Leftover Turkey Andouille Gumbo Recipes

NEW ORLEANS-STYLE TURKEY GUMBO

Steps:

• Stir all the spices together in a small bowl. Set aside.
• In a Dutch oven or large cast iron pot, heat oil over medium heat.
• Whisk the flour into the oil until incorporated and smooth. The roux will resemble a thin cake batter. Stir continuously to prevent from burning, 20 to 25 minutes, until roux takes on a deep brown color. You may need to lower the heat to medium low toward the end.
• Reduce the heat to medium low. Add the onions, stirring them into the roux with a wooden spoon until the roux is a glossy dark brown.
• Add celery, bell pepper, garlic, and gumbo spice blend. Stir for a minute before adding stock, beer, rosemary, and sage sprigs. Bring to a light boil, then reduce the heat back to medium-low and simmer for 30 minutes.
• Add the andouille, turkey, tomatoes, okra, and liquid smoke. Simmer for another 30 minutes.
• Remove the rosemary and sage sprigs. Add Worcestershire, filé, and salt and pepper to taste.
• Serve gumbo with rice or leftover mashed potatoes and garnish with chopped sage. This is even better the next day.

TURKEY ANDOUILLE GUMBO

Steps:

• In a large soup pot slowly heat oil and flour together over low heat, stirring constantly, until it becomes a nutty brown color and is very fragrant; be careful not to burn. Add onions, pepper and celery and cook, stirring, 4 minutes. Add garlic and andouille and cook 5 minutes, until some fat releases from sausage. Add stock, bay leaf, 2 teaspoons salt, cayenne and Creole spice to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add turkey and simmer 30 minutes more. Adjust seasonings and serve with hot steamed rice and a generous sprinkle of green onions.

LEFTOVER TURKEY ANDOUILLE GUMBO

Steps:

• Chop, mince, slice and dice labeled fresh ingredients to get everything ready (keep each ingredient separate because they all have different cook times). Set aside ¼ cup of celery, ¼ cup of onion, ¼ cup of green pepper for a purée.
• Add the celery, onion and green pepper to food processor, blend until smooth and set aside (this will later be added to the roux)
• Measure 1 cup of flour (you will gradually add this to oil/butter once they're heated)
• Heat the vegetable oil and butter over medium heat in a cast iron skillet until butter is melted and oil is hot
• Gradually add the flour while constantly whisking. Making sure the flour is evenly stirring and not staying in one place for too long or at the bottom of the pot where it can burn (this will ruin your roux!)
• Once flour has been added continue stirring/whisking the roux over a low/medium heat -for about 35 minutes.* until it becomes a nice chocolate brown color with a nutty aroma. The roux needs to be stirred/whisked constantly, so that the flour toasts evenly. Be CAREFUL when stirring - do NOT let roux splash you - it's extremely hot and it HURTS.
• Once roux has achieved the right color add the puréed vegetables, and stir to combine. Remove from heat, cover and set aside.
• Add 2 tablespoons of butter to a stockpot over medium/high heat.
• Add the andouille sausage and sauté stir occasionally and cook for 6-8 minutes until it's browned on all sides.
• Once sausage has cooked add chopped red pepper and remaining chopped green pepper. Cook 4-5 minutes peppers just until the peppers begin to soften.
• Add the remaining celery and onions, along with the garlic, and sauté, stirring occasionally, until the onions are softened, 3 to 4 minutes.
• Add in the remaining chopped celery, diced onions with minced garlic and stir. Cook until onions begin to soften and look more transparent.
• Add fresh chopped thyme and stir until its evenly dispersed. Pour in chicken stock, hot sauce, Worcestershire sauce, Cajun roux and red/cayenne pepper. Occasionally stir until brought to a boil and then reduce heat to low/simmer.
• Let gumbo simmer for about 15-25 minutes, still occasionally stirring. Flavors will continue to develop and the roux will begin to thicken the gumbo as it simmers. (Add cold (cooked) turkey/chicken to simmer 5 minutes prior to serving). *While gumbo simmers add water, rice and bouillon (bouillon is totally optional but adds a really nice flavor to rice) to saucepan over medium heat
• When water is boiling and bullion is stirred in, turn heat down to a low/simmer and cover saucepan with lid. *Place a paper towel/kitchen towel between the lid and saucepan. This will help absorb the condensation instead of letting it trickle off the lid into the rice -it's a trick to prevent the rice from getting soggy! :) Set timer for 15 minutes.
• From there, add about a tablespoon of butter. Fluff and stir butter into rice, then cover for another 2 minutes.
• Remove rice from heat.
• Serve your delicious gumbo over rice and ENJOY!

