Areavoices: Day after Thanksgiving turkey gumboARLENE COCO'S PRAIRIE KITCHEN: I can’t believe Thanksgiving is here. This whole month has flown by. When I grew up in Louisiana, one of my favorite dishes that my mama made every year was a big pot of turkey and sausage Gumbo.
By: Arlene Coco Buscombe, Areavoices
I can’t believe Thanksgiving is here. This whole month has flown by. When I grew up in Louisiana, one of my favorite dishes that my mama made every year was a big pot of turkey and sausage gumbo. It freezes beautifully and is a great stick-to-your-ribs dish that can be reheated and eaten on the run.
Serve with hot rice and a green salad to round out the meal.
This is the state soup that cooks with jazz!
Turkey Gumbo for lunch after a hard day of shopping!
File powder (optional), Tabasco, salt and pepper to taste
1. In a black iron skillet with a wooden spoon mix the oil and flour to make a medium brown roux, stirring constantly approximately 20 minutes. It should be the color of peanut butter when finished. Let cool 10 minutes.
2. Transfer roux to Dutch oven and add vegetables and seasonings. Cook until glazed over with roux. Slowly add stock. In the black iron skillet, cook Andouille sausage and add to stock. Add cooked turkey to stock. Simmer, stirring occasionally.
3. Cook okra in a separate pan to remove slime. Cook until okra starts to break down about 10-15 minutes. Add vinegar and continue cooking until almost dry. Add cooked okra to gumbo and cook one hour over low heat.
4. Serve gumbo over hot rice placed in bowl with a dash of file powder and a splash of Tabasco.
Yields one half-gallon and can be increased easily.
Chef’s note: Rice always is served separate in the bowl first, do not add rice to the soup as it will expand.
Read Arlene Coco Buscombe's blog, Arlene Coco's Prairie Kitchen, at Areavoices.