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| Turkey and Andouille Gumbo |
| This gumbo is best if made a day ahead of the party. For a shortcut, skip making the stock in Step 1, and use 3 (32-ounce) containers chicken broth. |
| Mary Cooper |
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| photography: Rick Lew |
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MAKES: 3 quarts (8 to 10 servings)
PREP: 30 minutes
COOK: 5 hours (mostly unattended)
1 teaspoon salt
1 turkey carcass
1/2 cup butter
1/2 cup all-purpose flour
3 yellow onions, finely chopped
1 green bell pepper, finely chopped
1 bunch green onions, finely chopped
3 celery ribs, finely chopped
6 garlic cloves, finely chopped
1 pound andouille sausage, sliced into 1/2-inch pieces
3 cups chopped cooked turkey meat
2 tablespoons chopped fresh parsley
1 teaspoon Creole seasoning*
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 bay leaf
Hot cooked rice
Creamy Potato Salad
1. Bring 4 quarts water and salt to a boil in a large pot. Add carcass; simmer 1 hour or until liquid is reduced to 2 1/2 to 3 quarts. Remove and discard carcass; strain stock.
2. Melt butter in a large Dutch oven over medium heat; add flour, and whisk constantly, 15 minutes or until roux is chocolate-colored. Add onions and next 4 ingredients. Cook until tender, stirring constantly. Add andouille, and cook 10 minutes. Stir in turkey meat, 2 quarts turkey stock, chopped parsley, and next
4 ingredients. Reduce heat to low, and let simmer 3 1/2 to 4 hours, stirring occasionally. Remove bay leaf, and serve over rice, topped with a scoop of Creamy Potato Salad.
*For testing purposes only, we used Tony Chachere’s Original Creole Seasoning (available at supermarkets or online at tonychachere.com). |
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