Recipe of the Week


Prep Time: 1½ Hours
Yields: 12 Servings

Serve this gumbo for the holidays and you will be duplicating an age-old bayou tradition. You can make this gumbo with fresh chicken too, but it is a particularly delicious way to use up Thanksgiving leftovers.

4-5 pounds leftover turkey
1 pound andouille, sliced
1 cup vegetable oil
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
¼ cup minced garlic
1½ cups flour
3 quarts chicken stock
2 cups sliced green onions
1 cup chopped parsley
salt and cracked black pepper to taste

In a 2-gallon stockpot, heat oil over medium-high heat. Once oil is hot, add onions, celery, bell peppers and garlic. Cook 3-5 minutes or until vegetables are wilted. Whisk in flour until a light brown roux is achieved. Do not scorch. Should black specks appear, discard and begin again. Add turkey and andouille, blend into vegetable mixture and sauté 15 minutes. Add chicken stock, one ladle at a time, stirring constantly. Bring to a rolling boil, reduce to simmer and cook 1 hour. Blend in green onions and parsley. Season with salt and pepper. Serve over steamed white rice.


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