, strain oyster liquor into stock. If necessary, add water to measure at least eight cups liquid. Set aside.

In a large heavy stockpot, heat oil over medium-high heat. Add flour, and stir constantly until roux begins to brown. Reduce heat to medium, and cook, stirring constantly, until roux becomes the color of peanut butter.

Add onion, green onion, and celery; simmer over low heat until translucent. Add garlic, and cook 1 minute more. Add 8 cups stock (or more if you prefer a thinner gumbo).

Add bay leaves, thyme, salt, Creole seasoning, pepper, and andouille sausage; cover and simmer for 30 minutes. Add turkey meat, and oysters, if using, and cook until oysters curl, 1 to 2 minutes. Remove bay leaves, and adjust seasonings, if necessary. Add parsley, and serve in bowl over rice. Garnish with parsley and thyme, if desired. I like to garnish with green onions, chopped.