Fiscal Responsibility

Post-Thanksgiving Gumbo

My birthday falls around Thanksgiving, so friends often gather at our place after the holiday. This recipe makes good use of the leftover turkey, which makes a richer stock than the average chicken.

Basic Turkey Stock (make at least 1 day ahead):
1 leftover turkey carcass
2 bay leaves
2 ribs celery, preferably with leaves still attached
1 onion, peeled and halved
1 tsp. whole black peppercorns
1/2 Cup fresh parsley

Place the turkey carcass in an 8-quart stockpot (if you don't have a leftover turkey, you can roast a turkey leg and wing seasoned with salt and pepper at 400° for 15-20 minutes and use the bones). Add the remaining ingredients to the pot and fill with water until the pot is nearly full. Cover and bring to a bare simmer. Cook for at least 4 hours. Remove the solids and strain the stock into a storage container. If there is any meat on the bones, pull off and reserve for the gumbo or another recipe. Refrigerate the stock at least overnight. Skim the fat from the top before using.

Prep. time: 5 minutes
Cooking time: 4 hours
Chilling time: overnight

Gumbo:
4-4 1/2 Cups turkey stock
2 sticks butter or 1 Cup vegetable oil
1 Cup flour
1 large onion, diced
1 large green bell pepper, diced
2 ribs celery, diced
1 TB poultry seasoning
1/4 tsp. cayenne pepper or hot paprika
2 lbs. andouille sausage, sliced
1 lb. shrimp
2 Cups fresh or frozen okra
gumbo file powder

In a heavy Dutch oven, melt the butter over medium heat. Add the flour and cook, stirring frequently, until the roux is a medium brown. This will take about 20 minutes, so be patient and don't stop stirring! Temporarily remove the pot from the heat and add the onion, bell pepper, celery, poultry seasoning, cayenne and a pinch of salt. Sweat the vegetables (cook over low heat to soften but not brown) until soft, about 4-5 minutes; you may return the pot to the heat once the temperature comes under control. Slowly whisk in the turkey stock until the mixture has the thickness of a rich soup or a thin stew. Add the andouille, okra, and any leftover turkey meat (if desired) and simmer over medium heat for 20-30 minutes, stirring occasionally. Salt and pepper to taste. About 5 minutes before you are ready to serve, add the shrimp. Serve in bowls over a mound of white rice and garnish with a healthy shake of gumbo file. Have hot sauce and hot cornbread on the side.

Prep. time: 30 minutes
Cooking time: 20-30 minutes
Serves: 10

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  David Walker: Page 1 - Page 2
  Alison Acosta Fraser: Page 1 - Page 2 - Page 3
  Belle Sawhill: Page 1 - Page 2 - Page 3
  Chris Swann: Page 1 - Page 2 - Page 3
  Carl Tannenbaum: Page 1 - Page 2 - Page 3

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