If you're like us, you probably have some leftovers sitting in your freezer from either Thanksgiving or another Holiday. In many households, a batch of turkey stock or soup made from the bones of the bird is almost as traditional as the main meal itself!
This recipe, from our American Comfort Food Classics Menu, can be easily adapted to take advantage of any homemade stock or left over meat you might have in your freezer. Additionally, substitute brown rice flour for wheat flour makes the recipe gluten free without sacrificing flavor or thickening power.
Chicken (Or Turkey) Gumbo
1/2 cup vegetable oil
1/2 cup flour (or gluten-free rice flour)
2 small onions, chopped into ½ inch pieces
1 large stalk of celery, chopped into ½ inch pieces
1 large green bell pepper, chopped into ½ inch pieces
6 green onions, sliced about ½ inch thick and on the bias
10 ounces okra, sliced into ½ inch rounds (either fresh or frozen)
5 cups Chicken stock (or Turkey stock)
1 pound sliced chicken andouille sausage (optional)
1.5 lbs boneless skinless chicken thighs or breasts, cut into ½ inch pieces
1.5 lbs cooked and de-boned turkey meat
1 28oz can peeled tomatoes, drained and roughly chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon thyme
3 bay leaves
1/2 teaspoon cayenne pepper
½ cup chopped parsley for garnish
Optional: File powder, Tabasco sauce for serving
In a heavy stock pot on medium heat, combine the oil and flour. Whisk constantly until the mixture turns a deep caramel color. (Watch this pot constantly and DO NOT LET THE ROUX BURN!)
Once the roux is deep caramel color, add the chopped onions, celery, bell pepper and green onions and return to medium heat. Stir until vegetables are tender, about 3 minutes. Remove the pot from the heat.
While the roux and vegetables are cooking, cut the chicken into ½ inch pieces. Add 2 tbsp of oil to a skillet and saute the chicken pieces until browned, about 5 minutes. (You will need to do this in 3 batches.) Move the cooked chicken to a medium bowl. (If you're using leftover cooked turkey, skip this step.)
Put the okra in another skillet and, stirring frequently, cook over medium heat for about 15 minutes. When cooked, move to a medium bowl.
Add the stock, chicken andouille sausage (if using it), cooked chicken or turkey, tomatoes, cooked okra, garlic, salt, thyme, bay leaves and cayenne pepper to the pot containing the roux and vegetables. Bring the pot to a boil and then reduce to low, and simmer for about 30 minutes.
When both the Gumbo is done, remove the bay leaves. Transfer both the Gumbo to its own serving bowl. Garnish the Gumbo with parsley and serve with plain or Cajun Rice, Tabasco sauce and file powder (optional).