That night, I’d make a huge stock and separate meat from bones and gristle. On Saturday, I’d make turkey-bone gumbo spiked with grilled hot links, then have a party to celebrate the holiday season. Collecting bird carcasses seems a little eccentric, perhaps mildly insane, but manageable by Texas standards. Fast forward to New Orleans, 2010.
DIRECTIONS. Place carcass in large soup kettle; cover with water. Bring to a boil; cook over low heat 1 1/2 hours. Drain turkey; reserve broth. Remove meat from carcass; chop and set aside. Heat drippings in kettle; add flour gradually, stirring constantly until a rich brown roux is formed, about 25 minutes.
What's the best way to make turkey bone gumbo?
Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Season the onions, bell peppers, celery and garlic with the salt and cayenne. Add this to the roux and stir until soft, about 5 minutes. Add the sausage, the dried thyme and oregano, and cook, stirring often, for 5 minutes.
How long do you cook Turkey Ya Ya in a gumbo?
Coarsely chop the turkey meat. Add the turkey and the sliced sausage to the gumbo. Cook for 15 minutes. Remove from the heat and let sit for 5 minutes before skimming off the fat that has risen to the surface. Stir in the green onions and parsley and serve the gumbo in individual soup or gumbo bowls.
How long does it take to cook Gumbo in a stockpot?
In an 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour, and stir together to form a roux. Cook, stirring often, until roux is the color of peanut butter, about 20 minutes. Add onion, bell pepper, celery, garlic, and okra. Cook vegetables, stirring often, for 5 minutes.
Turkey Gumbo • Rouses Supermarkets
Turkey Bone Gumbo Recipe. Mix your onion, celery, and bell pepper together: The Holy Trinity. Heat the oil in a cast iron dutch oven over medium heat. Whisk in the flour to make a milk chocolate colored Roux ( making a Roux ).
Nestle turkey leg in pot and bring to a boil. Cover, reduce heat and simmer, stirring occasionally, until turkey falls easily off of the bone, about 1 1/2 hours. Remove turkey leg, discard bone and then shred meat and return to pot. Stir in rice, salt, pepper and hot sauce and cook about 10 minutes more.
Recipe Archives. Ingredients Turkey. Uncle Rob’s Chili. December 20, 2020. Leftover Turkey Pot Pie. November 18, 2020. Creole Tomato Club Sandwich.
Preheat oven to 400 degrees. In a small bowl, thoroughly combine seasoning mix; set aside. In a large Dutch oven or stockpot, combine the turkey carcass (if necessary, break apart to fit into pot), water, quartered onion, celery rib and bay leaves and bring to a boil over high heat. Reduce heat, partially cover and simmer for 2 hours.
Add onions, garlic, bell pepper, celery and cook until wilted. Add hot broth, salt and pepper, dash of Tabasco, bay leaves, basil and parsley. Cook for 1 hour. Add turkey and sausage and cook about 15 minutes longer. Add green onions and cook a few minutes longer. Serve with cooked rice and add a dash of gumbo file in each dish, if desired.
Recipes • Rouses Supermarkets
Turkey bone gumbo is Louisiana’s way of extending the gratitude which flowed forth on Thanksgiving day. Smoked, deep fried, or oven roasted, a turkey carcass or two is the perfect reason or excuse to make a Louisiana-style gumbo, and extend gratefulness through the weekend.
Remember that gumbo shouldn't be too spicy hot. If there is any fat on the surface of the gumbo, try to skim off as much of it as possible. If you're making a filé gumbo, add the filé powder at the end of cooking. Turn off heat, add the file, let it sit on top of the gumbo for about 2 minutes, then stir it in and wait another 2–3minutes.
In a 6-quart saucepot, place carass, cut up carrot, celery, and onion, and 1 garlic clove. Add 2 quarts of water; heat to boiling over high heat. Reduce heat to low and simmer uncovered, 1 hour. Drain broth through colander into a bowl and discard solids and return broth to saucepot. Heat broth to boiling and boil uncovered 5 minutes. Set aside.
6. Add the andouille and cook for another 5 minutes, stirring frequently. 7. Add the turkey stock and stir until the roux is mixed well with the water. Bring to a boil, then reduce heat and simmer for 45 minutes. 8. Add the turkey meat and continue simmering for another 20 minutes. Season to taste.
