Change up your thanksgiving leftover routine by making this amazing Leftover Turkey Gumbo Recipe with Shrimp and Brown Rice!
Servings: 11/2 gallons
Prep Time: 30 minutesminutes
Cook Time: 1 hourhour30 minutesminutes
Total Time: 2 hourshours
Ingredients
For the Roux:
6tablespoonsof unsalted butter
1 1/4cupsof Bob’s Red Mill All-Purpose Flour
For the Gumbo:
2tablespoonsof olive oil
1poundof shelled 30/40 shrimp
2peeled and small diced small yellow onions
5small diced stalks of celery
4finely minced cloves of garlic
2each seeded and small diced red and green bell peppers
1tablespoonof gumbo filé
3cupsof cooked chopped leftover turkey
2cupsof cooked medium diced leftover ham
8ouncesof cooked sliced andouille sausage
96ouncesof chicken stock
1poundof sliced frozen okra
1tablespoonof chopped fresh thyme
2tablespoonsof chopped fresh parsley
4cupsof cooked Brown Rice
Kosher salt and fresh cracked pepper to taste
Worcestershire and Tabasco sauce to taste
Instructions
Roux: In a large pot add in the butter and flour and make a dark roux over medium-low heat, about 6 to 8 minutes. Remove the dark roux and set aside.
Next, add in 1 tablespoon of olive oil to the pot and cook the shrimp over medium heat until they are just about cooked and then remove them and chill.
Next, add the remaining 1 tablespoon of olive oil to the pot and sear the onions, celery, garlic and peppers for 5 to 6 minutes or until tender.
Stir in the gumbo filé and then add in the turkey, ham, sausage and chicken stock and bring it to a boil over high heat.
Once boiling stir in the roux and continue to stir until it becomes thick.
Finish by adding the okra, thyme, parsley and shrimp and simmer over low heat for 10 minutes before serving.
Serve the gumbo over the cooked brown rice and garnish with optional garnishes: crispy prosciutto ham, lemon zest, chopped parsley and thyme.