This turkey gumbo recipe is a winner and provides an excellent way to use your holiday leftovers. Not only is it delicious but it provides a way to eliminate wasted turkey.
You can be sure your family will want this every year when the standard Thanksgiving and Christmas holiday fare starts to get boring. It's so good you may find yourself baking a turkey other times of year just so you can make this great gumbo.
Turkey and Oyster Gumbo
1 1/2 cup flour
1 cup oil
2 pounds andouille sausage or lean smoked sausage
8 ounces tasso (or any smoked meat)
4 large onions chopped
4 cloves garlic diced
1 cup celery
1 cup green pepper
1/4 cup chopped parsley
1 gallon water (chicken stock makes it better)
1-2 pounds left over turkey meat
1 pint oysters (optional)
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon Cayenne pepper
1 teaspoon file'
Chopped green onions
Slowly boil andouille or sausage, tasso, carcass, onions, green pepper, celery, garlic, parsley and seasoning in the gallon of water for two hours. Add a little water to replace some that evaporates. When cooked remove the bones.
Next make make a roux in a separate heavy skillet by mixing the flour and oil. Brown to milk chocolate color. Add roux to the pot of boiled meat and vegetables along with the left over meat and oysters. Cook on low heat for 1 hour. Add one tablespoon file', cover and let stand 5 minutes.
TIP: With a large spoon remove oil that floats to the top while gumbo is simmering. This will remove nearly all of the oil.
Serve over rice and sprinkle chopped green onions on top. Add a few drops of Tabasco or Louisiana Hot sauce. Excellent gumbo.
Will serve 16.