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When I first decided to share my recipe for gluten-free gumbo with you, I was going to make seafood gumbo. I LOVE (big puffy heart) seafood gumbo. However, Thanksgiving was just a few days ago and we had tons of left over turkey. In my house there is no better way to use leftover turkey than to make a gumbo and turn it into a delicious holiday party recipe. Now while most good gumbos start with a roux, this one is roux-less. I heard you gasp out loud at your computer screen but trust me on this one ok?
Since I was using leftovers I had almost everything I needed to make my gumbo. I just had to run to Walmart to pick up one special ingredient! Tabasco Original Red Sauce, which can be found in the same aisle as the other sauces such as BBQ sauce.
Not only is this recipe easy to make but it makes a great holiday party foof for holidays such as New Year’s Eve because it feeds a crowd. It is also perfect for leftovers on those busy December nights. Please tell me I’m not the only one with a calendar exploding with holiday activities? Please!!!!
First you need some left over turkey. If you don’t have turkey, chicken will do! You can even grab a rotissarie chicken from the deli!
Here’s our left over turkey:
We picked it apart and ended up with 5 cups of chopped up turkey. Set this aside for later use!
Next we took the bones and caucus of the turkey and put it in a big pot with 12 cups of water and 1/2 cup each of chopped celery and onion. Cook this on high until it comes to a boil then reduce the heat and let it boil for 45 minutes to an hour to create a stock. The turkey stock is what is going to replace your roux for this gumbo!
When the stock is finished cooking you’re going to strain all of the bones, skin, and turkey gunk out of the pot, just leaving the broth! You should have about 9 cups of broth . To this you’re going to add:
- the 5 cups of turkey you chopped earlier
- 2 teaspoons of salt
- 1/2 teaspoon of poultry seasoning
- 1 teaspoon of Cajun seasoning
- 1 bay leaf
- 1 teaspoon of Tabasco Original Red Sauce
- 1 lb of sausage sliced
Bring this to a boil, then let simmer for 45 minutes to an hour. Remove the bay leaf before serving and add more Tabasco Original Red Sauce to taste, as some like my husband like their gumbo a little spicier than others! Eat and Enjoy!
What are your favorite ways to use Tabasco Sauces? Do you have a favorite flavor?
- 1 turkey for turkey meat and stock
- 12 cups of water
- 1/2 cup celery
- 1/2 cup onion
- 2 teaspoons salt
- 1/2 teaspoon poultry seasoning
- 1 teaspoon Cajun seasoning
- 1 bay leaf
- 1 teaspoon Tabasco Original Red Sauce
- 1lb sliced smoked sausage
- Pick all of the meat off of your turkey, you need about 5 cups of chopped turkey meat. Set aside chopped meat
- Place turkey bones and caucus with 12 cups of water, and 1/2 cup each of diced celery and onion into a large pot
- Cook on high until it comes to a boil then reduce heat and boil for 45-60 minutes
- Strain stock so that all you have left is the broth, you should have about 9 cups of broth
- Add to broth: 5 cups of turkey, 2 teaspoons of salt, 1/2 teaspoon of poultry, seasoning, 1 teaspoon of Cajun seasoning, 1 bay leaf, 1 teaspoon Tasbasco Original Red Sauce, 1 lb of sliced smoked sausage
- Cook on high until the gumbo comes to a boil and then simmer for 45-60 minutes, stirring occassionaly
- Remove bay leaf
- Serve over rice
- Chicken can be used instead of turkey
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