Turkey Sausage Gumbo

Don't feel like you have to be stuck eating dry turkey sandwiches for days after Thanksgiving. Chef Jolie Oree-Bailey from Low Country Quisine shows you how to make an amazing Turkey Sausage Gumbo out of your leftovers.

The recipe yields approximately 10 servings.

Ingredients

• ½ c all-purpose flour
• ½ c vegetable oil
• ½ c yellow onion, medium dice
• ¾ c green bell pepper, medium dice
• 1 Tbsp minced garlic
• ½ c crushed tomatoes
• 12 c chicken stock
• 3 bay leaves
• 1 Tbsp dry crab boil
• 1 Tbsp liquid crab boil
• 1 tsp cayenne
• ¾Tbsp seasoned salt ( ¼ Tbsp w/ veggies. ½ Tbsp to season gumbo)
• ½ lb. beef smoked sausage, cut in half moons, sautéed
• 3 Tbsp Browning -optional to darken roux
• 5 c Shredded turkey
• 1-2 c Okra (optional)

Method

1. Heat vegetable oil on medium heat, 2-3 minutes.
2. Whisk in flour and continue to whisk periodically for 30-40 minutes until the roux becomes a chocolatey brown color. Be careful not to allow the roux to burn!
3. Add bell peppers and onions, season with ¼ tbsp of seasoning salt and sauté until the veggies begin to soften, 7-10 minutes.
4. Stir in crushed tomatoes and then garlic. Sauté for 3-5 minutes.
5. Slowly stir in chicken stock. Then dry crab boil, liquid crab boil, ½ Tbsp seasoning salt, cayenne pepper, and browning if using.
6. Bring gumbo to a boil using medium high heat.
7. Add shredded turkey, sausage, and bay leaves. Allow to boil 5 minutes.
8. Reduce heat to low and simmer for 30-35 minutes to allow flavors to become well incorporated. Add okra during the last 5 minutes if using.

Enjoy with steamed rice!