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Left Over

Turkey Gumbo

Ingredients

6 Quarts Turkey Stock 3 bay leaves
1 lb leftover turkey 6 oz can tomato sauce
2 lbs shrimp 2-3 pinches of Creole seasoning
1 lb Andouille (chopped) 3-4 chopped garlic cloves
2 lbs okra if desired) 1 cup flour
2 yellow onions (chopped) 3 tbsp Worcestershire
2 bell peppers (chopped) A few dashes of tobacco to taste
5 ribs celery
1 cup oil or bacon fat
1 bunch green onions with tops (chopped)
1 bunch chopped parsley

Lagniappe

With the oil and flour cook the roux to a very dark brown / black color

Turn down the heat and add the chopped vegetables (onions, bell peppers,
celery, and garlic) to the roux to cool it down and cook till the vegetables are
soft. Add the roux to the stock pot.

Slice the Andouille and brown, pouring off all the fat; add to the stock along
with the tomato sauce, Bay Leaves, Worcestershire and Cajun seasoning to
taste. Bring to a boil, reduce heat and simmer for about 30 minutes. Keep
tasting and adjust seasonings to taste.

If you are making Okra Gumbo now is the time to add it to the Gumbo Pot.

Add the turkey meat, parsley and continue to simmer for another 30 minutes,
then add the shrimp and give it another 5 minutes. The shrimp should be the
last step.

Adjust the taste making sure the gumbo is not too seasoned; it should not be
spicy hot. Remove any fat floating on the top of the pot. If you are making
file’ gumbo, turn off the heat, add 4 to 5 tbsp file’ powder to the pot letting it
sit on top of the gumbo for a couple of minutes without stirring, then stir it in
and wait another 2-3 minutes, add the chopped green onions and you are
done. Do not add the rice to the gumbo, serve it over hot rice.

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