I am willing to bet money that most American families still have leftover thanksgiving turkey in their fridges. Turkey is like this weird miracle bird that no matter how much you eat - THERE IS STILL MORE TURKEY LEFT! So crazy! If Jesus had fed the crowds with rolls and turkey instead of loaves and fishes there would still be turkey in those baskets today! True story.
In other news...I GOT MARRIED! We are recovering from the wedding chaos et all and are trying to settle into our new home and our new lives. God is good. I have a whole laundry list of recipes to post - hopefully one day I will get around to them. : )
CarolinaTurkey and Sausage Gumbo
adapted from a Food and wine recipe
- 3 tablespoons vegetable oil
- 3 tablespoons flour
- 2 onions, chopped
- 2 ribs celery, chopped small
- 1 green bell pepper, chopped
- 1 10-18 ounce package frozen sliced okra
- 1 bay leaf
- 1 1/2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 1/4 teaspoon cayenne
- 1 3/4 cups canned crushed tomatoes in thick puree (one 15-ounce can)
- 6 cups chicken stock (broth)
- 1/2 pound smoked sausage, halved lengthwise and cut crosswise into 1/4-inch slices
- 1 pound leftover turkey chopped up (you can also use chicken here if you want! )
- In a large pot, heat the oil over moderate heat. Whisk in the flour and cook, whisking, until starting to brown, about 4-8 minutes - whisk continuously and make sure it doesn't burn! Reduce the heat to moderately low. Stir in the onion, celery, and bell pepper and cook until starting to soften, about 7 minutes. Add the okra, bay leaf, thyme, oregano, salt, black pepper, cayenne, and tomatoes. Cover and cook for 5 minutes.
- Stir in the broth and the smoked sausage. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the turkey and cook until just done, 4 to 5 minutes longer. Remove the bay leaf.
- Serve gumbo over rice.