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Day After Thanksgiving Turkey & Andouille Gumbo

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Servings: 10
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • ⅔ cup Canola Oil
  • ⅔ 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

Method
 

  1. In an 8-quart pot, heat ½ cup oil over medium-high heat.
  2. Add ½ cup flour and whisk continuously.
  3. Cook the roux over medium-high heat for 10 minutes, then gradually lower the heat as the roux darkens.
  4. Once the roux is a light brown, reduce heat to low.
  5. Continue whisking and cooking until the roux turns a very dark chocolate brown (40-80 minutes total).
  6. 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.
  7. Add 6 cups chicken stock and bring to a boil over medium-high heat, whisking frequently to prevent sticking.
  8. Add 1 lb sausage and simmer for 20 minutes.
  9. Add turkey and okra. Simmer for another 20 minutes.
  10. Pro Tip: Cool overnight before serving to allow flavors to meld.