Louisiana-style gumbos are very easy to put together, especially when we start with leftover holiday turkey! (The only “hard” thing about it is making a dark roux. By cooking a combination of butter, oil and flour, stirring constantly over medium-low heat, you’ll get a silky, aromatic, dark roux that gives this stew a fabulous taste. Don’t leave this roux unattended, because it can go from brown to burned very quickly if you’re not careful.)
The attention to detail is worth it, though, because you’ll end up with a fragrant, thick, and delicious turkey and sausage gumbo that makes excellent use of your holiday leftovers!
Courses:Main Course, Dinner, Soups
Directions
In medium Dutch oven heat ½ tsp vegetable oil over medium-high heat and cook chorizo sausage until browned, about 8 minutes.
Transfer the cooked sausage to a cutting board and cut into ½” slices.
To Dutch oven, add butter, 2 Tbsp vegetable oil, and flour. Cook, over medium-low heat, stirring constantly, until the roux looks like melted milk chocolate, about 10 to 20 minutes.
Stir in bell pepper, onion, and celery and increase heat to medium-high.
Cook, stirring frequently, until the onions are soft, about 8 minutes.
Add the parsley, garlic flowers, Cajun seasoning, bay leaf, paprika, tomatoes, chorizo sausage, and turkey.
Cook, stirring, about 2 to 3 minutes.
Add chicken broth and bring to a boil, then reduce the heat and simmer, uncovered, until the gumbo is thickened slightly, about 45-60 minutes
Add salt and pepper to taste.
Serve in bowls with white rice, garnished with green onions.