Finish the gumbo: Add the diced vegetables to the roux. Sauté until soft, about 5 minutes. Add the andouille and sauté for another 5 minutes. Slowly add the turkey stock, whisking to thoroughly incorporate with the roux. Add the bay leaves. Bring to a boil. Reduce heat and simmer for 20 minutes. Add the turkey and let cook for another 10 minutes.
Gumbo Crazy • Rouses Supermarkets
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Journalist Francine Maroukian wrote Garden and Gun‘s feature on Day-After Gumbo from the kitchen of Chef Justin Devillier, of La Petite Grocery located in New Orleans, which is the mother ship of gumbo goodness.His recipe is user-friendly and focused. He starts his gumbo Thanksgiving evening, putting the turkey bones in a stock pot to simmer through the night.
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This dish puts other healthy leftover turkey recipes to shame. Chef Hugh Acheson puts his unique spin on gumbo by mixing untraditional spices like allspice and coriander with must-have thyme and filé powder. Also called gumbo filé, filé powder is the finely ground leaves of the sassafras tree; look for it in well-stocked supermarkets or online.
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Rouses Down Home Gumbo Recipe • Rouses Supermarkets
Gumbo essentially offers a taste of New Orleans, but the time-honored, classic Cajun stew is often the source of a great debate among Southerners. Some opt for seafood, others for chicken and andouille. For this recipe, we chose to fill the gumbo with heady seafood ingredients such as fresh crabmeat, shrimp, and oysters. Thicken with okra as it simmers, or toss in some filé at the finish.
Mar 18, 2020. This feature story takes full advantage of dried beans, a pantry staple as we all settle in for an extended period of social distancing. The story was originally published in the September/October 2016 edition of Louisiana Kitchen & Culture; We hope you find inspiration for some tasty meals over the coming weeks. -Susan.
Justin Wilson’s Buffalo Dip. 01/17/2020. Download Recipe. Real Old-Time Louisiana Pickings. Justin’s programs on CBS, as well as his PBS show Louisiana Cookin’ helped to popularize a style of cooking that most of America didn’t always have access to. Viewers were regaled with stories, jokes, music, poetry, and, most importantly, cooking!
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Turkey Bone Gumbo
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Gumbo, best for a cold day along the route, most commonly comes in two styles. Chicken and sausage gumbo has everything in it to fill you up, but seafood gumbo satisfies all of those usual Louisiana cravings, and has amazing flavor. Finally, you can’t go wrong when it comes to jambalaya.
This is an easy, basic lima bean dish with ham, onion, and seasonings. Served over Mexican cornbread, it makes a delicious hearty meal. You can also do this on the stovetop. Just follow the directions on the back of the lima bean bag and add the seasonings. Slow cooker time is about 7 hours.
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Turkey Bone Gumbo Recipe
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When the gumbo is cooked, stir in the chicken and adjust seasoning with salt and pepper. Serve immediately. To serve as a main course, mound 1/3 cup cooked rice in the center of a soup bowl; ladle about 1 1/4 cups gumbo around the rice. For an appetizer, place 1 heaping teaspoon cooked rice in a cup and ladle about 3/4 cup gumbo on top.
Deep South Dish: Turkey Bone Thanksgiving Gumbo
The premium meat is the inner tail or the tenderloin, followed by the white meat of the tail, the legs, and the body meat. Do you sell whole alligator? We most certainly do! What are gator bites made of? They are bite size pieces of the white & dark alligator meat, seasoned & coated with batter.
Gumbo "The best gumbo is the family gumbo." Foodies come to New Orleans in search of many famous dishes, and the most famous of them all is gumbo. As they roam the streets in search of the best the city has to offer, a local's response will usually be, "At my mama's house."
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The Shelf Life of Frozen Meat . Depending on the type of meat you're freezing (rabbit, pork, ham), it can last anywhere from one month to one year.See below for specifics. No matter the duration, you'll want to package your meat well.As a general rule, if you're planning to use it within a couple of months, simply place the meat in the freezer in its original packaging.
Emeril Lagasse's Turkey Bone Gumbo
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