Making gumbo is obviously no easy feat, but it’s a beautiful thing, according to Jonathan Ferguson — the former chef at Coltivare in Houston and the current Culinary Director at Main Street Meats and Little Coyote in Chattanooga, TN.
Every year, Jonathan makes a big batch of turkey gumbo with Thanksgiving leftovers. For him, it’s an exercise in mindfulness.
In Jonathan’s own words, an ode to gumbo — complete with prep tips and his full recipe:
The Friday after Thanksgiving, I like to take leftover smoked turkey and andouille and make gumbo, which has become my tradition. Gumbo requires patience, fortitude, and courage.
It’s all about making the roux. You can’t do it too fast, but can’t do it too slow. You have to be able to take it as close to the edge as possible without burning it. The process is very therapeutic and instinctual and begs the questions, “How far am I willing to push this? How deep can I make this flavor?”
Making gumbo allows one to turn the brain off, as you simply try to become as close to the process as you can.
As for the actual process for making gumbo, you do not walk away. You are constantly stirring and making sure not to scorch anywhere. It takes an hour and a half if you do it right.
Try to have everything else done before the roux is ready, and then once it’s done, you add onions, celery, and green bell peppers. Adding the veggies immediately stops the cooking and leads to a better gumbo.
Turkey Gumbo with Andouille Sausage
Ingredients
- 2/3 cup canola oil
- 2/3 cup all-purpose flour
- 2 green bell peppers
- 4 celery stalks
- 1 medium yellow onion
- 4 garlic cloves sliced
- 3 qts chicken stock
- 2 lbs andouille sausage
- 1 lb okra
- 2 jalapeños stemmed and seeded
- 2 lbs pulled leftover turkey meat
- 1/2 Tbsp white pepper
- 1/2 Tbsp cayenne pepper
- 1 Tbsp paprika
- 1 1/2 tsp file powder
- Salt to taste
- Pepper to taste
- Tabasco to taste
Instructions
- In an 8-quart pot heat the oil over medium high heat and add the flour. Whisking continuously, cook the roux over medium high heat for 10 minutes. As the roux gets darker, lower the heat incrementally. When the roux is light brown, the heat should be on low. Continue whisking and cooking until the roux turns a very dark chocolate brown. This can take anywhere from 40-80 minutes total.
- Once the roux (or you) are finished, carefully add the bell peppers, onions, celery and garlic, white pepper, cayenne pepper, paprika and file powder stirring with a spoon.
- Add the chicken stock and bring to a boil over medium high heat, whisking frequently to prevent roux from sticking to the bottom. Add the sausage and simmer for 20 minutes. Then add the chicken and okra, and simmer for another 20 minutes.
- Serve on its own, with a scoop of rice or mashed potatoes, or with a sprinkling of sliced green onions.
Notes
Nutrition
Thank you for sharing your recipe with us, Jonathan! Here’s to stealing a few quiet moments of focus amid the chaos — and to a really good batch of gumbo.
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