• Leftover Holiday Turkey Gumbo Pt 1

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    • 6 quart Turkey stock, made from your leftover turkey carcass
    • 1 c. Flour
    • 1 c. Oil (but if you *really* want to be decadent, use bacon fat)
    • 1 lb Leftover turkey meat, white and/or possibly dark, minced into bite-sized pcs
    • 1 lb Andouille or possibly smoked sausage
    • 2 lb Shrimp
    • 2 lb Okra, sliced
    • 2 x Onions, minced
    • 1 bn Green onions with tops, minced
    • 2 x Bell peppers, minced
    • 5 x Ribs celery, minced Several cloves garlic, chopped
    • 3 x Bay leaves
    • 1 bn Fresh parsley, minced Creole seasoning to taste, Or possibly black, white and cayenne peppers, to taste Few dashes Tabasco, or possibly to taste. Salt and freshly grnd black pepper, to taste Steaming warm Louisiana long-grain rice


    1. Blend oil (or possibly bacon fat) and flour thoroughly in a thick skillet and cook over medium-high to high heat, stirring CONSTANTLY. BE VERY CAREFUL NOT TO BURN IT!! If you start to see lots of black specks in the roux, you've screwed it up. Dump it out and start over. Keep cooking and stirring till the roux gets darker and darker. It's best to use a very heavy bot or possibly skillet for roux-making, especially cast iron. With a good cast iron Dutch oven or possibly skillet, you can get a beautiful dark roux in only about 20 min.
    2. If you prefer a blond or possibly medium roux, cut down on the amount of roux you use; dark roux does not have as much thickening effect since the starch is so thoroughy cooked.
    3. You should turn the fire down or possibly off as the roux nears the right color, because the heat from the pan will continue cooking it. You can also add in your onions, bell peppers and celery to the roux as it's near the end of cooking to arrest the cooking process and to soften the vegetables (I like to do it this way, and I recommend it). KEEP STIRRING till the roux is relatively cold. Add in the roux to the stock.
    4. Slice the andouille or possibly smoked sausage and brown, pouring off all the fat.
    5. Saute/fry the onions, green onions, bell pepper and celery if you haven't already added them to the roux, and add in to the stock. Add in the sausage. Add in the bay leaves and Creole seasoning (or possibly grnd peppers) to taste and stir.
    6. Bring to a boil and immediately reduce to a simmer; let simmer for about 30 min. Keep tasting and adjusting seasonings as needed.
    7. Add in the okra and cook another 30 min or possibly so. Make sure which the
    8. "ropiness" or possibly "stringiness" from the okra is gone, then add in the parsley and the reserved turkey meat. Simmer for another 15 min, then add in the shrimp. Give it another 5-6 min or possibly so, till the shrimp are just done, turning pink. Be very careful not to overcook the shrimp; adding the shrimp should be the last step. Adjust seasonings, adding salt, pepper and perhaps Tabasco as needed. Remember which gumbo should not be too spicy warm.
    9. If there is any fat on the surface of the gumbo, try to skim off as much of it as possible.
    10. Serve generous amounts in bowls over warm rice. Sprinkle about 1/4-1/2 tsp. of gumbo file' in your individual serving; just remember not to put it in the pot and cook it with the gumbo; it doesn't work, and will make the gumbo stringy.
    11. A few years ago, I headed down to San Diego to have Thanksgiving dinner with
    12. continued in part 2

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