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Gumbo Turkey/Chicken
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| Source: Neal Breeding | |
| Category: Entrees | |
| Yields: 12 people | |
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Ingredients:
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4 lb Chicken/Turkey (2 to 3 chicken breasts) 10 c water 2 e Yellow onions (medium) quartered 2 ea celery ribs, cut into 6 pieces 2 ea bay leaves 1 tbsp salt 1 tsp cayenne pepper - - - - - - - - - - - - - - - - 1 1/2 c vegetable oil 1 1/2 c Flour - All purpose 1/2 lb sausage, smoked, finally chopped 1 1/2 tsp salt 1/2 tsp cayenne pepper 2 c onions, yellow, medium, chopped 1 c bell pepper, green, chopped 1 c celery, chopped 1 lb sausage, smoked, cut crosswise into 1/4 inch thick slices 2 tbsp green onions (optional) We use the regular www.traceadkinscountrysausage.com sausage and cook it on the grill. |
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Directions:
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Cook the Chicken/Turkey ---------------------- 1) Put the turkey/chicken, water, quartered onions, celery pieces, bay leaves 1 tablespoon of the salt, and 1 teaspoon of the cayenne in a large, heavy pot. 2) Bring to a boil over high heat, then reduce the heat to medium and cook, partially covered, until the turkey is tender, about 2 hours (30 to 45 minutes for boneless/skinless chicken breasts). 3) Remove the chicken/turkey, strain and reserve the broth. Microwave Roux -------------- 1) Mix oil and flour together in a 4 cup glass container (I use a Pyrex 4-cup). 2) Microwave uncovered on high for 6-7 minutes. Stir at 6 minutes with a wooden spoon; roux will be a light brown; cook 30 seconds to 1 minute longer to reach the dark brown. 3) WARNING: The roux will be VERY HOT, but usually the handle on your measuring cup will stay cool enough to touch. 4) When the roux has reached a very dark brown (chocolate dark brown), remove from microwave. 5) CAREFULLY add the onion, celery, and bell pepper, a little at a time, the moisture in the vegetables will create a lot of steam . 6) Stir until the roux "calms down" then return to microwave and cook on high for 2 minutes. 7) Add the chopped sausage. Put it all together --------------- 1) Add the reserved broth and stir until the roux mixture and broth are well combined. 2) Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hours. 3) Meanwhile, remove the skin from the chicken/turkey and pick the meat off the bones, discarding the skin and bones. 4) Coarsely chop the chicken/turkey meat. 5) Add the chicken/turkey and the sliced sausage to the gumbo. 6) Cook for 15 minutes. 7) Remove from the heat and let sit for 5 minutes, then skim off the fat that has risen to the surface. 8) Stir in the green onions and parsley and serve Left overs freeze well |
