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Get The Recipe. Why You Should Be Making Gumbo With Leftover Turkey. While Thanksgiving is a kind of whirlwind of cooking, gumbo is a slow process—one you might appreciate at the end of the busy ...
In a large enameled cast-iron casserole, whisk the flour with 1/2 cup of oil until smooth. Cook the roux over moderately low heat, whisking often, until deep brown, about 1 hour and 15 minutes.
Thanksgiving Turkey Gumbo This gumbo completely reinvents your turkey leftovers into this New Orleans crossover dish. Serve over a heaping mound of mashed potatoes or rice.
The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base. Variants use garlic, parsley, or shallots in addition to the three trinity ingredients. [1] The addition of garlic to the holy trinity is sometimes referred to as adding "the pope."
We first made Garten's brown-butter skillet corn bread for Friendsgiving, and it was the biggest hit on the menu. The corn bread — which serves 10 to 12 people — has a gorgeous golden-brown ...
Gumbo consists primarily of a strongly flavored stock, meat or shellfish (or sometimes both), a thickener, and the Creole "holy trinity": celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground sassafras leaves). Gumbo can be made with or without okra or filé ...
The earliest print reference to the dish is a 1982 Newsweek article that describes it as a new Prudhomme dish. [10] A 1983 New York Daily News article called the turducken "an example of his inventiveness." [11] In the 1960s, Prudhomme had worked as a chef at a series of resorts in Colorado and Wyoming.
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