This is my husband’s love. He has been making and perfecting this recipe since 2013; his father since 2010, and his uncle since way before that! My husband and I started dating in 2007 and I remember his uncle having us over for gumbo the Saturday after Thanksgiving. It has become a tradition to always make it the Saturday after Thanksgiving! The recipe has flexed and changed every year but I think this year’s combination is one for the family recipe book so I asked my husband to make sure to write this one down. So here it is – a bit spicy, very savory, and a great way to use up leftover turkey when you are done making turkey sandwiches. Enjoy!
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Makes approximately 10 servings.
Andouille Sausage + Turkey Gumbo
- 3/4 cup vegetable oil
- 3/4 cup flour
- 2 cups chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 1 tbsp salt
- 1 tsp cayenne
- 1 tsp creole seasoning
- 1 lb andouille sausage, cut into half-moon pieces
- 2 quarts turkey stock (recipe below)
- 3 – 4 cups leftover turkey meat
- 2 tbsp chopped parsley
- 2 tbsp chopped green onions
- File powder to taste
First chop the onions, green bell pepper, celery and sausage as you won’t have time while you’re making the roux.
In a large (6 quart or larger) Dutch oven combine the flour and oil over medium heat. Stirring slowly and constantly for about 15 – 25 minutes, make a light brown roux, should be similar in color to caramel.
Add bell peppers, onions and celery to roux, mix and season with cayenne and salt. Stir until soft, about 5 minutes, note that the roux will continue to darken to a light chocolate color. Add the sausage and cook for about 5 minutes to release some of the fat.
Add the stock and bring to a boil, reduce heat to simmer and simmer uncovered for 50 minutes occasionally skimming off some of the fat released from the sausage.
Add the turkey and cook for an additional 20 minutes.
Serve over rice. Top with parsley and/or green onions.
File powder can be added to the whole pot or served at the table and added to each bowl according to personal taste.
- 1 turkey carcass, picked clean
- 1 roasted turkey neck (optional)
- 5 five to six inch sprigs of fresh rosemary
- 2 – 3 bunches fresh sage
- 1 tsp dried thyme
- 1 tbsp dried parsley or 1 bunch fresh
- 1 yellow onion
- 2 – 3 carrots
- 3 stalks celery
- 3 bay leaves
- 10 whole black pepper corns
Quarter the onion, peel and cut the carrots into thirds, cut the celery into thirds.
Combine the chopped vegetables, rosemary, sage, thyme, parsley (give rough chop if using fresh), bay leaves, and pepper corns into a 6 quart stock pot. Break apart turkey carcass into large pieces so it will fit nicely into the pot. Add turkey neck if you have decided to use it.
Fill the pot with filtered water until all the items are submerged, bring to a boil then reduce heat to a simmer. Simmer for 4 hours occasionally topping off the water if the bones are sticking out, you can skim off the fat from the top as well if desired.
After stock is done simmering, pour stock through a strainer to remove any solids. Place liquid stock into the fridge for a couple of hours to cool and so the fat solidifies, spoon off fat.
Stock can be stored in refrigerator for 3 days or frozen for 3 months.
Green in the Kitchen
I try my best to be as green as possible in the kitchen using organic ingredients and using tools that can be handed down through the generations and/or are sustainably made. I am always on the lookout for products that support this vision. Though not perfect I still have tools that are not completely in line with this vision; however, I look forward to taking great care of them and using them as long as possible so they stay out of landfills. Once they have reached their end of life I look forward to introducing an eco-friendly version to the home.
I also look forward to sharing with you what can be composted from each dish so less food waste is sent to landfills. If you have an opportunity to use the unused portions of ingredients in another dish all the better but if you don’t have plans for… let’s say, that whole head of lettuce YOU CAN COMPOST IT!
What Can Be Composted From This Dish?
All the veggies and herbs from the turkey stock can be composted. It is a varied subject whether cooked veggies with meat should be composted so please use your best judgement and what feels right for you. I do not compost the turkey carcass or neck. Again, a divided subject so do what feels right for you. The onion husk and any of the unused parsley, celery, and green onions from the gumbo recipe can be composted if you don’t have them earmarked for another dish.