This poultry gumbo recipe is really a champion and offers a very good way to apply your holiday leftovers. It's not only scrumptious but it possesses a method to eliminate wasted poultry.
You can be certain your loved ones will need this each year once the standard Thanksgiving and xmas holiday fare begins to get boring. It is so good you might find yourself baking a poultry other occasions of the year just so that you can get this to great gumbo.
Poultry and Oyster Gumbo
2 pounds andouille sausage or lean smoked sausage
8 ounces tasso (or any smoked meat)
4 large onions chopped
4 cloves garlic clove diced
1 cup eco-friendly pepper
1/4 cup chopped parsley
1 gallon water (chicken stock causes it to be better)
1-2 pounds remaining poultry meat
1 pint oysters (optional)
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon Red pepper cayenne
1 teaspoon file'
Chopped eco-friendly onions
Gradually boil andouille or sausage, tasso, carcass, onions, eco-friendly pepper, celery, garlic clove, parsley and seasoning within the gallon water for 2 hrs. Give a little water to exchange some that evaporates. When cooked take away the bones.
Next make create a roux inside a separate heavy skillet by mixing the flour and oil. Brown to milk chocolate color. Add roux towards the pot of steamed meat and vegetables combined with the remaining meat and oysters. Prepare on low heat for one hour. Add one tablespoon file', cover and let stand a few minutes.
TIP: Having a large spoon remove oil that floats to the peak while gumbo is simmering. This can remove almost all of the oil.
Serve over grain and sprinkle chopped eco-friendly onions on the top. Give a couple of drops of Tabasco or Louisiana Hot sauce. Excellent gumbo.