Gumbo is a traditional dish served in the South. There are many variations of the dish, but this one uses dark meat turkey instead of the traditional sausage and shrimp. To spice it up, we’ve added andouille sausage to accompany the standard okra, onion, celery and green pepper. This is an easy and delicious one-pot meal, and great way to take advantage of your leftover Thanksgiving turkey.
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 cup onion, chopped
1 cup celery, chopped
1 cup green bell pepper, chopped
4 cloves garlic, minced
¼ cup water
1 (14.5 ounce) can stewed tomatoes (with juices)
1 (10.5 ounce) can chicken stock
2 bay leaves
½ lb dried andouille sausage, sliced into ¼-inch pieces
2 cups cooked dark meat turkey, diced
1 (10-ounce) package frozen okra, thawed
1 tablespoon Cajun seasoning
3 cups hot cooked rice
Large Dutch oven
Prepare the browned flour:
Place the flour in the Dutch oven and cook over medium-high heat for about 7, minutes or until the flour is very brown. Stir constantly with a wire whisk to keep the flour from sticking to the bottom. When the flour is completely browned, remove from the Dutch oven and set aside.
[Chef’s Note: The browning of the flour takes patience but is an important step in achieving the gumbo’s classic rich flavor].
Prepare the gumbo:
Heat the oil in the Dutch oven over medium-high heat. Add the onion, celery, green bell pepper and garlic. Sauté for about 8 minutes or until the onion is translucent. Sprinkle the vegetables with the browned flour and cook for another minute, stirring constantly. Add the water, the tomatoes and their juice, the chicken stock and bay leaves. Bring the gumbo to a boil, then reduce the heat and simmer, uncovered, for 10 minutes. Add the andouille sausage and simmer, uncovered for 5 minutes. Add the cooked turkey, okra and Cajun spice seasoning and cook for another few minutes.
[Chef’s Note: Andouille sausage is a spicy, smoked Cajun pork sausage. There are two varieties: fresh and dried. This recipe calls for the dried version, which is typically found near the gourmet cheese and deli meat area of your grocery store. If you can only find the fresh sausage, you will need to precook it in a separate skillet before adding it to the gumbo.]
Serve the turkey gumbo over fluffy white rice.
If dark turkey meat is not readily available, turkey breast meat or chicken are both adequate substitutes. Traditional gumbo also contains about ½ lb of medium-sized, peeled, deveined shrimp. If you choose to include the shrimp in your recipe, add them in at the very end with the turkey and okra. Cook them just until they turn pink.
Recipe and photo by Lia Soscia