Ingredients
- 1/2c oil or leftover bacon grease or something similar
- 1/2c all purpose flour
- 2 large onions, chopped
- 2 red bell peppers, seeded, chopped
- 4 celery ribs, chopped
- 8 cloves worth of garlic
- 1 tsp cayenne
- 1/4c white vermouth
- 1 tbsp dried thyme
- 4 bay leaves
- 1 28-ounce cans diced tomatoes with juice
- 4-6ish cups turkey stock with turkey
- 1 package (?) andouille sausage (I think about 1 lb), cut into 1/2" slices
- 1 16-ounce packages sliced frozen okra
- 1 lb peeled (tail off) de-veined shrimp.
- Salt to taste
- Gumbo filé to taste
So, it's important to note before you start that we made the turkey stock as follows: chop up the turkey carcass and place in a slow-cooker. Cover with water, and leave for about 24 hours. Fish out any bones. DONE.
In a huge pot, add the grease / oil. Heat until quite hot, then add the flour. Stir around this paste, cooking over medium heat, for about 5 minutes. If you use oil, at least, it's supposed to turn reddish-brown through this process. Ours started out that color, so who knows. Anyway, add the onions, peppers, and celery. Cook until everything is quite soft - about 20 minutes. Then add the garlic and cayenne and cook another couple minutes. Then add the vermouth, thyme, and bay leaves. Turn to high heat and cook for a minute, before you add the tomato, stock, and sausage. Bring to a boil and simmer for 20 minutes, then add the okra and simmer for another 10 minutes. Finally add the shrimp and cook until just fully opaque (3-5 minutes). Salt to taste (ours needed quite a lot).
Serve.
Thoughts: Great flavor. Claire and I agree that we could have used more turkey - we could have had more, but we ate a lot of the turkey before we tried this. I think the amount of shrimp and sausage was good, though. We agree that the flavor was great.
Disaster Index: 1/10, but it made so much we'll be eating it for like 2 weeks.
