Post by wilderness on Mar 17, 2022 7:25:57 GMT -5
Turkey Bone Gumbo No-Recipe Recipe-Birdy
Sam Sifton, New York Times
Mostly, I’m looking forward to having the turkey stripped bare, so I can roast the bones and make a glorious stock that will serve as the beating heart of a no-recipe recipe for turkey bone gumbo that I learned from the excellent New Orleans raconteur Pableaux Johnson.
You’ll need, in addition to the stock, a pound or so of smoked sausage — Andouille is the traditional choice but kielbasa is excellent, too — along with the Southern Louisiana “holy trinity” of onions, celery and bell pepper. Pick up some scallions as well, and some white rice over which to serve the stew.
Start by dicing a couple of fairly large onions, along with two diced bell peppers and three diced sticks of celery. Then make a roux: Whisk a cup of all-purpose flour into a cup of hot canola oil at the bottom of a heavy Dutch oven set over medium heat, and stir it for 15 or 20 minutes, until it is a peanut-buttery shade of brown. Add the vegetables to the mixture along with a healthy pinch of ground cayenne or a few dashes of hot sauce. Keep stirring until the base goes mahogany dark and the onions are clear.
Add half of the smoked sausage, diced. Stir again and then hit the mixture, slowly, with around three quarts of your turkey broth. Stir to combine, allow the gumbo to come to a simmer, then lower the heat and cook for 45 minutes, partially covered. Uncover the pot, add the rest of the sausage (and any remaining turkey you have lying around), and continue cooking, stirring occasionally, for an additional 30 minutes. Is it too thick? Add more stock.
Now season to taste, adding more spice or a splash of Worcestershire sauce. Garnish with chopped scallions and serve over steamed white rice. That’s a righteous meal for eight people, maybe especially so if you make it on one day and serve it on another, allowing the flavors to meld. Give thanks to Pableaux for his work making it part of our Thanksgiving tapestry.
Sam Sifton, New York Times
Mostly, I’m looking forward to having the turkey stripped bare, so I can roast the bones and make a glorious stock that will serve as the beating heart of a no-recipe recipe for turkey bone gumbo that I learned from the excellent New Orleans raconteur Pableaux Johnson.
You’ll need, in addition to the stock, a pound or so of smoked sausage — Andouille is the traditional choice but kielbasa is excellent, too — along with the Southern Louisiana “holy trinity” of onions, celery and bell pepper. Pick up some scallions as well, and some white rice over which to serve the stew.
Start by dicing a couple of fairly large onions, along with two diced bell peppers and three diced sticks of celery. Then make a roux: Whisk a cup of all-purpose flour into a cup of hot canola oil at the bottom of a heavy Dutch oven set over medium heat, and stir it for 15 or 20 minutes, until it is a peanut-buttery shade of brown. Add the vegetables to the mixture along with a healthy pinch of ground cayenne or a few dashes of hot sauce. Keep stirring until the base goes mahogany dark and the onions are clear.
Add half of the smoked sausage, diced. Stir again and then hit the mixture, slowly, with around three quarts of your turkey broth. Stir to combine, allow the gumbo to come to a simmer, then lower the heat and cook for 45 minutes, partially covered. Uncover the pot, add the rest of the sausage (and any remaining turkey you have lying around), and continue cooking, stirring occasionally, for an additional 30 minutes. Is it too thick? Add more stock.
Now season to taste, adding more spice or a splash of Worcestershire sauce. Garnish with chopped scallions and serve over steamed white rice. That’s a righteous meal for eight people, maybe especially so if you make it on one day and serve it on another, allowing the flavors to meld. Give thanks to Pableaux for his work making it part of our Thanksgiving tapestry.
