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Leftover Turkey Gumbo

Chef's Corner logoUsing leftovers from holiday meals is just another way to prolong the feast. Here, the turkey carcass and meat scraps can become a wonderful hearty soup to serve with rice and plenty of hot sauce.

Ingredients

  • 3 quarts of leftover turkey carcass stock
  • 1 ½ cups of flour
  • 1 cup of vegetable oil
  • 1 large onion, chopped
  • 1 large green pepper
  • 3 sticks of celery
  • 1 lb (or ½ kg) of sautéed andouille sausage or any sausage
  • We like shrimp too
  • Turkey meat
  • Steamed rice
  • Hot sauce
  • Parsley to garnish

Leftover Turkey GumboDirections

  1. All gumbos start with a roux which means browning flour in oil. I use a low flame and plenty of patience for stirring the pot.
  2. When the roux becomes dark chocolate brown, you must add that Cajun “holy trinity” which is chopped onions, green peppers, and celery.
  3. Then you follow with the stock, and finally the meats. The meat choices are really up to you and what you have on hand.

The only rules to making gumbo are: don’t burn the roux and laissez les bon temps rouler. Or “let the good times roll!”


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