A chef inspired turkey and sausage gumbo is a "must try," per customer reviews.
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Ready to take the turkey leftovers to a new level? The turkey gumbo recipe was featured on the Epicurious food website and is the recipe of Chris Shepherd, executive chef and owner of Underbelly in Houston, Texas. The gumbo recipe received a 4.7 out of 5 stars with 53 reviews and is a bowl of Cajun comfort food to kick off the holiday season.
Ingredients:
Four stalks of celery, chopped
Three small yellow onions, chopped
One large green bell pepper, seeded and chopped
3/4 cup canola oil
Three tablespoons olive oil
One 1/3 cup all-purpose flour
16 ounces of andouille sausage, sliced into thin rounds
One small red bell pepper, seeded and chopped
Eight cloves garlic, minced
Eight to 10 cups of chicken stock or low-sodium chicken broth, as needed
Two tablespoons fresh thyme leaves, chopped
One and 1/2 teaspoons of cayenne pepper
1/4 cup hot sauce, preferably Crystal
1/4 cup Worcestershire sauce
Two teaspoons of kosher salt, as needed
One and 1/4 teaspoons of freshly ground black pepper, as needed
Four cups of pulled-cooked turkey meat or rotisserie chicken, skin removed
Chef Chris Shepherd's cooking instructions:
To start, combine the chopped celery, chopped onion and green bell pepper in a food processor and process until smooth. In a small bowl, combine 1/2 cup of the canola oil with the olive oil and whisk. 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. It's important to note that when cooking, the roux, stirring constantly, is vital, or the flour will burn and can ruin the start of the dish.
In a heavy large pot over moderate heat, warm the remaining 1/4 cup canola oil and add the andouille sausage and sauté; next add the red bell pepper, along with the remaining green bell pepper, and sauté, stirring occasionally, three to four minutes then add the remaining celery and onions, along with the garlic, and sauté. Add eight cups of chicken stock, 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 until thickened, about 15 minutes. Add the turkey meat and simmer, occasionally stirring, until the turkey is heated, about five minutes. Serve hot, and enjoy.
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