Happy Holiday’s everyone! I know everyone is still full from yesterday’s feast, but you have to find something to do with that leftover turkey!
I decided to take my leftover smoked turkey and turn it into…you got it, GUMBO!
Yes, I know, you just finished eating all that food yesterday.
Think about it, when you get back from Black Friday shopping, you’re going to want something new and special to eat, to go with all the new and special items you just purchased.
Oh, and while we’re on shopping, don’t forget, you still have time to enter the New! Crock-Pot® Digital Slow Cooker with iStir™ Stirring System Giveaway (entry below).
All this luscious smoked turkey meat, skin removed, shredded and ready to add back to the hot pot of Gumbo!
I put on a pot of hot rice, but make sure that you don’t add to much rice to your bowl. Otherwise it turns the gumbo into a stew and that’s not what we want.
I do about 1 cup of rice to 3 cups of gumbo.
Don’t forget to garnish with extra green onions for presentation.
This is the season of pretty things, so we must make sure that our food presentation is extra special!
The Gumbo is piping HOT, I am done with Black Friday shopping, and it’s time to EAT!
Smoked Turkey Gumbo
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours, 20 minutes
1 turkey drumsticks, smoked
1 lb. hot sausage, hot links, or andouille sausage, sliced on the diagonal 1/2″ pieces
8 chicken tenders
1 small pack of chicken gizzards (optional)
1 1/2 tablespoon creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoon black pepper
1 teaspoon crushed red pepper
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 bell pepper, diced
1 white onion, diced
1/2 bunch celery, diced
4 cloves of garlic, chopped
1 bunch of parsley, minced
1 bunch of green onions, diced
3 bay leaves
64 oz. low sodium chicken broth
64 oz. water
1 1/2 c. roux (click link for recipe)
pot of hot rice
proper cooling and storing directions
extra virgin olive oil
In a large stock pot, add broth and water. Add all chopped vegetables, bay leaves, chicken gizzards that have been rinsed and cleaned under cold water, and add sausage that have been sliced on a diagonal about 1/2 inch slices.
Add smoked turkey and all the seasonings. If you think your sausage might be extremely greasy, slice them and boil them in a separate pot for about 20 minutes to release the oil from them. Then add them to the stock pot. Allow this mixture to cook for about 1 hour on medium heat.
Start preparing your roux while the vegetable mixture cooks.
After 1 hour, remove smoked turkey from pot, peel off turkey skin and discard, shred turkey meat and add back to the pot.
Take chicken tenders and saute them in a pan over medium high heat for about 3 minutes on each side. Add to gumbo pot.
Lower heat to medium-low and add 1 1/2 cups of the roux mixture and cook for 30 minutes more. Be very careful when adding the roux, it will splatter and burn you.
I put a big spoon in the pot and allow the roux to fall on the spoon first so it slowly hits the hot stock. After adding the roux, put a lid on the pot with a slight vent and this will allow any grease that accumulates to rise to the top of the pot so you can skim it off.
You will not get all the grease off, its OK. Finally, dump the shredded smoked chicken in the pot.
Allow gumbo to cook 30 minutes more while you prepare your hot rice and get ready to eat.
Serve with lots of hot sauce.