
So what do you do with turkey leftovers after Thanksgiving? Turkey a la king? Turkey Tetrazinni? Turkey sandwiches? Turkey pizza? Turkey Tacos? Turkey tamales? Well, since this is South Louisiana, how ’bout a good turkey and andouille gumbo? My apprentice Mike Keefe says you’re sure to like his secret family recipe! Just promise you won’t give it out to everybody, okay?
1 turkey carcass |
4 quarts water |
1 cup chicken stock |
salt, black pepper and cayenne pepper to taste |
1 lbs. Andoulle sausage, coarsely diced |
3 Tbsp. bacon drippings or vegetable oil |
1/4 cup All purpose flour |
large onion, medium diced |
2 ribs celery, medium diced |
1 bell pepper, coarsely chopped |
2 Tbsp. parsley, finely minced |
3 cloves garlic, finely minced |
2 cans diced Rotel tomatoes (10-1/2 ounce size) |
3 whole bay leaves |
1 tsp. basil |
2 tsp. ground thyme |
1 pint. fresh-shucked Louisiana oysters, with water (optional) |
1 tsp. Frank Davis Poultry seasoning |
6 cups cooked long grain or brown rice |
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