If you’re looking for gumbo-flavor without the daylong cook time, check out this recipe that utilizes leftover Thanksgiving turkey. No leftover turkey on hand? No worries, just buy a turkey breast and bake or pick up a rotisserie chicken from your grocery store for a simple swap. When cooking, be sure to allow the roux enough time to develop a deep caramel color. This will serve as a delicious flavor base for your soup. Fans of spice will love the kick from Spicy Andouille. Top each bowl with a few leaves of parsley for a fresh finishing touch. Be sure to serve with thick slices of crunchy French bread to help sop up the last few drops of broth. This soup feeds eight, making it the perfect day-after-Thanksgiving meal to serve lingering house guests.
1/2 pound andouille sausage, cut into 1/4-inch-thick slices
1/2 cup canola oil
1/2 cup (about 2 /8 oz.) all-purpose flour
1 cup chopped sweet onion (from 1 onion)
1 cup chopped green bell pepper (from 1 bell pepper)
Cook sausage in a medium nonstick skillet over medium, stirring occasionally, until browned, 7 to 8 minutes. Remove from skillet, and drain on paper towels.
Heat oil in a large Dutch oven over medium-high; gradually whisk in flour, and cook, whisking constantly, until flour is a deep caramel color, 7 to 10 minutes. (Do not burn mixture.)
Reduce heat to medium. Stir in onion, bell pepper, celery, garlic, and Creole seasoning, and cook, stirring constantly, 5 minutes. Gradually stir in Turkey Stock, turkey, okra, tomatoes, Worcestershire sauce, and andouille sausage. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 30 minutes. Stir in cooked rice, and serve immediately.