Turkey and Smoked Sausage Gumbo (with oven made roux)

 

First you make a roux.....So begins hundreds of gumbo recipes.  If you've ever stood at the stove for a half hour stirring a roux, being extremely careful not to allow it to burn, you'll be happy to know I took one for the team and tried the oven roux method.  If there's anyone's opinion and methods in the kitchen that I trust, it's Alton Brown.  

Here's what I did following his instructions!

Heat the oven to 350 degrees F.  In a heavy cast-iron skillet, add 1 cup of flour and 1 cup of vegetable oil.

Whisk together until well blended.

Place in the pre-heated oven and remove from oven every 30 minutes to stir.  When the roux reaches your desired color, remove from oven.  This can take anywhere from 1 - 2 hours.  I let this batch stay in the oven for 1 hour.  If you want yours darker, let it remain in the oven longer, stirring every 30 minutes.

Now, while the roux is doing its thing in the oven, you'll need to do the prep work for the remainder of the ingredients.

2 medium yellow onions, chopped

1 large green bell pepper, seeded and chopped

3 ribs celery, sliced

1 heaping tablespoon of garlic

When the roux is ready, remove from oven and add the prepared vegetables and garlic all at once.  There will be some splattering of the hot roux when the cold veggies are added so be mindful of that! Stir to completely coat the vegetables with the roux as they begin to soften from the heat of the roux.

For this recipe, you'll need about 4 quarts of turkey stock.  For instructions on how to make your own stock, click HERE.

Have the stock simmering in a large Dutch oven.  I used a 7.25 quart size.

Add the vegetables to the stock along with 2 bay leaves, 1 - 2 t. of Creole seasoning, and 3 - 4 cups of cooked cubed turkey.

For the sausage, I used Conecuh Hickory Smoked Sausage.  I sliced it into 1/2" pieces and browned it in a large skillet.  When browned, drain the fat and discard.  Add the prepared sausage to the pot.

Bring to a boil and reduce to a simmer.  Partially cover the pot and let simmer for 2 - 3 hours, stirring occasionally.  Spoon off any fat that rises to the top of the pot and discard.  Taste and adjust seasonings if needed.  

Ladle gumbo over cooked white rice and top with chopped parsley and/or sliced green onions.

OR, if you prefer, make a big bowl of potato salad and top your gumbo with a generous serving!

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