One of the best parts of Thanksgiving (real or faux) is most definitely the leftovers. Who doesn't love revisiting turkey, stuffing and sweet potatoes after the big day is over? Still, there is just so much anyone can handle. That's when a little creativity in the kitchen is called for. In my case, I needn't look any further than a recipe from Justin Devillier of La Petite Grocery in New Orleans -- Leftover Turkey Gumbo.
No surprise, I added my own VittlesVamp twist to the dish and delivered a humdinger of a spicy Big Easy bowl of goodness. (One slurp of this magic elixir and my pal Joy started speaking with a Creole patois -- and she's from New Jersey!)
Here's a link to the original recipe, if you want to check it out. Below is my version...
Gobsmacking Good Turkey Gumbo
Roux:
1 1/2 cups flour
1 cup & 3 TBSP vegetable oil
Over moderate flame, heat the vegetable oil in a large enamel-coated cast-iron skillet. Add the flour slowly while whisking out any lumps. When all of the flour is incorporated, the mixture should have a viscosity slightly thinner than cake batter. Cook while whisking constantly to prevent any roux from sticking to the bottom of the pot and burning. As the roux gets close to finishing—in about 30 to 40 minutes—it will turn dark brown. Remove from heat and transfer to a heatproof container. Use in recipe, or cool completely, cover, and refrigerate until ready to use, bringing the roux back to room temperature.
Gumbo Ingredients
leftover cooked turkey (half a breast, turkey leg and wing should do)
4 cups chicken broth (preferably College Inn)
4 cups water
2 bay leaves
1 andouille sausage (cut into 1/4 inch thick coins - should be approximately 1 cup)
2 small yellow onions (diced)
6 garlic cloves (finely chopped)
1 green bell pepper (diced)
4 stalks of celery (diced)
1 bunch thyme
1 sprig sage
1/8 cup paprika
1 TBSP cayenne pepper
1 TBSP Worcestershire sauce
1/4 cup hot sauce (Crystal preferably)
Coarse salt and ground
black pepper
The night before: Place the turkey in a five-gallon pot and add broth, water and bay leaves. Over moderately high heat, bring the liquid to a boil, lower heat, and simmer for a few hours to make an enriched stock. Cool and refrigerate. The next day: Remove turkey stock (with turkey bones) from refrigerator and let stand for one hour. Over moderate heat, bring back to boil, add the roux, and stir to dissolve. Add remaining ingredients, lower heat, and simmer the gumbo until thickened, about 2½ hours. Season with salt and pepper. Serve with rice, if so inclined.
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