Getting this recipe to our tastes took six or seven iterations of pepper combinations, as the original, from Paul Prudhomme's Louisiana Tastes[1], calls for poblano chile peppers, which we have never been able to find locally.
Turkey Lurkey Gumbo
Seasoning mix[2]:
1 tablespoon salt
2 teaspoons dried basil
2 teaspoons paprika
1 1/2 teaspoons dry mustard
1 1/2 teaspoons onion powder
1 1/4 teaspoons garlic powder
1 teaspoon cayenne pepper
1 teaspoon dried chervil (or parsley)
1 teaspoon ground cumin
3/4 teaspoon ground dried Ancho chiles[3]
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 cup vegetable oil
1 cup all-purpose flour
2 pounds boneless turkey breast, skin removed and cubed
2 onions, chopped
5 bell peppers, seeded and chopped
1/2 head of celery, chopped (optional)
5 Anaheim peppers[4], seeded and chopped
8 Jalapeno peppers[5], seeded and chopped
1 pound Andouille sausage, cut into half-moons
6 cups chicken broth
Combine the seasoning mix ingredients in a small bowl.
Prepare all ingredients: chop peppers, onions, celery, and andouille, and put them in a large bowl. Cube turkey, move to another bowl. Sprinkle the turkey with about one heaping tablespoon of seasoning mix.
Next, make a red-brown roux by heating a large (6qt) heavy dutch oven [6] over high heat and adding the oil[7]. When the oil starts moving vigorously, add the cup of flour. Whisk to combine and continue stirring. Keep the flour moving constantly so that it doesn't burn. (If it burns, start over with a cleaned pot. I mean it.) It will take about six minutes to get a good, brown roux.
Immediately add the peppers, onions, andouille, celery, and the rest of the seasoning mix. Stir well, scraping the bottom until the roux is well distributed throughout the vegetables. Reduce the heat to medium, cover, and stir about every 2 minutes until 18 minutes have elapsed.
Add the turkey[8] and half the stock and turn the heat to high and bring to a boil. Stir every minute or so for about 10 minutes. Then add the rest of the stock, return to a boil, and turn the heat to low and allow the gumbo to simmer for about 10 minutes, or until the gumbo is golden and thick.
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[1] We make way too much Cajun food as a direct result of owning this book. |
