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Recipes

Turkey Bone Gumbo Recipe

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From Nola Cuisine

Smart cooks never throw away a chicken carcass, or god forbid, a Thanksgiving Turkey carcass! I always look forward to post Thanksgiving Turkey Bone Gumbo, which is a wonderful way to utilize the meat, carcass, and in my case, dressing. In place of the rice I like to serve this with leftover dressing, which is just incredible with this Thanksgiving flavor packed Gumbo!

Turkey Bone Gumbo Recipe

1/2 Cup Vegetable Oil
3/4 Cup All Purpose Flour
4 Tbsp Creole Seasoning
1 Cup Onions, diced
1/2 Cup Red Bell Pepper, diced
1/2 Cup Celery, Diced
1 1/2 Cups Andouille Sausage, cubed
3 Tbsp Garlic, chopped
6 Cups Turkey Stock
3 Fresh Bay Leaves
Leftover Thankgiving Turkey Meat
2 Tbsp Worcestershire Sauce
Hot Sauce to taste
Kosher Salt to taste, if necessary
2 Tablespoons Italian Parsley, chopped
1/4 Cup Thinly Sliced Green Onions
Leftover Thanksgiving dressing, or Oyster Dressing
Fresh French Bread

Mix your onion, celery, and bell pepper together: The Holy Trinity.
Heat the oil in a cast iron dutch oven over medium heat. Whisk in the flour to make a milk chocolate colored Roux (making a Roux). Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften. Add the cold stock, remaining seasoning, and Garlic. Bring to a Boil. Bring this down to a simmer and let it go for at least 2 hours, stirring occasionally. About 10-15 minutes before you’re ready to serve, add the leftover Turkey to the pot. Add the Worcestershire, Hot Sauce, and 1/2 of the Green Onions. Serve with hot leftover dressing, crusty French Bread, and a good cold beer (I like Dixie or Abita Amber).

Garnish with green onions, and the parsley.

For the Turkey Stock:

Break apart the Turkey carcass and cover by 2 inches with cold water in a large stock pot. Slowly bring it up to almost a boil. Skim off any scum and fat that rises to the surface. Reduce the heat and maintain the heat at a bare simmer, continut to skim.

Add:

4 Cups of roughly chopped onion
2 Cups roughly chopped carrot
2 Cups roughly chopped celery
1 Tbsp Black Peppercorns
2 Bay leaves

Simmer for 4-6 hours. In the last hour add, a small bunch of fresh Thyme, 1 bunch of parsley stems. Strain through a fine mesh strainer, discard the solids.

Stock freezes wonderfully.

Thanksgiving Related Posts:

Turducken
Oyster Dressing Recipe
Praline Sweet Potato Recipe

Be sure and visit my ever growing Index of Creole & Cajun Recipes!

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Recipes

New Orleans Style Bordelaise Sauce Recipe

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For my wife’s first home cooked meal since coming home from the hospital with our little Anna (new pic added). I made Grilled Marinated Pork Chops with New Orleans Style Bordelaise sauce, green onion mashed potatoes, and asparagus. Just good old home cooking. It really hit the spot for both of us since we spent the last five days eating inedible hospital food and a lot of take out.

New Orleans Style Bordelaise is very different than the classic french wine sauce; actually it bears absolutely no resemblance and it has as many variations as there are cooks in New Orleans. Probably the best use for this sauce is tossed into pasta, preferably spaghetti, but I like it very much over a grilled Ribeye or any grilled meat. I made sure to also pour some over the asparagus. The recipe:

New Orleans Style Bordelaise Sauce Recipe

3 Tbsp Extra Virgin Olive Oil
4 Cloves of Garlic, roughly chopped
1 Sprig of Thyme
1 Bay Leaf
1 Spritz of fresh lemon juice
1/2 stick of Unsalted Butter
1 Tbsp Italian Parsley, minced
Salt & Pepper to taste

Add the oil to a heated saute pan. Add the garlic, Thyme, and Bay leaf. Saute the garlic until it just starts to slightly brown then add the lemon juice, and the cold butter, incorporating by shaking the pan back and forth until melted. When the butter is totally melted strain the sauce through a fine mesh sieve, then add back to the pan. Add the parsley and season to taste with Kosher salt and pepper.

