About the third or fourth day of turkey sandwiches, it’s time to take a break from holiday shopping, stay home and make a delicious gumbo. As Louisiana gumbos go, this is a simple one—turkey, andouille sausage and plenty of spices served over rice. My grandmothers boiled the turkey carcass for hours and made their own stock, but store-bought turkey or chicken broth in a box works well.
5 tablespoons flour
5 tablespoons butter
3 cups cooked, shredded turkey
12 ounces andouille sausage**
2 ½ cups chopped onion
¾ cups chopped celery
½ cup chopped green pepper
1 large garlic clove, minced
2 (32-ounce) boxes turkey or chicken stock
3 bay leaves
3 parsley sprigs
1 teaspoon ground black pepper
2 shakes Worcestershire sauce
3 green onions chopped
¼ cup chopped fresh parsley
1 teaspoon salt
*For step-by-step roux directions, see Roux under Entrees.
**If andouille sausage is unavailable, use a spicy sausage like kielbasa.
STEP BY STEP
1) Prepare all ingredients that need chopping and measuring and set aside: turkey, both white and dark meat, onion, green pepper, celery, garlic, green onion and parsley.
2) Slice andouille sausage into coins and fry until brown. Set aside on paper-towel lined plate.
3) Wash sausage grease from frying pan and make roux with butter and flour. Cook until it’s a rich, dark brown.
4) Add onions, green pepper, celery and minced garlic to roux and stir until soft.
5) Put this mixture in large pot and add turkey, sausage and turkey stock. (If you have leftover turkey drippings, add these, too.)
6) Add parsley sprigs, bay leaves, black pepper and Worcestershire sauce.
7) Simmer uncovered, about three hours, until the gumbo has cooked down to the consistency you like. Taste and add red pepper, hot sauce or more garlic if you wish.
8) Remove parsley sprigs and bay leaves.
9) Stir in salt, green onions and chopped fresh parsley. Simmer 10 minutes.
10) Serve over hot rice with hot sauce on the table.