Text 30046, 89 rader
Skriven 2015-08-18 04:41:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1900
====================
 * Originally in: HOME_COOKING

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkey Gumbo
 Categories: Cajun, Vegetables, Pork, Poultry, Chilies
      Yield: 8 servings
 
      4    Ribs celery; chopped
      3 sm Yellow onions; chopped
      1 lg Bell pepper; cored, chopped
    3/4 c  Oil
      3 tb Olive oil
  1 1/3 c  All-purpose flour
     16 oz Andouille sausage; in thin
           - rounds
      1 sm Red bell pepper; cored,
           - chopped
      8 cl Garlic; minced
     10 c  Chicken stock or broth; as
           - needed
      2 tb Fresh thyme leaves; chopped
  1 1/2 ts Cayenne pepper
    1/4 c  Crystal hot sauce
    1/4 c  Worcestershire sauce
      2 ts Salt; as needed
  1 1/4 ts Fresh ground pepper; as
           - needed
      4 c  Pulled cooked turkey meat or
           - rotisserie chicken meat
 
  In a food processor, combine 1/4 cup chopped celery, 1/4
  cup chopped onion, and 1/4 cup chopped green bell pepper.
  Process until smooth.
  
  In a small bowl, combine 1/2 cup of the canola oil with
  the olive oil and whisk to combine. Transfer to a heavy
  medium saucepan or Dutch oven, add the flour, and place
  over moderate heat. Cook the mixture, stirring slowly and
  constantly, until the roux is dark brown, 20 to 25
  minutes. Add the puréed vegetables, and stir to combine.
  Cover and reserve.
  
  In a heavy large pot over moderate heat, warm the
  remaining 1/4 cup canola oil. Add the andouille sausage
  and sauté, stirring occasionally, until browned on all
  sides, 6 to 8 minutes. Add the red bell pepper, along with
  the remaining green bell pepper, and sauté, stirring
  occasionally, until just soft and brown, 3 to 4 minutes.
  Add the remaining celery and onions, along with the
  garlic, and sauté, stirring occasionally, until the onions
  are softened, 3 to 4 minutes. Add 8 cups of chicken stock,
  along with the thyme, cayenne pepper, hot sauce,
  Worcestershire sauce, and the reserved roux, whisking as
  needed to dissolve the roux in the liquid.
  
  Bring the gumbo to a boil, stirring frequently, then
  reduce the heat to low, season the gumbo with salt and
  pepper, and simmer, stirring frequently, until thickened,
  about 15 minutes. (The gumbo should have the consistency
  of chowder. If it thickens too much as it simmers, add
  additional stock; if it's too thin, in a small bowl, stir
  together 1 tablespoon all-purpose flour and 3 tablespoons
  canola oil and gradually add this mixture to the gumbo,
  simmering the mixture for a few minutes between additions,
  until the desired consistency is reached.) Add the turkey
  meat and simmer, stirring occasionally, until the turkey
  is heated through, about 5 minutes. Serve hot. DO AHEAD:
  The gumbo can be prepared ahead and kept, covered in the
  refrigerator, up to 3 days, or frozen, in an airtight
  container, up to 3 months. To reheat: Warm the gumbo in a
  heavy pot over moderate heat, adding additional chicken
  stock as needed to adjust the consistency.
  
  by Chris Shepherd; Underbelly, Houston, Texas
  
  Epicurious | October 2013
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 12 February 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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