Makes around 1/3 of a cup.

For the Pork:

I marinated the pork in garlic, Rosemary, lemon juice, a little creole mustard, extra virgin olive oil, and red pepper flakes for about 2 hours. I grilled it to a little over medium.

For the Asparagus:

First blanch the asparagus until al dente, then shock in an ice bath. Remove from the water and set aside until just ready to eat.
To serve heat 1 Tbsp Extra Virgin Olive Oil & 2 Tbsp Unsalted butter in a saute pan. Add a crushed clove of garlic to the pan with the asparagus. Heat through and season well with salt & pepper.

For the Green Onion Mashed Potatoes

Peel and boil 3 Russet Potatoes, drain and mash with a potato masher. In a mixing bowl add the potatoes, 2 Tbsp Green Onions, 4 Tbsp Unsalted butter and enough cream or half & half to make them nice and creamy. Season well with salt and pepper.

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Recipes

Chicken and Andouille Sausage Gumbo Recipe

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From Nola Cuisine

Yesterday was bitter cold here in the Detroit area, perfect Gumbo weather, so I whipped up a small batch to warm our souls.

When it comes to chicken for soups, I’m a leg & thigh man. For my money you can’t beat that moist, flavorful dark meat just melting away in the pot.

I don’t like my Gumbos too thick or too thin, but just in the middle, like velvet on your tongue.

It’s hard to believe that this is the first Gumbo that I’ve featured on this site, I don’t know how that happened, being that Gumbo is pretty much one of the cornerstones of New Orleans Cuisine, as well as one of my favorite things in the world to cook (and eat, for that matter). Better late than never I always say, here is the recipe:

Chicken and Andouille Sausage Gumbo Recipe

1/2 Cup Vegetable Oil
3/4 Cup All Purpose Flour
4 Tbsp Creole Seasoning
1 Cup Onions, diced
1/2 Cup Green Bell Pepper, diced
1/2 Cup Celery, Diced
1 1/2 Cups Andouille, sliced
3 Tbsp Garlic, chopped
6 Cups cold Chicken Stock
3 Fresh Bay Leaves
4 Chicken Thighs, seasoned liberally with Creole Seasoning
2 Tbsp Worcestershire Sauce
Hot Sauce to taste
Kosher Salt to taste, if necessary
2 Tablespoons Italian Parsley, chiffonade
1/4 Cup Thinly Sliced Green Onions
Creole Boiled Rice
Fresh French Bread

Bake the chicken thighs in a 350-400 degree oven until brown.
Mix your onion, celery, and bell pepper together: The Holy Trinity.
Heat the oil in a cast iron dutch oven over medium heat. Whisk in the flour to make a milk chocolate Roux (making a Roux). Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften. Add the cold stock, the remaining 1/4 trinity, remaining seasoning, and Garlic. Bring to a Boil. Bring this down to a simmer, add the baked thighs and let it go for at least 2 hours, stirring occasionally. About 10-15 minutes before you’re ready to serve, remove the Chicken from the bone and add the meat back to the pot. Add the Worcestershire, Hot Sauce, and 1/2 of the Green Onions. Serve with Creole Boiled Rice, crusty French Bread, and a good cold beer (I like Dixie or Abita Amber).
Garnish with green onions, and the parsley.

* I prefer Chicken Thighs for my soups and Gumbos. It’s the misunderstood portion of the bird, which is fine by me because it keeps the price down. I get them bone in, then Cartel wrap the bones and stick them in the freezer for stock. I’m like a Vulture when it comes to bones for stocks, my freezer looks like the Catacombs (animals only of course).

This makes about 3-4 Main Course Servings

Related Recipes:

Turtle Soup Recipe
Red Bean Soup Recipe

Check out my Creole & Cajun Recipe Page, an index of all of the recipes (so far) on this site!

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