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Why It Works
- Sautéed greens and a roux type the inspiration for gumbo that’s wealthy and stuffed with depth.
- Add-ins corresponding to Worcestershire sauce, scorching sauce, and Cajun seasoning enhance the flavour issue.
- Andouille sausage makes the gumbo smoky as might be.
This turkey gumbo turns leftover meat right into a smoky, comforting day-after meal. Essentially the most time-consuming half is sautéing the greens and making the roux. I might recommend dealing with the previous, which incorporates onion, celery, bell pepper, and garlic, whilst you’re prepping stuffing elements the day earlier than. Then simply refrigerate the chopped greens till you are able to make the gumbo. As for the roux, you will have to cook dinner it on the range till it turns toasty and aromatic; this entails steady stirring, and it takes about 20 minutes. I do know, I do know—20 minutes of labor for a sluggish cooker recipe? Belief me (and everybody within the state of Louisiana), roux takes a little bit time.
After that, excellent news it is primarily hands-off. Simply drop it within the sluggish cooker and let it do the be just right for you. Worcestershire sauce supplies savory depth, Louisiana-style scorching sauce presents warmth and tang, bay leaves and thyme give it extra complexity, and its signature taste arrives courtesy of smoked sausage, Cajun seasoning, and cayenne pepper.
Have extra leftover turkey? Strive turkey chile verde or turkey, lemon, and couscous soup.
November 2014
This Gradual Cooker Leftover Turkey Gumbo Has Actual-Deal Louisiana Taste
Prepare dinner Mode
(Preserve display screen awake)
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1/4 cup plus 1 tablespoon (75ml), vegetable or gentle olive oil, divided
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1 rib celery (about 2 ounces; 55g), finely chopped
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1 medium inexperienced bell pepper (about 5 ounces; 140g), seeded finely chopped
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1 medium onion (6 ounces; 170g), finely chopped
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4 medium cloves garlic (about 3/4 ounce; 20g), minced
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1/2 cup all-purpose flour (2 1/4 ounces; 64g)
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1 quart (4 cups) do-it-yourself or store-bought low-sodium rooster or turkey inventory
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2 cups cooked turkey meat, ideally a mixture of darkish and light-weight
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1 cup chopped andouille or different smoked sausage (5 ounces; 146g)
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2 tablespoons (30ml) Worcestershire sauce
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1 tablespoon (15ml) Louisiana-style scorching sauce, corresponding to Crystal (improve for extra warmth)
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1 teaspoon cayenne pepper
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1 tablespoon Cajun seasoning
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3 sprigs recent thyme
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2 bay leaves
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Kosher salt and freshly floor black pepper
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2 cups cooked, long-grain white rice
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In a big sauté pan, warmth 1 tablespoon oil over medium warmth till shimmering. Add celery, pepper, and onion and cook dinner, stirring typically, till greens have begun to melt, about 5 minutes. Add garlic and proceed cooking for two minutes extra.
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Switch greens to the bowl of a sluggish cooker and return pot to the range over low warmth. Add remaining oil and flour. Prepare dinner combination, stirring slowly and constantly, till roux is darkish brown and aromatic, about 20 minutes. Don’t enable it to burn.
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Elevate warmth to medium-high and regularly whisk in inventory, stirring always to stop lumps. When all of liquid has been added and it begins to thicken, pour into cooker. Add turkey, andouille, Worcestershire sauce, scorching sauce, cayenne, Cajun seasoning, thyme, and bay leaves. Season with salt and pepper, to style.
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Cowl and cook dinner on low setting for about 4 hours, stirring periodically. Earlier than serving, discard bay leaves and thyme sprigs and modify seasoning, if wanted. To serve, ladle gumbo over rice.
Particular Tools
Gradual cooker