TURKEY LEFTOVER GUMBO (non traditional, but good)
1 Left over from Thanksgiving Turkey Breast Carcass (boiled in 2 quarts of water until meat falls off the bone) strain the liquid and reserve. Use a fork to remove the remaining meat from the bones. (I usually save about a pound of meat frome the Thanksgiving feast to add.) Discard bones and skin.
2 pounds Cajun style sausage. Place on grill at 350 degrees and cook to an internal temperature of 150 degrees. Remove and cut long way into 4 sections and then across the long slice to form small pieces for the Gumbo.
1 Jar Cajun Roux pre mix
Add to the strained liquid and bring to a simmer stirring constantly.
2 pieces bacon cut into small sections 1 medium sweet onion diced
4 stalks celery diced
1/2 red bell pepper diced
4 toes garlic diced
Place the bacon in a large skillet to heat and release the fat. Cook the onion, celery, and bell pepper along with the bacon until tender. Next add the garlic to cook for a minute and then remove from the heat. Add all to the simmering Roux when tender. Add the sausage and Turkey meat to the Roux. Bring back to a simmer.
Add one package of frozen cut okra and one can of diced tomatoes to the Roux. Return to a simmer.
Add 2 bay leaves, 2 tablespoons of Dizzy Pig Bayouish seasoning, 2 teaspoons of file’, 1/2 teaspoon Thyme, and 1 teaspoon of black pepper.
Bring the mixture to a slow boil and then cut down to a simmer and cover with lid. Let the Gumbo cook while you prepare some rice and garlic bread for the feast.
When the rice has cooked, remove the Gumbo from the heat and let it rest for fifteen minutes or so and then start serving.
Madison Fireplace & Patio