Lauren Cook
Manchac Turkey Gumbo
The taste of South Louisiana is strong in this wonderful recipe for leftover Thanksgiving smoked turkey. To be honest, it's great anytime!
Equipment
- 1 Large Stock Pot
Ingredients
- 2 pounds Smoked Turkey pulled or chopped
- 1 cup White Flour
- 1 cup Vegetable Oil
- 4 cups Beef Stock
- 1 cup Onion chopped
- 1 cup Celery chopped
- 1 cup Okra chopped
- Worcestershire Sauce
- Salt
- Black Pepper
- Cayenne Pepper
- 1 cup Green Bell Pepper chopped
- 1 tsp Thyme
- 1 tsp Oregano
- 1 Tbsp Garlic Paste
- 2 Tbsp Hot Sauce
- 1 pound Gulf Shrimp peeled
- 1 pound Smoked Sausage coined, browned
- 2 cups White Rice
- 1 Tbsp White Vinegar
Instructions
Roux
- Pour vegetable oil into stock pot and heat to medium. Slowly add flour, constantly stirring. Reduce heat to medium-low and continue stirring once all flour is added. To get a nice, silky chocolate roux, you may continue to stir for 30-45 minutes.
- Once you get your desired color of roux, add your salt, pepper, cayenne, thyme and oregano to the roux and stir. Once combined, you can start to add your gumbo ingredients.
Gumbo
- Add your celery, onion, bell pepper and garlic paste and lightly stir 10 minutes on medium-low heat.
- Pour your beef stock into pot on top of roux and lightly stir until roux and stock are combined and smooth.
- After you add stock, increase heat to medium to bring up to a simmer temperature. Add your Worcestershire sauce, turkey, sausage and okra to the stock and reduce heat to simmer.
- After an hour of simmering, turn off the heat and add the shrimp, gently stirring. Put the top on the stock pot and let sit for 15 minutes.
Rice
- This Southern recipe for white rice is easy. No matter the amount of rice to make, the method is easy to remember and master. For two (2) cups of rice, bring four (4) cups of salted water to a boil.
- Once your water is boiling, add vinegar and rice. Stir constantly until the water returns to a boil.
- Cover your pot and reduce temperature to simmer up to 25 minutes. Be sure to check the rice at around 18 minutes to make sure all of the water is gone and the rice isn't burning on the bottom of the pot.
- Once the rice is done, remove the lid, fluff the rice with a fork and let it sit for another 2 minutes so that some of the excess moisture in the rice dissipates.
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