Non-Seafood Gumbo

By gnikylime

Delicious gumbo. A great way to use leftover turkey.

Better the next day.

Ingredients

• 2 c. (4 sticks) [~450 g] unsalted butter
• 2 c. [256 g.] all purpose flour [Weizenmehl Type 550]
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 poblano, diced
• 1 jalapeno, very finely diced
• 2 medium yellow onions, diced
• 2 cloves garlic, diced
• 2 stalks celery, diced
• 20 - 30 okra, sliced
• 3 qt. [~944 g] chicken stock
• 1 t. [1 Teelöffel] ground black pepper
• 1 t. [1 Teelöffel] crushed red pepper
• 1 t. [1 Teelöffel] chili powder
• 1 t. [1 Teelöffel] thyme
• 1 t. [1 Teelöffel] basil
• 1 T. [1 Esslöffel] smoked paprika
• 1 t. [1 Teelöffel] garlic powder
• 2 bay leaves
• 1 t. [1 Teelöffel] kosher salt
• 1 lb. [~450 g] andouille sausage, sliced 1/4 in. [~0.6 cm] thick
• 1 whole 4-lb. [~1.8 kg] chicken, roasted and deboned, meat shredded
• ~ or ~ 3 lb. [~1.4 kg] chicken breast, cooked in butter and garlic, meat shredded
• ~ or ~ Leftover Thanksgiving turkey, meat shredded

Details

Servings 16
Preparation time 90mins
Cooking time 150mins

Preparation

Step 1

1. First make the roux. Melt the butter in a 12-qt. [~11 L] stockpot. Whisk in the flour and cook until foaming. Cook, stirring often, until deep brown over medium-low heat. It will take about 90 minutes. You should be stirring almost constantly, especially near the end. Resist the temptation to raise the heat. You don't want a burnt roux.
2. While making the roux, heat up the stock in a separate pot.
3. Add the peppers, onion, celery, and garlic to the roux. Cook about 5 minutes. Whisk in the chicken stock (it must be hot), and bring the mixture to a boil. Reduce the heat to simmer. Stir in the spices and herbs. Cook, skimming fat and flour scum as necessary, an additional 45 minutes.
4. Add the andouille and chicken and cook for approximately 15 minutes. Taste, and adjust for seasoning.