Post-Christmas Oakville Gumbo

[Dave the Cook]

Post-Christmas Oakville Gumbo

Marlene made this on her food blog, and provided a nice Pictoral Essay.

This would also make a wonderful post-Thanksgiving Oakville Gumbo.

I'm hoping you have some smoked sausage left over from the dressing. Eight to 12 ounces is optimal, but this kind of cooking is about making do with what you have. You can supplement with ham, or peameal bacon (Cajun-Canadian fusion!), for that matter. (If you use the bacon, adjust the salt in the recipe accordingly.)

Stock:

• 1 turkey carcass, stripped of most of its meat (including the wings in the stock is a really good idea)
  
• 1 bay leaf
  
• 1/2 tsp rubbed sage
  
• 1/2 tsp salt, plus additional for final adjusting
  

Gumbo:

• 8 oz (by weight) or 1-1/2 C all-purpose flour
  
• 1-1/4 c vegetable oil (peanut, if you've got it)
  
• 8 oz smoked sausage (andouille preferred, but kielbasa works well, too), in 1/2-inch slices
  
• 1 c chopped onion (about 1 medium)
  
• 1/2 c chopped red (preferred) or green bell pepper (about 1/2 medium)
  
• 1/2 c chopped celery (about 2 stalks)
  
• 1 T chopped garlic (3-4 medium cloves)
  
• 3 or 4 green onions, chopped, divided into white and green (the green is for garnish, so it's best to leave them intact until you're ready to serve, or they'll wilt)
  
• 1 lb turkey meat, cooked and shredded I prefer mostly dark meat for this, and I bet Brooks does, too)
  
• 1 bay leaf
  

Seasoning mix:

• 1 tsp kosher salt
  
• 1 tsp ground white pepper
  
• 1/2 tsp ground black pepper
  
• 1/2 tsp cayenne
  
• 1/2 tsp dried thyme
  
• 1 tsp rubbed sage
  
• 1/4 tsp mustard powder
  
• Rice (de rigeur with gumbo)
  

1. Break the carcass down as far as you can: remove the wings and break them into sections (don't forget the tips); cut or tear the breastbone from the backbone; break the backbone into three or four sections; save the thigh and leg bones from dinner -- crack (or hack) them in two.

2. Put the bones in a large pot. Add 1/2 t salt, a bay leaf and sage, and cover with water. Bring slowly to a simmer, and keep it there for two hours or more, adding water to keep the bones covered. The longer you can let this go, the better, up to the point where the bones themselves start to fall apart.

3. Strain the stock through four layers of cheesecloth and chill it. Skim the fat off, and reduce the stock to two quarts.

4. In another large pot, heat the oil (supplement with up to 1/2 turkey fat) until shimmering. Brown the sausage over medium heat and remove to paper towels with a slotted spoon.

5. Add all the flour at once. Stir to combine into a roux, lower the heat to medium-low and cook, stirring constantly, until it's the color of peanut butter.

5. Add the onion, celery and bell pepper, along with half of the seasoning mix. Saute over medium heat until the vegetables are slightly soft, about five minutes. Add the other bay leaf, the white part of the green onion and the garlic. Stir to combine.

6. Add the stock, about a half-cup at a time to start, whisking constantly. (As you incorporate more stock, you can add larger amounts.) Bring the soup to a boil, and simmer for about an hour.

7. Check the seasoning. Add more of the spice mix to taste. Add the sausage and the turkey. Simmer for another 30 minutes, until the sausage is tender and heated through. Remove bay leaf. Adjust salt and pepper.

8. Serve over rice in a soup bowl. Garnish with the green onion, er, greens.

Keywords: Soup, Main Dish, Vegetarian, Turkey

( RG1180 )