December 27, 2011
What do you do with holiday leftovers?
Holiday dinners are filled with delicious roasted meats. Your holiday menu might have included roasted chickens, quails, turkey, duck, pork, lamb, or beef. You have a tray of leftovers in your refrigerator but are tired of warming up the same hot plate or making a leftover sandwich.
Since nothing goes to waste in my house, this easy gumbo is the perfect solution to my leftover woes. Go ahead, get adventurous, and boil your carcasses (if you have one) to make your stock. Want to learn how to make a roux? Click here.
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 ½ cups chopped onions
- 1 cup chopped celery
- 1 cup chopped bell peppers
- 1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into ½-inch slices
- 1 pound boneless chicken meat or turkey, cut into chunks or shredded
- ½ teaspoon cumin
- ½ teaspoon ground paprika
- ½ teaspoon dried oregano
- 1 ½ teaspoons salt
- ⅛ teaspoon cayenne pepper
- 3 bay leaves
- 6 cups chicken broth or homemade stock
- 1 tablespoon file powder, optional
- Cooked rice, for serving
- Combine the oil and flour in a large pot over medium heat (use a cast iron one if you have it). Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the meats, spices, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and broth are well combined. Bring to a boil, then reduce the heat to medium-low. Cook, uncovered, stirring occasionally, for 2 hours.
- Before serving, skim off any fat that rises to the surface. Remove from the heat. Stir in file powder, if using. Remove the bay leaves, and serve in deep bowls.
- Add ¼ cup of cooked rice on top.