Turkey or Chicken & Sausage Gumbo (was Shrimp & Sausage Gumbo from Cooks Illustrated) 11/25/2012
http://www.cooksillustrated.com/recipes/detail.asp?docid=5286
SERVES 6 TO 8
Making a dark roux can be dangerous. The mixture reaches temperatures in excess of 400 degrees. Therefore, use a deep pot for cooking the roux and long-handled utensils for stirring it, being careful not to splash it on yourself. One secret to smooth gumbo is adding shrimp stock that is neither too hot nor too cold. For a stock that is at the right temperature when the roux is done, start preparing it before the vegetables and other ingredients, strain it, and then give it a head start on cooling by immediately adding ice water and clam juice. So that your constant stirring of the roux will not be interrupted, start the roux only after you've made the stock. Alternatively, you can make the stock well ahead of time and bring it back to room temperature before using it. Gumbo is traditionally served over rice.
INGREDIENTS
- 2 quarts of turkey or chicken stock
- 1/2cup vegetable oil
1/2cup all-purpose flour (preferably bleached)
2medium onions , chopped fine
1medium red bell pepper , chopped fine
6 ribs celery , chopped fine
10 oz frozen cut okra
6 medium cloves garlic , minced
1 teaspoon dried thyme
*** original recipe called for 1teaspoon table salt but hold off until end. Ham adds salt
1TBS Sweet Spicy Love Rub
1 tsp Tony Cachere’s original creole seasoning (cut back from 1 ½ tsp)
2bay leaves
3/4p to 1 pound smoked sausage , such as andouille or kielbasa, sliced 1/4 inch thick (mild) I used Thomas “Raging Cajun” Medium (not hot). (If no shrimp, use 1.5 packs)
6 oz country ham pieces diced
1 ½ to 2 pounds chopped turkey (mix of white and dark meat) or meat from 1 whole Chicken pulled
1 pound medium shrimp peeled and deveined
1/2cup minced fresh parsley leaves (this seems like a lot but it’s not)
4medium scallions , white and green parts, sliced thin
1 teaspoon filé powder (this was in original recipe but I’ve left it out) (original recipe had 1.5 tsp)
Ground black pepper
⅓ can of Cheerwine
½ lemon
Note: Original recipe had ½ tsp of cayenne pepper but with this Thomas sausage and Tony Cachere’s seasoning, it didn’t need cayenne
INSTRUCTIONS
Warm up 2 quarts of turkey or chicken stock.
2. Heat oil in Dutch oven or large, heavy-bottomed sauce-pan over medium-high heat until it registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes. Reduce heat to medium and stir in flour gradually with wooden spatula or spoon, working out any small lumps. Continue stirring constantly, reaching into corners of pan, until mixture has a toasty aroma and is deep reddish brown, about the color of an old copper penny or between the colors of milk chocolate and dark chocolate, about 20 minutes. (The roux will thin as it cooks; if it begins to smoke, remove from heat and stir constantly to cool slightly.)
Use big aluminum pot with lipped edge. On Lanntair Farms house on lower left, keep temp on 8-9 for Kenmore Stove. Use flat edged wood spoon and leather glove. Good idea to cover forearm too.
3. Add onion, bell pepper, celery, garlic, thyme, salt, and spices; cook, stirring frequently, until vegetables soften, 8 to 10 minutes. Add stock. Increase heat to high; bring to boil. Reduce heat to medium-low, skim off foam on surface, add bay leaves, and simmer uncovered, skimming foam as it rises to the surface, about 30 minutes.
In separate cast iron skillet, brown sausage 1 pound at a time. Add to gumbo. Then brown diced country ham. Finish ham in the pan with about ⅓ cup of Cheerwine. Let bubble for a couple of minutes and get a little thicker. Pour into pot. Repeat with ham.
4. Stir in sausage and chicken; continue simmering to blend flavors, about 30 minutes longer. Stir in shrimp; simmer until cooked through, about 5 minutes longer. Off heat, stir in parsley, scallions, juice of lemon and filé powder. Let rest until slightly thickened, about 5 minutes. Adjust seasonings to taste with salt, ground black pepper, and cayenne; serve. Often best made a day or two prior. Will take 1 hour to reheat.
For chicken - rotisserie chicken is fine. Or can roast chicken. Put in foil pan and cook at 375 for about 1.5 hours.
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