For this spicy turkey gumbo, leftover turkey is ideal. The recipe also includes a special way to make a roux in the oven, greatly simplifying the process.
Preparation Details
Prep Time: 30 mins
Cook Time: 2 hrs 25 mins
Total Time: 2 hrs 55 mins
Servings: 8
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup avocado oil, or any high-heat vegetable oil
Steps
- Preheat the oven to 350 degrees F (175 degrees C). For roux, stir flour and avocado oil together in a small baking dish until smooth.
- Bake roux in the preheated oven, stirring occasionally, until it is a dark caramel color, 60 to 90 minutes. Stir well, and set aside until needed.
- Add 2 tablespoons vegetable oil to a large soup pot over medium-high heat, and add sausage. Cook, stirring, for a few minutes until the sausage is lightly browned; remove to a bowl.
- Add onions and salt to the pot; cook, stirring, for a few minutes, until onions start to turn translucent. Stir in bell pepper, celery, black pepper, and cayenne, and cook until vegetables start to soften and take on some color, a few minutes more.
- Sprinkle in the 2 tablespoons flour, and cook, stirring, until flour has started to toast and stick to the bottom of the pan, about 4 minutes. Stir in prepared roux. Add broth and reserved sausage.
- Stir everything together, and bring broth to a simmer (heat can be raised to high until mixture reaches a simmer). Reduce heat to medium-low and simmer, stirring occasionally, for about 30 minutes.
- Add turkey, and cook for 30 to 40 minutes. Excess fat can be skimmed off the surface.
- Reduce heat to low; stir in parsley and green onions. Cook about 5 minutes more; taste for seasoning and adjust. Ladle into bowls; top with a scoop of white rice.
