11/26/2021 – Followed our first cook here fairly closely although began with the carcass from a turkey that, the day before, had been spatchcocked and seasoned under the skin and top with about our Creole Poultry Seasoning. This was a bit different than before in addition to the turkey having been smoked on the new Rec Tec. It was very good.
This cook referred to the same cook in Christmas 2017 that is here. That one was inspired by Chef Robert Barker’s recipe on page 41 of Kit Whol’s book New Orleans Classic Gumbos and Soups. The following is what we actually did this time.
After everyone left our Thanksgiving lunch, I removed all the meat that came of easily from the bones other than the two drum stricks. Put the bones with a little meat and skin with it smokey aroma, into the big blue pot and filled with water about 60% full. Brought it to a boil and simmered for maybe 3 hours.
Left it on the stove covered overnight and the next morning assembled the gumbo.
- 1 C flour and 2/3 C corn oil to make the roux.
- ~8 C turkey broth from the turkey that had been rubbed with Creole Poultry Seasoning.
- 3 medium yellow onions roughly chopped
- 3 small bell peppers and 4 large G96 peppers from the garden. Two of the G96s were red.
- 10″ link of Alabama Custom Meats HOt Pork sausage sauteed in oil with 4 large cloves of garlic
- 2 large pieces of our homemade tasso
-8 oz. can of Karbach Hopadillo IPA ale. [Strong smell that was worrisome but it was lost in all the other flavors. Use something else next time.]The ale could be good but we did not have any left after last night.
- 3T Worcestershire Sauce
- ¼ C Chrystal Hot Sauce
- 1T dried Basil
- 1T dried Oregano
- 1T dried thyme
- ¼ tsp Cayenne
- Leftover turkey breast
- Made the roux to a medium chocolate brown in a No. 8 cast iron skillet. Added about 1/3rd of the veggies. Stirred them into the roux letting it reheat and then turned it way down and then off.
- In a separate skillet sauteed the garlic in bacon grease until it became fragrant then added:
- sausage chopped into bitesize pieces.
- tasso cut into small cubes
- 1/3rd of the veggies
- Add to the the turkey stock:
- roux with its veggies
- the ale
- hot sauce
- contents of the skillet with its lightly cooked veggies.
- Let the Gumbo simmer for several hours at midday and turned it off.
- About an hour before dinner reheated and added the remaining veggies.
- Added turkey breast meat chopped into 3/4″ chunks. Let it simmer about 30 minutes then turned it off to rest.
- Tasted it and added cayenne pepper.
Served beside LA Jasmine rice. Forgot to top with chopped fresh green onions.