Gumbo with turkey

Gumbo with turkey – a detailed recipe for cooking.

Recipe author – Katie Lee

Time: 3hour. Difficulty: easy Portions: 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Gumbo

• 450 gr smoked sausage, sliced
• 220 gr butter
• 1 tbsp. (125 gr.) Wheat flour
• 2 onions, diced
• 2 celery stalks, diced
• 1 green bell pepper, diced
• 1 tbsp. l creole seasoning
• Steamed rice for serving

Turkey broth

• 1 skeleton (frame) of turkey
• 2 bay leaves
• 2 celery stalks, diced
• 2 broth cubes, chicken
• 1 carrot, coarsely chopped
• 1 onion, chopped

Recipes with similar ingredients: sausage, sweet pepper, celery, kajun seasoning, bay leaf, rice

Recipe preparation:

1. Make turkey broth: remove leftover meat from skeleton turkeys and chop or chop coarsely so that there are no large pieces. Refrigerate until ready to use.
2. Place the turkey skeleton in a large saucepan with 10 tbsp. water (you can use the remaining turkey broth), laurel leaf, celery, bouillon cubes, carrots and onions. Bring to boil, reduce heat and simmer for about 1 hour.
3. Make a gumbo: in a large cauldron over medium heat melt the butter. Add flour and reduce heat to minimum. Fry, stirring constantly, until mixture chocolate brown, about 15 minutes Do not let the mixture burn. Add onions, celery and green peppers and cook until vegetables will not become soft, another 5 minutes.
4. Strain the turkey broth through a fine sieve and add it to cauldron, as well as turkey meat and sausage. Bring the mixture to a boil; simmer for 1 hour. Add Creole seasoning, salt and pepper. Serve gumbo with steamed rice.