Leftover Turkey Gumbo
- 6 TB. Butter
- 6 TB. Flour
- 1 TB. olive oil
- 1/2 package deer polish sausage, or 1 andouille sausage, or 1 smoked sausage
- 1/2 medium bell pepper, chopped
- 1/2 medium onion, chopped
- 2 stalks celery, chopped
- 1 TB. Thyme
- 1/2 tsp. Ground Cumin
- 1/2 tsp. cayenne pepper (if using spicy andouille sausage use 1/4tsp)
- 1/2 tsp. freshly ground pepper
- 1 qt turkey stock w/ turkey meat (see note)
- 4 large bay leaves
- 1/2 cup rice, vege rice, or brown rice (before cooking)
- 1 cup or as much as you like, Leftover turkey meat cubed into bite sized pieces.
- 1/4 lb small shelled shrimp (I don't use these as Linda doesn't like shrimp)
Preparation time 120mins
Cooking time 150mins
Soup base. I usually use the thanksgiving leftover turkey to make a nice, meat-filled , rich stock. Leave some meat on the bones, cover with water, and let simmer for several hours. Strain.
In a medium pot, melt the butter over low heat. Add the flour to make a roux. Cover over very low heat for 1-1/2 hours, stirring every 10-15 minutes.
In a separate pan, heat the olive oil over high heat. Add the sausage and cook for 2-3 minutes, stirring constantly. Add the bell peopper, onion, and celery, along with the thyme, cumin, cayenne, and pepper and cook for 3-5 minutes stirring constantly.
When the roux is ready, slowly stir in the turkey stock. Add the contents of the other pot. Add the turkey and shrimp (if used). Stir in the Bay leaves and salt. Cook for 10-15 minutes. Add the rice just before serving and serve when the rice is soft.