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Leftover Turkey and Sausage Gumbo


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Smoked 15lb turkey, brined, injected, added a small piece of cherry chunk for smoke @ 300-325 degrees, for just over two hours. Pulled when the breast hit 165 degrees.

 

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Turned out really good! Decided to make gumbo with the left overs. 

 

Made the stock from the bones.

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Everything prepped and ready to go.

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Made roux with bacon grease and flower. 

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All done, now to leave it on a slow simmer for the day.

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After sitting on a low simmer for the majority of the day. 

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Added some zaterains creole seasoning, oregano, salt, pepper, and thyme. I've never had authentic gumbo before, and I dont think this is the traditional way of making gumbo? But this is the third time I've made it and it seems to be a hit at home and in my office. Plus, it was a great way to use some of the left over turkey. 

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