Turkey and Sausage Gumbo

serves 8-10


1/2 cup + 1 tablespoon vegetable oil

3/4 cup unbleached all-purpose flour

2 medium yellow onions, diced

1 large green bell pepper, seeded and diced

3 stalks celery, diced

3 cloves of garlic, minced

2 quarts (8 cups ) of turkey/chicken stock

2 bay leaves

1 tablespoon fresh thyme leaves, minced  or 1 teaspoon dried thyme

4 cups cooked turkey, shredded

12-16 oz sausage, andouille or kielbasa, sliced into 1/2 pieces

3 tablespoons cornstarch

3 tablespoons of additional stock or water

kosher salt and pepper to taste

cayenne pepper to taste

chopped green onion for garnish (optional)


Accompaniment

Steamed white rice

Tabasco


In a medium skillet, heat the tablespoon of oil over medium-high heat.  Add the sliced sausage and cook for 5 minutes or until most of the fat has rendered.  Remove the sausage to a paper towel lined plate to drain.  Set aside.


In a large dutch oven, heat oil over medium-high heat.  Using a whisk, gradually stir in the flour.  Whisk until combined.  Lower the heat to medium-low and continue whisking until the roux is a dark nutty brown, about 20-30 minutes.  Be careful not to burn the roux.  


Immediately add the onion, celery and bell pepper.  Stir to combine with the roux.  Add the garlic.  Cook for another 10-15 minutes, stirring frequently.  Add the thyme and bay leaf.  Stir in the stock, reserved sausage and turkey.  Bring to a boil.  Reduce the heat to low and simmer for 2-3 hours.  Skim any fat that surfaces and discard.  


In a small bowl, stir together the cornstarch and additional stock/water until cornstarch has dissolved.  Bring the gumbo to a rolling boil and add the cornstarch mixture.  Stir the gumbo until it begins to thicken.  Reduce the heat to medium and cook for another 5 minutes.  Season to taste with salt, pepper, and cayenne if using.  Remove from the heat and allow to rest while you prepare the rice.  Serve in bowls over the rice.  Garnish with chopped green onion and a few dashes of Tabsco if using.  Enjoy!


Printed from thegalleygourmet.net