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#301

It’s that moths fuckin time of the year...

There was actually more chicken than sausage in the pot... that wasn’t a great scoop, all the sausage from the top got in there  

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Edited by Etexhorn13

  • 3 weeks later...
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  • Sausage and turkey gumbo from the fried turkey stock.

  • Irwin F Fletcher
    Irwin F Fletcher

    I'm going to call this my first time making gumbo. Made some back on Jan 1st 2022, though I discovered about half way into the process I had Covid, as I couldn't taste or smell anything. This batch

  • South Austin
    South Austin

    Turkey gumbo. Shit’s good, yo.

Posted Images

#302

Any special tips on using leftover turkey and carcass to make a gumbo on Friday?  Should I save the drippings and incorporate them somehow?  It will have butter in it because I'm putting pads of butter under the turkey skin.

#303
9 minutes ago, jimmyjazz said:

Any special tips on using leftover turkey and carcass to make a gumbo on Friday?  Should I save the drippings and incorporate them somehow?  It will have butter in it because I'm putting pads of butter under the turkey skin.

Cross posting Turkey thread:

 

Summary:

Use the carcass to make a stock and the left over dark meat.

#305
Just now, jimmyjazz said:

What's "leftover dark meat"?

Further summary:  If there is any left, you don't add to the gumbo until close to the end of the cook since it's already cooked.  If there's not, you don't make Turkey Gumbo.

#307
15 minutes ago, jimmyjazz said:

Any special tips on using leftover turkey and carcass to make a gumbo on Friday?  Should I save the drippings and incorporate them somehow?  It will have butter in it because I'm putting pads of butter under the turkey skin.

It's gumbo, you put what you want to eat in it. 

Use the carcass to make stock prior, though. Instant pot works great. 

#308

Instant pot makes great stock in about an hour. If you spatchcock your turkey you'll have stock in time to use for gravy.

#309
2 minutes ago, elfenix said:

Instant pot makes great stock in about an hour. If you spatchcock your turkey you'll have stock in time to use for gravy.

Probably good for saving time. But don’t you want a longer simmer — couple hours or so — to get better flavor for the stock?

#310
2 minutes ago, South Austin said:

Probably good for saving time. But don’t you want a longer simmer — couple hours or so — to get better flavor for the stock?

Not really- that being said I do mine for about 2 hours, with a little vinegar, and the resulting stock has so much collagen it’s like jello. 

#312

So long as you know it’s salted then go ahead and add salt to the stock. Otherwise, it’s like salted butter. If you aren’t careful you can over salt a dish. I think it’s easier to not salt my stock so I can more easily control the salt content of the final dish.

#313
2 hours ago, jimmyjazz said:

Just the usuals for the stock -- bones, water, onion, carrot, celery, salt & pepper, etc.?

Yep, minding the above.a little apple cider vinegar helps. I like silky broth, I try to include more connective tissue- joints, knuckles, wing tips, spine etc etc the better. 

#314

Just found a couple of picked over turkey leg quarters we froze after Easter.  Tossed them in the pot with 6 qts of water, onion, carrot, et al. and am giving some homemade stock a try for the dressing. If all goes well, tomorrow's carcass will be getting done for the gumbo.  Skimmed the top for a bit, and we're off to the races.

Edited by dcbc

#315
6 hours ago, jimmyjazz said:

Just the usuals for the stock -- bones, water, onion, carrot, celery, salt & pepper, etc.?

i've always heard not to salt stock as you tend to concentrate it later. 

#321

67450f2f4d048e1174aad1ecf3e810bc.jpg

Turkey carcass stock
3 link andouille
HEB rotisserie chicken to be added at the end

Decided no okra this time. Will add File.

#322

We're at the first good part where I can sit down for a couple of hours. fb3d65ff0c66c155fa6b6632dec1d034.jpg139b82b088301ed5dd1ea5dedaff1893.jpg5ec6b672adc171faba7a7afb4cda237d.jpg

#328
damn that looks perfect. 

For chicken and sausage this was a very good batch.

I fried up the sausage in the Dutch oven and then made the roux in the residual drippings. I was worried about it burning as I made the roux on pretty night heat. In the end it all worked out swimmingly and I was able to get a dark roux in maybe 25 min. Usually takes me closer to 45.
#329

The darker the berry the sweeter the juice.  I feel like I am pussying out too early. Nice stuff guys. 

Edited by Anastasis
isweatergod

#332
1 minute ago, ERhine said:

You’re using an oven. So, of course you are.

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FTR I finish on the stove top. 

#338
6 minutes ago, HouTex said:

Am I the only guy that scrapes the sides of the pot as it cooks?

As you can see from the pics, I do at the beginning, but after 3-4 beers I slack off.

#343
As you can see from the pics, I do at the beginning, but after 3-4 beers I slack off.

By the way, it looks fantastic. I would nail that gumbo.
#344

I know some folks like to be all secretive and shit about their gumbo, but I’ll pass along a great tip from my Cajun friend in Breaux Bridge — a few dashes of Worcestershire and/or soy sauce go a long way to give it a nice unami kick.

Edited by South Austin

#345
4 minutes ago, HouTex said:


By the way, it looks fantastic. I would nail that gumbo.

Thanks, man. It’s my first offering on this thread after lurking for so long. Credit to my Cajun friend who passed along her method about 15 years ago, and to @Brisketexan who also emphasized several years ago the importance of homemade stock.

#346

Fish sauce does too. 

7 minutes ago, South Austin said:

I know some folks like to be all secretive and shit about their gumbo, but I’ll pass along a great tip from my Cajun friend in Breaux Bridge — a few dashes of Worcestershire and/or soy sauce go a long way to give it a nice way unami kick.

Fish sauce, too.

  • Popular Post
#347

Smoked turkey and andouille.

I've used the Prudhomme recipe in the past that involves rubbing down chicken with blackening spice and browning it all, pulling it out and then adding it back to cook through. Man, it's way easier when the meat is already cooked ahead of time. :)2db1206e26989b9afec9ee8bbeec33a3.jpg3ee532071c88686a68893379f279be5c.jpgfa30508fa054cd27abc337080e1457cc.jpg

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#348

This thread inspired me.

Made several quarts of stock from the leftover fried turkey carcass. Thanks to y’all, instead of doing the typical turkey noodle soup we opted for gumbo. Damn, the homemade stock really brings it home. Disappeared quickly.
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  • 4 weeks later...

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