Turkey bone soup is usually pretty disappointing. It’s only in the last couple of years that I’ve discovered that straining the stock through a chinois gives you a good clear and well-flavored stock. This year, I had over two quarts. I also had some local Andouille from Pekarski’s in South Deerfield, some okra from Whole Foods, and a pile of smoked turkey from one I’d smoked for Thanksgiving. So I set out to make some gumbo. Traditional Thanksgiving is great, but it lacks a certain amount of spice.
The recipe below is somewhat modified from the one I did, because I experimented a bit with that one and I like this one better. It started life as an etouffee, but with the okra and extra stock it converts into a gumbo that this Northern boy and his family all like. Anyone from Louisiana who wants to send me a better recipe is certainly welcome to. I promise to try it out.
1/2 cup flour
1/2 cup oil (olive or vegetable)
1 green pepper
2 pieces celery
4 cloves garlic
1 cup tomatoes
1 tsp thyme
Black and red pepper to taste (1/2 tsp each to start)
Salt to taste
6-8 cups turkey bone stock, strained
1 link Andouille sausage
1/2 lb okra pods
2 cups smoked turkey, cut or torn into shreds
4-5 scallions, white and green parts minced.
Dice the green pepper, onions, and celery into small dice. Mince the garlic. Chop the tomatoes. Slice the sausage and the okra pods.
In a deep pot, heat the oil until it is almost smoking. Stir in the flour, lower the heat a bit and stir until the flour is the color of a copper penny. Add the green pepper, onion, and celery and stir in. Cook, stirring well, for 5 minutes or until the onion is soft. Add the garlic and mix in until you can smell it cooking. Add the tomatoes and cook in for a couple of minutes. Add the stock one cup at a time, mixing well. Add the thyme, black and red pepper and salt and bring to a boil. Lower the heat and let simmer.
In a small frying pan, cook the Andouille over medium high heat until browned. Remove and set aside. Cook the okra for a couple of minutes in the fat from the Andouille and add to the simmering gumbo. Mince six or seven slices of the Andouille and add to the gumbo. Simmer for 30 minutes.
Add the turkey and the Andouille sausage and simmer for another 15-20 minutes. Correct the seasoning. Serve in bowls with rice and topped with the minced scallion. Serve hot sauce on the side for those who like it spicier.