This rich, delicious, spice filled Leftover Turkey Andouille Gumbo is my favorite way to “spice up” Thanksgiving leftovers. Influenced by New Orleans’ twist on its state’s classic cuisine, it’s made with a Cajun (dark) roux, which adds an incredible depth to the dish. Sautéed bell pepper, Worcestershire sauce, hot sauce, cayenne pepper, garlic, thyme and andouille sausage completely transform your Thanksgiving turkey to a hearty Louisiana style southern stew.
STEP-BY-STEP LEFTOVER TURKEY ANDOUILLE GUMBO :
{printable version with measurements below}
Prepare the Ingredients:
Chop, mince, slice and dice labeled fresh ingredients to get everything ready (keep each ingredient separate because they all have different cook times). Set aside ¼ cup of celery, ¼ cup of onion, ¼ cup of green pepper for a purée.
Add the celery, onion and green pepper to food processor, blend until smooth, and set aside (this will later be added to the roux)
Making the Cajun Roux:
Measure 1 cup of flour (you will gradually add this to oil/butter once they're heated)
Heat the vegetable oil and butter over medium heat in a cast iron skillet until butter is melted and oil is hot
Gradually add the flour while constantly whisking. Making sure the flour is evenly stirring and not staying in one place for too long or at the bottom of the pot where it can burn (this will ruin your roux!)
Once flour has been added continue stirring/whisking the roux over a low/medium heat -for about 35 minutes.* until it becomes a nice chocolate brown color with a nutty aroma.The roux needs to be stirred/whisked constantly, so that the flour toasts evenly. Be CAREFUL when stirring - do NOT let roux splash you - it's extremely hot and it HURTS.
Once roux has achieved the right color add the puréed vegetables, and stir to combine. Remove from heat, cover and set aside.
Making Leftover Turkey Andouille Gumbo & Rice:
Add 2 tablespoons of butter to a stockpot over medium/high heat.
Add the andouille sausage and sauté stir occasionally and cook for 6-8 minutes until it's browned on all sides.
Once sausage has cooked add chopped red pepper and remaining chopped green pepper. Cook 4-5 minutes peppers just until the peppers begin to soften.
Add the remaining celery and onions, along with the garlic, and sauté, stirring occasionally, until the onions are softened, 3 to 4 minutes.
Add in the remaining chopped celery, diced onions with minced garlic and stir. Cook until onions begin to soften and look more transparent.
Add fresh chopped thyme and stir until its evenly dispersed. Pour in chicken stock, hot sauce, Worcestershire sauce, Cajun roux and red/cayenne pepper. Occasionally stir until brought to a boil and then reduce heat to low/simmer.
Let gumbo simmer for about 15-25 minutes, still occasionally stirring. Flavors will continue to develop and the roux will begin to thicken the gumbo as it simmers. (Add cold (cooked) turkey/chicken to simmer 5 minutes prior to serving).
*While gumbo simmers add water, rice and bouillon (bouillon is totally optional but adds a really nice flavor to rice) to saucepan over medium heat
When water is boiling and bullion is stirred in, turn heat down to a low/simmer and cover saucepan with lid.
*Place a paper towel/kitchen towel between the lid and saucepan. This will help absorb the condensation instead of letting it trickle off the lid into the rice -it's a trick to prevent the rice from getting soggy! 🙂
Set timer for 15 minutes.
From there, add about a tablespoon of butter. Fluff and stir butter into rice, then cover for another 2 minutes.
This rich, delicious, spice filled turkey (or chicken) andouille gumbo is my favorite way to “spice up” Thanksgiving leftovers. Influenced by New Orleans’ twist on it’s state’s classic cuisine, it’s made with a dark/Cajun roux, which adds an incredible depth to the dish. Sautéed bell pepper, celery, onions, garlic, thyme and andouille sausage completely transform your Thanksgiving turkey to a hearty southern stew.
Chop, mince, slice and dice labeled fresh ingredients to get everything ready (keep each ingredient separate because they all have different cook times). Set aside ¼ cup of celery, ¼ cup of onion, ¼ cup of green pepper for a purée.
Add the celery, onion and green pepper to food processor, blend until smooth and set aside (this will later be added to the roux)
Making the Cajun Roux
Measure 1 cup of flour (you will gradually add this to oil/butter once they're heated)
Heat the vegetable oil and butter over medium heat in a cast iron skillet until butter is melted and oil is hot
Gradually add the flour while constantly whisking. Making sure the flour is evenly stirring and not staying in one place for too long or at the bottom of the pot where it can burn (this will ruin your roux!)
Once flour has been added continue stirring/whisking the roux over a low/medium heat -for about 35 minutes.* until it becomes a nice chocolate brown color with a nutty aroma. The roux needs to be stirred/whisked constantly, so that the flour toasts evenly. Be CAREFUL when stirring - do NOT let roux splash you - it's extremely hot and it HURTS.
Once roux has achieved the right color add the puréed vegetables, and stir to combine. Remove from heat, cover and set aside.
Making the Turkey Andouille Gumbo
Add 2 tablespoons of butter to a stockpot over medium/high heat.
Add the andouille sausage and sauté stir occasionally and cook for 6-8 minutes until it's browned on all sides.
Once sausage has cooked add chopped red pepper and remaining chopped green pepper. Cook 4-5 minutes peppers just until the peppers begin to soften.
Add the remaining celery and onions, along with the garlic, and sauté, stirring occasionally, until the onions are softened, 3 to 4 minutes.
Add in the remaining chopped celery, diced onions with minced garlic and stir. Cook until onions begin to soften and look more transparent.
Add fresh chopped thyme and stir until its evenly dispersed. Pour in chicken stock, hot sauce, Worcestershire sauce, Cajun roux and red/cayenne pepper. Occasionally stir until brought to a boil and then reduce heat to low/simmer.
Let gumbo simmer for about 15-25 minutes, still occasionally stirring. Flavors will continue to develop and the roux will begin to thicken the gumbo as it simmers. (Add cold (cooked) turkey/chicken to simmer 5 minutes prior to serving). *While gumbo simmers add water, rice and bouillon (bouillon is totally optional but adds a really nice flavor to rice) to saucepan over medium heat
When water is boiling and bullion is stirred in, turn heat down to a low/simmer and cover saucepan with lid. *Place a paper towel/kitchen towel between the lid and saucepan. This will help absorb the condensation instead of letting it trickle off the lid into the rice -it's a trick to prevent the rice from getting soggy! 🙂 Set timer for 15 minutes.
From there, add about a tablespoon of butter. Fluff and stir butter into rice, then cover for another 2 minutes.
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