Photographs by Claire Decrease.

Blissful Thanksgiving, all. I hope your turkey was moist, your pie crusts have been flaky, and your racist kin have been absent. As soon as the massive meal is cooked and (largely) consumed, it will likely be time to show our consideration to leftovers, which is what we’ve been secretly ready for anyway. I’m an enormous fan of throwing all the pieces right into a sandwich, however when you’ve had your fill of that, you need to make an enormous pot of gumbo.

That is a part of Consuming Trash With Claire, a Proinertech collection the place Claire Decrease convinces you to remodel your kitchen scraps into one thing edible and scrumptious.

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There are a number of causes that is your best choice. For one, each leftover little bit of the chook—each meat and bones—get used, making certain no waste. It’s additionally an effective way to make use of any vegetable scraps, garlic skins, or onion ends you’ve got leftover out of your Thanksgiving prep. Gumbo can also be heat, comforting, and all the pieces I need on a chilly day, however the primary motive I like it’s that it has a very totally different taste profile out of your Thanksgiving feast. As an alternative of rosemary, sage, and thyme, we’ve got the holy trinity of celery, onion, and bell pepper, plus Cajun seasoning. Truthfully, you gained’t even know you’re consuming leftovers.

Everybody makes gumbo a bit in a different way, so be at liberty to mess around with this recipe and make it your personal. Some individuals like theirs soupy, however I like my gumbo to scale back down till it’s nearly a gravy (you may also simply add much less broth, which is dishonest however will get gumbo into your mouth sooner). Both manner you prefer it, you will want:

1 turkey carcass, with each little bit of meat removedAny and all vegetable scraps you cleverly saved from Thanksgiving prep (In the event you don’t have a lot, throw a few quartered onions, about 5 garlic cloves, and a few stalks of celery within the pot.)1 bay leaf1 tablespoon of rainbow peppercorns1 tablespoon white vinegar2 teaspoons saltWhatever leftover turkey you’ve got (intention for about 4 cups of chopped meat)1 pound of Andouille sausage, minimize into coins¾ cups of all-purpose flourApproximately three/four cups of some type of fats (vegetable oil or one thing with the next smoke level is preferable right here, as butter will style burnt)1 giant onion, chopped2 giant bell peppers, chopped (inexperienced is conventional, however I take advantage of one purple and one yellow)2 stalks of celery, chopped2 teaspoon Cajun seasoning, ideally Tony Cachere’s1 teaspoon of granulated garlic1 teaspoon of granulated onion

Make a inventory by tossing the primary six substances into an enormous pot, filling it with sufficient water to only cowl the contents, and letting it simmer for not less than 4 hours, skimming any “scum” off the highest and including extra water as wanted. As soon as it’s completed, pressure, chill, and get it into the fridge to chill. (Scrape the fats off the highest as soon as it solidifies.) This may be completed the evening earlier than you intend to make the gumbo, and may be saved within the fridge for as much as three days.

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Brown the sausage and put aside. Measure three cups of flour right into a bowl and weigh it, then weigh out that very same quantity of fats by weight. Mix the fats and oil in an enormous pot or enameled Dutch oven, and cook dinner over medium warmth, stirring slowly and continuously, till you’ve got a roux the colour of milk chocolate.

Season the greens with salt, pepper, Cajun seasoning, and granulated garlic and onion, and add them to the roux. Prepare dinner till the greens are mushy, then add within the sausage and inventory. Deliver the entire thing to a boil, then cut back and let all of it simmer for about 45 minutes. Add within the turkey, cook dinner till it’s heat. In the event you like a extra gravy-like gumbo, simply add much less broth, and slowly pour it into the roux, stirring repeatedly till you’ve got a thick sauce. (That is sort of dishonest, however it’s how I grew up making it.) Whether or not you make a soupy or gravy-like gumbo, each ought to be served with scorching rice, with scorching sauce and inexperienced onion so individuals can garnish it to their liking.


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