So it’s the day after Thanksgiving. We hope you had a great holiday. We also hope you have a fridge full of leftovers! Celebrate the beauty of said leftovers with this post-Thanksgiving gem from Chef Tracie Orsi of Rajin’ Cajun, in Belmar. (And, yes, that’s a second turkey left over. Don’t worry, you won’t need that for this recipe.)
Turkey and Sausage Gumbo
bones of the turkey
1 cup onion, coarsely chopped
2 cups celery, coarsely chopped
2 cups green pepper, coarsely chopped
1 tsp garlic, minced
3 dashes Worcestershire
½ tsp ground thyme
2 tsp oregano
3 chicken bouillon cubes
¼ tsp cayenne pepper
½ tsp black pepper
¼ tsp white pepper
1 bay leaf
2 tbsp gumbo filé powder
¾ cup flour
½ lb andouille sausage (or smoked beef sausage)
½ cup oil
Put the turkey carcass in large stockpot.
Cover with water (about 3 inches above the bones).
Salt to taste.
Boil gently for about 1 hour or until the body collapses when pushed through with a spoon.
Strain, reserving stock.
When the bones are cool enough to handle, pick off the meat and add to the stock. Add the vegetables and the seasonings to the pot.
Heat the oil in a small sauté pan.
Over medium heat, gradually whisk in the flour and whisking constantly for about 5 minutes scraping from the edges. The roux will turn a light brown color.
The longer you whisk the roux, the darker it will become. I don’t like a dark roux so I use the “blonde” roux (being that blondes do have more fun).
For a nuttier flavor whisk the roux until I becomes a dark red. (You’ll have to switch hands whisking or else your arms will ache.)
Carefully add the roux to the pot one spoonful at a time, stirring until it’s mixed. Let simmer for another 10 minutes. Serve over rice and lots of crusty French bread.