Smoked Turkey Gumbo Recipe
Recipe Ingredients
1 smoked turkey, carcus including any, skin
10 cup water (approximately)
1 onion, sliced
1 stalk celery, sliced
3 sprigs parsley
1 sprig fresh thyme, or 1/4 teaspoon, dried thyme
1 bay leaf
1/4 cup vegetable oil
1/4 cup all-purpose flour
1/2 cup finely diced onion
1/2 cup finely diced celery
1/2 cup finely diced green or red bell pepp, er
1 tsp chile powder (new mexico, californi, a or ancho)
1/2 tsp salt
1/4 tsp pepper
1/4 tsp dried thyme, crumbled
1/4 tsp dried oregano, crumbled
1/8 tsp cayenne (optional)
2 lb assorted, shellfish *
2 cup cooked long-grain rice
Recipe Preparation
* small raw shrimp, peeled and deveined; cooked crab meat; small
shucked oysters
Place the carcass in a stock pot, breaking it up, if necessary, to
make it fit. Add water to cover. Bring to a boil, reduce to a
simmer, and skim off any foam that comes to the surface.
Add the sliced onion, celery, parsley, thyme sprig and bay leaf;
simmer, uncovered, skimming occasionally, for 2 to 4 hours. (The
longer you cook it, the richer the stock will be.) Do not let the
stock boil or it will turn cloudy.
Heat the oil in a large, heavy skillet (preferably cast iron), over
medium heat. Stir in the flour and cook, stirring and scraping the
entire bottom of the pan at least every 10 seconds, until the
resulting roux cooks to a deep mahogany color, 10 to 15 minutes.
Adjust the heat to prevent scorching, which can give a bitter taste.
Turn off the heat and continue stirring a minute or two until the
mixture no longer gets darker on the bottom.
Carefully stir in the diced vegetables tables; don't let the roux
splatter it can cause nasty burns. Stir to coat the vegetables
evenly with roux; stir in the chile powder, salt, pepper, herbs and
cayenne; set aside. (The roux may be prepared to this point while the
stock cooks.) Strain the stock, let it stand until the fat rises to
the top, and skim off the fat.
Bring 8 cups of the stock to a boil in a large pot, stir in the roux
vegetable mixture and simmer until slightly thickened, about 15
minutes.
Add the shrimp, crab and/or oysters and simmer just until done, about
5 minutes. Taste for seasoning and correct if necessary. Serve in
soup bowls over small scoops of rice.
Serves 6 to 8.
PER SERVING: 255 calories 22 g protein, 21 g carbohydrate, 9 g fat
(1 g saturated), 92 mg cholesterol, 343 mg sodium, 1 g fiber.
Jay Harlow, San Francisco Chronicle, 11/23/92.
Posted by Stephen Ceideberg; December 2 1992.
Servings: 6
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Food Tips of the Week
Diet tipsAt the start of a diet, people most certainly look at food store and big brand food items labelled 'low in fat'. To do this is far too often a miscalculation, in that an item could be significantly reduced in fats, but nevertheless elavated in calories and carbs.
Some lower carbohydrate diet guidlines:
* Replace sugar with a low carb substitute such as splenda. Many recipes that need sugar can be adapted to make use of a sugar replacement like splenda. It is not exactly the same so you will need to expirement with it and it might not work for everything, but it does bake up nice in most cases.
Carotenoid foods
(includes paprika, rose hip puree and tomato ketchup)
These colorful healthy superfoods have high levels of carotenes thought to play a role in minimizing the chances of contracting, particularly of the esophagus. A good number also have a low calorie count, so should be included in your diet system.
Smoked Turkey Gumbo Recipe from Recipes 4U
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