Sick of turkey yet? Chances are good you’ve gotten through all of your thanksgiving leftovers by now, but if you were smart, you saved that carcass. And there’s still plenty of goodness to mine from that pile of bones.
I made gumbo sometime over the summer, so already had a bunch of foundational items leftover in the freezer. But I’d say some of these are optional, but also mostly easily procured at your grocery. When summer was still on and okra prices were as a low as a dollar a pound, I blanched and froze a couple of quarts of them to eventually end up in a gumbo sometime over the winter. After stockpiling shrimp shells for the better part of a year last year, I also had an ample supply of shrimp stock made from boiling the shells from about 2 pounds of shrimp for more than half and hour. And I still had one lonely andouille link leftover from the first go-round. I even had some leftover pickled shrimp from thanksgiving that ended up in the pot.
But back to that turkey carcass. And a bag full of vegetable scraps – mostly celery, onion, parsnips, and parsley, again leftover from the many thanksgiving sides we prepared. Besides being the base for a ton of stock, you’ll also be surprised how much meat you’ll end up with when your stock is done. Brown the bones, skin, and other turkey scraps in your largest stock pot. Throw in your vegetable scraps and cover with water. I used close to 15 quarts of water that reduced by a couple of quarts by the end. Simmer – somewhere between 180 and 200 degrees – for a long time. I went about 5 hours because I still had dinner to make, but you could go for much longer. Strain it with a fine mesh strainer and strip the bones of all its meat. I ended up with nearly 2 pounds.
But, now onto the gumbo. First off, get a roux going. Equal parts fat and flour that cooks for a while and takes on glorious colors and flavors. I used about 4 tablespoons each of bacon grease and flour and cooked this very slowly for about half an hour, stirring very often. But you could and should go much longer and darker than I did. Then add your stocks and any additional spices (i.e. Old Bay, file gumbo, pimenton, cayenne) and boil for a while till it thickens, at least another 30 minutes. Make sure to whisk in all of that roux. Once it’s thickened up, start adding all of your remaining ingredients – shredded turkey, shrimp, andouille, okra, and anything else you got laying around that might be good in that pot. 5-10 minutes later when your shrimp is cooked and everything is heated through, the gumbo is ready.
Turkey & Shrimp Gumbo
- 4 tablespoons fat (turkey, butter, bacon grease, whatever you’ve got)
- 4 tablespoons flour
- 3 qt of stock (turkey, shrimp, chicken, veg, water, whatever you’ve got)
- 1/2# andouille
- 2# leftover turkey
- 1# shrimp, cut into bitesize pieces if they’re big ones
- 1# okra, cut into bitesize pieces
- Make a roux. Over low to medium low heat whisk the flour into your hot fat. Stirring often, cook for at least 30 minutes until the roux darkens. The darker the better, but don’t burn it.
- Turn the heat up to medium high and whisk in all of the stock and boil it till it thickens. At least 30 minutes.
- Once your stock is to the desired thickness, turn down the heat to a simmer and throw in the remaining ingredients to cook or heat through, another 5-10 minutes.