Turkey Gumbo

Ingredients for Turkey Gumbo

• 4 stalks celery, chopped

• 3 small yellow onions, chopped

• 1 large green pepper, seeded and chopped

• 180ml canola oil

• 3 tablespoons olive oil

• 325ml plain flour

• 450g andouille sausage, sliced into thin rounds

• 1 small red pepper, seeded and chopped

• 8 cloves garlic, minced

• 1925 to 2400ml chicken stock or low-sodium chicken broth, as needed

• 2 tablespoons fresh thyme leaves, chopped

• 1 1/2 teaspoons cayenne pepper

• 60ml hot sauce, preferably Crystal

• 60ml Worcestershire sauce

• 2 teaspoons kosher salt, as needed

• 1 1/4 teaspoons freshly ground black pepper, as needed

• 950ml pulled cooked turkey meat or rotisserie chicken, skin removed

In a food processor, combine 25g chopped celery, 25g chopped onion, and 40g chopped green pepper. Process until smooth.

In a small bowl, combine 120ml the canola oil with the olive oil and whisk to combine. Transfer to a heavy medium saucepan or Dutch oven, add the flour, and place over moderate heat. Cook the mixture, stirring slowly and constantly, until the roux is dark brown, 20 to 25 minutes. Add the puréed vegetables, and stir to combine. Cover and reserve.

In a heavy large pot over moderate heat, warm the remaining 60ml canola oil. Add the andouille sausage and sauté, stirring occasionally, until browned on all sides, 6 to 8 minutes. Add the red pepper, along with the remaining green pepper, and sauté, stirring occasionally, until just soft and brown, 3 to 4 minutes. Add the remaining celery and onions, along with the garlic, and sauté, stirring occasionally, until the onions are softened, 3 to 4 minutes. Add 1925ml chicken stock, along with the thyme, cayenne pepper, hot sauce, Worcestershire sauce, and the reserved roux, whisking as needed to dissolve the roux in the liquid.

Bring the gumbo to a boil, stirring frequently, then reduce the heat to low, season the gumbo with salt and pepper, and simmer, stirring frequently, until thickened, about 15 minutes. (The gumbo should have the consistency of chowder. If it thickens too much as it simmers, add additional stock; if it's too thin, in a small bowl, stir together 1 tablespoon plain flour and 45ml canola oil and gradually add this mixture to the gumbo, simmering the mixture for a few minutes between additions, until the desired consistency is reached.) Add the turkey meat and simmer, stirring occasionally, until the turkey is heated through, about 5 minutes. Serve hot. DO AHEAD: The gumbo can be prepared ahead and kept, covered in the refrigerator, up to 3 days, or frozen, in an airtight container, up to 3 months. To reheat: Warm the gumbo in a heavy pot over moderate heat, adding additional chicken stock as needed to adjust the consistency.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.