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Jean Jenner’s Thanksgiving Leftovers Turkey and Sausage Gumbo
Gumbo is a Jenner family post-Thanksgiving tradition. (Photo: lawellphoto.com)
Use Thanksgiving leftovers for a delicious turkey and sausage gumbo. Read more here.
2 medium bell peppers
6 large sticks celery, including the inner tender sprigs and leaves
2 sweet onions
6 cloves garlic
1 bunch parsley, chopped, divided
1 cup fat (Jean uses ½ cup bacon grease and ½ cup vegetable oil, but you can swap based on what you have and like)
1 cup flour
1 quart chicken or beef broth
Meat (no skin) from leftover Thanksgiving turkey, chopped or torn (or meat from 2 rotisserie chickens), including all the juices
Any leftover vegetables from the turkey
1 pound sliced andouille sausage (or your favorite sausage)
1 cup leftover Thanksgiving gravy (or ½ cup Tony Chachere’s Instant Roux mixed well with cold water)
1 tablespoon Tabasco
1 tablespoon Worcestershire sauce
Salt and pepper to taste
Gumbo filé for serving, optional
Finely chop all the vegetables (do not use a food processor, as this will make them too fine). Place in a large bowl.
To make the roux, place the fat in a large cast iron pot or a large stockpot/Dutch oven, and heat over medium. When it starts to sizzle, add flour and stir constantly with a whisk or wooden spoon over medium heat so the roux does not burn. This can take 30 minutes to an hour, so have a glass of wine ready and a good movie on. When the roux is a peanut-buttery or cocoa color, add all the veggies and half the parsley. Immediately add the chicken or beef broth. Let simmer for 45 minutes on low. If it looks dry, add a little water as needed. Add the turkey and sausage, gravy, Tabasco, Worcestershire, and salt and pepper, and let the gumbo simmer for as long as you like. Hint: The gumbo is even better the next day and freezes beautifully. Serve with a green salad, French bread, and a scoop of rice (or cold potato salad if you are from Louisiana!). Sprinkle the rest of the parsley on top.
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