Turkey Gumbo

If your menu lately has been like mine, you've eaten enough turkey. I personally think that if I have to look at that carcass in the fridge much longer I am going to go crazy. We've eaten two turkeys this week. One carcass has already been deboned. The second one sits in the refrigerator, awaiting my tender mercies. It shan't have long to wait. Today I get my fridge space back, by the simple tradition of making Turkey Gumbo.

Your basic recipe be found here. The roux is very important, and instead of using a quarter cup of flour and oil, I am going to use a half cup of each. This is going to be big gumbo. Unlike Junior, I am going to cook mine in the kitchen.

Once the roux is made, I am going to sautee some onions, bellpepper, and celery, then fry some smoked sausage. The left over turkey will be deboned and go in the pot along with a cup of okra. Add the aforementioned veggies, the sausage, the roux, and some water. Salt and pepper to taste. Let simmer for an hour or so.

The kids and visitors are ready for something different. Turkey gumbo always gets the nod for the friday after Thanksgiving. Served over rice this evening, it will feed a bunch of people and use leftovers as something new and different. Give it a try on your stove. I recommend it.