TURKEY GUMBO

Steps:

• In a food processor, combine 1/4 cup chopped celery, 1/4 cup chopped onion, and 1/4 cup chopped green bell pepper. Process until smooth.
• In a small bowl, combine 1/2 cup of the canola oil with the olive oil and whisk to combine. Transfer to a heavy medium saucepan or Dutch oven, add the flour, and place over moderate heat. Cook the mixture, stirring slowly and constantly, until the roux is dark brown, 20 to 25 minutes. Add the puréed vegetables, and stir to combine. Cover and reserve.
• In a heavy large pot over moderate heat, warm the remaining 1/4 cup canola oil. Add the andouille sausage and sauté, stirring occasionally, until browned on all sides, 6 to 8 minutes. Add the red bell pepper, along with the remaining green bell pepper, and sauté, stirring occasionally, until just soft and brown, 3 to 4 minutes. Add the remaining celery and onions, along with the garlic, and sauté, stirring occasionally, until the onions are softened, 3 to 4 minutes. Add 8 cups of chicken stock, along with the thyme, cayenne pepper, hot sauce, Worcestershire sauce, and the reserved roux, whisking as needed to dissolve the roux in the liquid.
• Bring the gumbo to a boil, stirring frequently, then reduce the heat to low, season the gumbo with salt and pepper, and simmer, stirring frequently, until thickened, about 15 minutes. (The gumbo should have the consistency of chowder. If it thickens too much as it simmers, add additional stock; if it's too thin, in a small bowl, stir together 1 tablespoon all-purpose flour and 3 tablespoons canola oil and gradually add this mixture to the gumbo, simmering the mixture for a few minutes between additions, until the desired consistency is reached.) Add the turkey meat and simmer, stirring occasionally, until the turkey is heated through, about 5 minutes. Serve hot. DO AHEAD: The gumbo can be prepared ahead and kept, covered in the refrigerator, up to 3 days, or frozen, in an airtight container, up to 3 months. To reheat: Warm the gumbo in a heavy pot over moderate heat, adding additional chicken stock as needed to adjust the consistency.

THE BEST LEFTOVER TURKEY GUMBO

Steps:

• 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 15 minutes more.
• Remove from heat, let sit for 5 minutes, then skim any fat that has risen to the surface.
• Stir in green onions and parsley.
• Serve over rice, with hot french bread!

TURKEY & ANDOUILLE GUMBO

Steps:

• To make the roux:.
• In a large heavy stockpot or cast iron skillet, combine flour and oil over low heat and cook, stirring constantly until mixture reaches a nice dark pecan-brown color. (Here is a great tutorial on making a roux, http://www.recipezaar.com/bb/viewtopic.zsp?t=225104&sid=378ee16fc9829f21e4454a60406c07ce.
• Next add your onions, bell pepper and garlic to the pot. Let cook, stirring often, until veggies are tender. (If you used a skillet to cook your roux you will need to transfer this mixture to a large stockpot at this point.).
• Add all remaining ingredients except rice, okra and file (pronounced Fee-lay).
• Allow gumbo to come up to a boil, then reduce heat, cover and let cook for 1 to 3 hours.
• It is my experience that the longer you let it simmer the better the flavor. Some folks around here even go so far as to cook gumbo a day ahead because they believe a good gumbo is at least 24 hours old.
• About 1 hour before you want to serve the gumbo you can add the okra and file, and let the mixture return to a boil. Reduce heat again and let it continue to simmer until you are ready to serve.
• Meanwhile, prepare rice according to the package directions.
• Extra file should be placed in a small bowl and served alongside the gumbo for those who want to add some to their bowl. Gumbo file is a thickening agent that comes from ground sassafras leaves and gives gumbo it's distinctive flavor.
• Serve Gumbo over rice and us hot French rolls.