This recipe is great for using up leftover Thanksgiving turkey and turkey stock. It transforms the turkey into a completely different tasting dish.
Four Cups Of Both White And Dark Turkey Meat Cubed (Or As Much Turkey As You Want)
Three Tablespoons of Chopped Fresh Italian Parsley
Three Tablespoons of Chopped Fresh Scallions
Two Teaspoons of Sea Salt
Two Teaspoons of Red Cayenne Pepper
Two Andouille Sausage Links Diced Into About ½ Inch Cubes
A Cup of Diced Green Bell Pepper
A Cup of Diced Celery
1 ½ Cups Of Diced Spanish Onion
Three Garlic Cloves Minced
A Bay Leaf
Three Fresh Thyme Sprigs
A Cup of Tomato Puree
A Teaspoon of Worcestershire Sauce
A Cup Of Vegetable Oil
A Cup Of All Purpose Flour
Six To Eight Cups Of Turkey Or Chicken Stock
Start the gumbo by making a roux. Add the vegetable oil and the flour to a Dutch oven and put it on medium heat. Whisk the flour and the oil together to get out any lumps. Cook on medium heat stirring constantly with a wooden spoon for 25 minutes until the roux is a dark chocolate brown. Reduce the heat to low. Add the onions to the roux and cook for two minutes while stirring. Turn off the heat. Add the andouille sausage, the celery, the green bell pepper, the garlic, the cayenne pepper, and the sea salt. Cook for 4 minutes while stirring. Add the Worcestershire sauce and the tomato puree. Cook for two minutes while stirring. Turn the heat up to medium high and add six cups of the stock while stirring. Continue to stir until the stock is well incorporated with the other ingredients. When the mixture begins to boil, the roux will be at its full thickening power. If the gumbo appears too thick, add some more stock a little at a time until the desired consistency is achieved. Reduce the heat to low. Add the bay leaf and the thyme sprigs. Put the lid on the pot about ¾ of the way. Simmer while stirring occasionally for 45 minutes. After 45 minutes, remove the bay leaf and the thyme sprigs. Taste the gumbo and add more sea salt and/or cayenne pepper if desired.
Add the cubed turkey to the gumbo. Turn the heat off and cover the pot to keep the gumbo warm.
Serve with white rice. Garnish with the chopped parsley and the chopped scallions.