Smoked Turkey and Sausage Gumbo

We saved the leftover turkey bones, wings, legs, and about three pounds of meat from the Thanksgiving dinner, and I froze all of this to use in this Holiday Gumbo. The original turkey was about 22 pounds, and with this size bird, there is plenty of leftovers to make a wonderful turkey gumbo.

Serve with steamed or boiled white rice with this healthier gumbo version, it has no roux, no oil or butter, and is thickened only with the okra and filé slurry.

A short history of Filé

Filé is ground sassafras leaves, and is a popular flavoring agent used primarily in gumbo, some soups and stews in Cajun and Creole recipes. Gumbo filé powder is a necessity for cooking authentic Creole or Cajun cuisine. Quite simply, gumbo filé powder is the powdered leaves of the sassafras tree.

Long before the use of filé powder for Creole and Cajun cooking, American Indians pounded sassafras leaves into a powder and added them to soups and stews. In addition to contributing an unusual flavor, the powder also acts as a thickener when added to liquid.

Before adding a large amount of the filé powder to your gumbo you will want to create a slurry by whisking it into a small quantity of cool water, then adding this slurry to the gumbo. This will prevent any lumps of the powder forming in your final product.

 

A word on kitchen scraps: In the stock portion of this recipe you will find that I mention using any kitchen scraps. In my kitchen I keep a kitchen compost bin with various organic material that eventually gets recycled in my outdoor garden compost bin. These scraps consist of various items such as onion peels, garlic skins, carrot shavings, unwanted celery stalks, herb twigs and stems, tomato peels, and such. These are typical food scrap items that can be added to any stock and result in added flavoring and richness of taste. Use these scraps for all your liquid stock needs.

A Pictorial Step-By-Step

Step 1. The turkey stock, close to 8 cups of finished liquid. Gather up the turkey wings, legs, and bones, onions, celery, carrots, and any other kitchen scraps you may have on hand and place them into a large stock pot and cover with the cool filtered water. Bring to a simmer, and then keep covered on a low simmer for up to 8 hours. Strain and reserve the turkey stock liquid. Allow the turkey parts to cool, and then remove the meat from the bones.

Step 2. In the large stock pot add the strained turkey stock, turn the heat to high, and then add the chopped onions, celery, bell pepper, and garlic. Bring to a boil, and then reduce heat to a simmer over medium heat.

Step 3. Add the smoked sausage, the tasso, all the spices and bay leaves, the Worcestershire sauce the stewed tomatoes, and okra. Bring back to a boil then reduce heat to a simmer over medium heat. Allow to simmer for 10 minutes.

The stewed tomatoes added.

Add the okra.

Step 4. Add the turkey meat, the filé powder slurry, Crystal hot sauce and allow to simmer about 5 minutes.

Step 5. Season to taste with the salt and pepper.

Ingredients


For the stock?


5
Lbs.
Turkey wings, legs, and bones from a 22 lb. avg. turkey carcase.


1
Gal
Filtered cool water


For the gumbo?


3
Cups
Onions, chopped


3
Cups
Celery, chopped


1
Cup
Bell pepper, chopped


12
Cloves
Garlic, minced


1
Lb.
Smoked sausage, sliced


4
Oz.
Tasso, diced


1
Tbsp.
Italian seasoning


1
Tsp
Thyme


1
Tsp
Basil


3
Each
Bay leaves


1 ½
Tbsp
Worcestershire sauce


6 ½
Cups
Stewed tomatoes, chopped


3
Lb.
Okra, sliced


3
Lb.
Turkey meat, cubed


4
Tbsp
Filé powder plus ¼ cup cold water, whisk to make a slurry


1
Tbsp
Crystal hot sauce


To taste
Salt and pepper




Procedure Steps:


1.
Gather up the turkey wings, legs, and bones, onions, celery, carrots, and any other kitchen scraps you may have on hand and place them into a large stock pot and cover with the cool filtered water. Bring to a simmer, and then keep covered on a low simmer for up to 8 hours. Strain and reserve the turkey stock liquid. Allow the turkey parts to cool, and then remove the meat from the bones.


2.
In the large stock pot add the strained turkey stock, turn the heat to high, and then add the chopped onions, celery, bell pepper, and garlic. Bring to a boil, and then reduce heat to a simmer over medium heat.


3.
Add the smoked sausage, the tasso, all the spices and bay leaves, the Worcestershire sauce the stewed tomatoes, and okra. Bring back to a boil then reduce heat to a simmer over medium heat. Allow to simmer for 10 minutes.


4.
Add the turkey meat, the filé powder slurry, Crystal hot sauce and allow to simmer about 5 minutes.


5.
Season to taste with the salt and pepper.

To Serve: Ladle portions into soup cups or bowl and serve with steamed or boiled white rice.

Yield: 32 cups

Gumbo is ready!

Cup of gumbo!

We served our gumbo with a batch of Cajun Country Rice, we received 3 pounds of the samples, and this is a great white rice in the Cajun tradition, perfect for any gumbo or Cajun and Creole preparation that calls for white long grain rice.

Bon appetite!

CCR

=:~)

©2010 CCR