Sunday, November 29, 2020

Leftover Gumbo

 There is an axiom in Cajun cooking that gumbo is best on the second day.  The flavors have time to mingle and blend and offers a depth of flavor and intensity that simply is not found on the first day.

My basic gumbo recipe is here.

One of my holiday traditions is to take the turkey carcass, drop it in a stock pot, and boil it for stock.  Drain it, strain it, and add sausage, onions, peppers, and the leftover bird to make a big gumbo.  Roux, of course, for traditional flavor.  I made this one yesterday and left it in the slow cooker overnight.

The kitchen smells wonderful.  Closer to lunch I'll make a big pot of rice.  Belle has threatened to construct a peach cobbler, but with the pies still hanging on from Thursday, I don't know if she will really make the effort.


robert said...

I have a young family renting a house on the farm here that thinks good food is when you get paid and can eat at McD's or Burger King twice a day . The turkey and dressing and assorted homemade pies would challenge their way of life so I just ate it all myself .

Stuart said...

One cannot make gumbo without RoTels. Period.
(Hell, they even make a "mild" for yankees now - sad but true)
Some oregano, basil and a couple of Bay leaves are helpful also.
A dash of file'(ground Sassafras leaves) rounds it out at the table.
A dash of Tabasco to be authentic.

If anyone wants to know how to actually cook; then Vernon Roger's (pronounced Row-jay) cookbook is a must. Vernon worked for decades (still?) for TV station WAFB in Baton Rouge. His cookbook is a collection of the best recipes from South Louisiana and is legendary.

Stuart said...

The comment about "actually cooking" wasn't meant as a slight to PawPaw. It was a challenge to those not fortunate enough to be from Louisiana!

Jon said...

Better on the second day is true of most soups, as well.