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Turkey and Sausage Gumbo w/ Pics (Critics Welcome)
Posted on 1/17/13 at 9:45 am
Posted on 1/17/13 at 9:45 am
I actually made this after Christmas, but I just came across the pictures I took. We had an extra turkey for some reason, so I cooked the whole thing one night and used it for this gumbo the next night.
First, I made a roux with vegetable oil and flour (as I may have stated in other threads, I enjoy a darkish roux):
Next, I added just the onions:
I then added the rest of the vegetables (celery, bell peppers, garlic):
I forgot to take a picture of this, but after sautéing the vegetables, I threw in the cut up sausage and roughly deboned turkey.
Following that, I added turkey stock:
After cooking for about an hour, I added green onions, basil, a few bay leafs, and some sprigs of thyme:
I let it cook for another hour or so, and right before eating, I threw in some parsley (throughout the cooking process, I removed the oil and bones that floated to the top):
The finished product:
First, I made a roux with vegetable oil and flour (as I may have stated in other threads, I enjoy a darkish roux):
Next, I added just the onions:
I then added the rest of the vegetables (celery, bell peppers, garlic):
I forgot to take a picture of this, but after sautéing the vegetables, I threw in the cut up sausage and roughly deboned turkey.
Following that, I added turkey stock:
After cooking for about an hour, I added green onions, basil, a few bay leafs, and some sprigs of thyme:
I let it cook for another hour or so, and right before eating, I threw in some parsley (throughout the cooking process, I removed the oil and bones that floated to the top):
The finished product:
This post was edited on 1/17/13 at 9:46 am
10
Posted on 1/17/13 at 9:49 am to Seven Costanza
quote:
(Critics Welcome
Need to go a lot darker with that roux, bro.
Posted on 1/17/13 at 9:50 am to Seven Costanza
That is almost a blond butter based roux for making a bechamel sauce.
Posted on 1/17/13 at 9:51 am to Seven Costanza
That's damn near a blonde roux to me. A dark roux looks like chocolate
Posted on 1/17/13 at 9:54 am to TigerSpy
The roux looked a lot darker in person. I took the picture with my phone, and it doesn't do it justice.
Posted on 1/17/13 at 9:56 am to Seven Costanza
quote:
The roux looked a lot darker in person. I took the picture with my phone, and it doesn't do it justice.
No. You can tell in all the photos it's not nearly dark enough and it clearly ain't no camera glitch.
Posted on 1/17/13 at 10:00 am to Y.A. Tittle
quote:
No. You can tell in all the photos it's not nearly dark enough and it clearly ain't no camera glitch.
The flash from a camera phone does have the tendency to make things look a lot lighter
Posted on 1/17/13 at 10:03 am to Seven Costanza
Question on the green onions and parsley. It looks great, BTW, but wouldn't it get a little slimy with leftovers? I typically just cut up some green onions and let people add it if they want to. Just a question, if it doesn't make it slimy, i may add some to my gumbo.
Posted on 1/17/13 at 10:04 am to Powerman
quote:
The flash from a camera phone does have the tendency to make things look a lot lighter
Hell yeah! Saw some New Year's Eve phone pics that made my fat arse look damn near svelt!
Posted on 1/17/13 at 10:05 am to Powerman
quote:
The flash from a camera phone does have the tendency to make things look a lot lighter
Even accounting for that, it's still not nearly dark enough.
I'm not trying to be mean or trash the guy. He said "Critics Welcome" and I'm presenting this just as constructive criticism.
Posted on 1/17/13 at 10:07 am to Seven Costanza
quote:
basil, a few bay leafs, and some sprigs of thyme
quote:
parsley
that's a lot of herbs
Posted on 1/17/13 at 10:08 am to Seven Costanza
No cream of Tomato soup?
No pNut Butter?
Can't be gumbo!
OK seriously - Did you like it?
Yes? Then it looks great to me. Snowing here today. Would love a cup of Gumbo about now.
I do like rice with mine.
And you should never make French Onion Soup without really cooking them onions until they are very dark - regardless of what you like.
No pNut Butter?
Can't be gumbo!
OK seriously - Did you like it?
Yes? Then it looks great to me. Snowing here today. Would love a cup of Gumbo about now.
I do like rice with mine.
And you should never make French Onion Soup without really cooking them onions until they are very dark - regardless of what you like.
Posted on 1/17/13 at 10:34 am to Seven Costanza
I can't believe my eyes. A gumbo thread without Hooper27?????
Posted on 1/17/13 at 10:47 am to BugAC
quote:
Question on the green onions and parsley. It looks great, BTW, but wouldn't it get a little slimy with leftovers? I typically just cut up some green onions and let people add it if they want to. Just a question, if it doesn't make it slimy, i may add some to my gumbo.
I didn't find the leftovers slimy at all
This post was edited on 1/17/13 at 10:48 am
Posted on 1/17/13 at 10:47 am to Seven Costanza
Question:
Did you roast the turkey and use the bones for a homemade stock? If so, kudos.
Also, when I do this with duck or chicken, I use the fat rendered from the bird for the fat in the roux instead of oil. You wouldn't believe the difference in flavor it makes.
Did you roast the turkey and use the bones for a homemade stock? If so, kudos.
Also, when I do this with duck or chicken, I use the fat rendered from the bird for the fat in the roux instead of oil. You wouldn't believe the difference in flavor it makes.
Posted on 1/17/13 at 10:49 am to Party At LSU
quote:
Question:
Did you roast the turkey and use the bones for a homemade stock? If so, kudos.
Also, when I do this with duck or chicken, I use the fat rendered from the bird for the fat in the roux instead of oil. You wouldn't believe the difference in flavor it makes.
Yes sir I did and that is a great suggestion I'll have to try that.
Posted on 1/17/13 at 10:49 am to Y.A. Tittle
I agree with everyone I like my roux a lot darker. I remember I was kind of pressed for time the day I made this, but I wish I would have had it darker.
Posted on 1/17/13 at 11:33 am to Seven Costanza
Looks kind of oily on top, did you skim fat?
Posted on 1/17/13 at 11:48 am to Seven Costanza
looks yummy 
Posted on 1/17/13 at 12:04 pm to Seven Costanza
quote:
I threw in some parsley
Does parsley really add anything to a dish?
I've had a heavily herbed gumbo from a poster here recently and it was very tasty... I doubt he used parsley though.
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