Featured image: Amanda Niel
The thing about Thanksgiving is that, like all good things, it must come to an end. Hours (and sometimes days) spent in the kitchen basting the turkey, proofing the rolls, and whipping the potatoes boils down to one meal: one that ensures your friends and family leave with both hearts and bellies full.
But when Thanksgiving comes to an end, that’s when the real culinary fun begins. There are many ways to repurpose your leftovers, but one Chattanooga chef is sharing his personal favorite: Leftover Gumbo.
The Friday after Thanksgiving, chef Jonathan Ferguson. culinary director of both Main Street Meats and Little Coyote in Chattanooga, takes his leftover smoked turkey and andouille and whips up a hearty gumbo – now a Thanksgiving tradition all its own.
“Gumbo requires patience, fortitude, and courage,” he says. “It’s all about making the roux. You can’t do it too fast, but can’t do it too slow. You have to be able to take it as close to the edge as possible without burning it. The process is very therapeutic and instinctual, and begs the question, ‘how far am I willing to push this?…how deep can I make this flavor?’ Making gumbo allows one to turn the brain off, as you simply try to become as close to the process as you can. “
Check out chef Ferguson’s full gumbo recipe below.
Looking for more Thanksgiving recipes? Check out this gorgeous salad.
Day After Thanksgiving Turkey & Andouille Gumbo
Ingredients
- â…” cup Canola Oil
- â…” cup All Purpose Flour
- 2 Green Bell Peppers
- 4 Celery Stalks
- 1 Yellow Onion Medium
- 4 Garlic Cloves Sliced
- 3 qt Chicken Stock
- 2 lb Andouille Sausage
- 1 lb Okra Sliced
- 2 Jalapenos Stemmed and Seeded
- 2 lb Leftover Turkey Pulled
- ½ tbsp White Pepper
- ½ tbsp Cayenne Pepper
- 1 tbsp Paprika
- 1.5 tsp Filé Powder
- Salt + Pepper To Taste
- Tobasco To Taste
Instructions
- In an 8-quart pot, heat ½ cup oil over medium-high heat.
- Add ½ cup flour and whisk continuously.
- Cook the roux over medium-high heat for 10 minutes, then gradually lower the heat as the roux darkens.
- Once the roux is a light brown, reduce heat to low.
- Continue whisking and cooking until the roux turns a very dark chocolate brown (40-80 minutes total).
- Once the roux (or you) are done, carefully add in the bell peppers, onions, celery and garlic, white pepper, cayenne pepper, paprika and filé powder stirring with a spoon.
- Add 6 cups chicken stock and bring to a boil over medium-high heat, whisking frequently to prevent sticking.
- Add 1 lb sausage and simmer for 20 minutes.
- Add turkey and okra. Simmer for another 20 minutes.
- Pro Tip: Cool overnight before serving to allow flavors to meld.
