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How To Make Gumbo From Left-Over Chicken or Turkey
After you roast or slow cook a whole chicken or turkey and serve it, there is often a lot of meat left on the bones. This recipe describes how to turn that left-over poultry meat into a delicious Gumbo.
Ingredients
- 8 to 12 oz of left-over chicken or turkey meat
- 8 oz Andouille Sausage cut to 1/2 inch pieces
- 1 large Carrot cut to 1 inch pieces or less
- 1 large Potato cut to 1 inch pieces or less
- 1 medium Yellow Onion, coarsely chopped
- 3 stalks of Celery, coarsely chopped
- 2 14 oz Cans of Chicken Broth
- 1 packet of Chicken Gravy mix
- 1 packet of Onion Gravy mix
- 2 tablespoons Butter
- 1 tablespoon Garlic minced
- 1 can of Campbells Mushroom Soup
- 1 1/2 Cups of Water
- 1 cup Red Wine
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Cayenne Pepper
Methods/steps
- Place all of the Chopped Vegetables into a 2 to 4 Quart Sausce Pan or a Stock Pot. Pour the Chicken Broth over the vegetables and simmer for 30 to 40 minutes - until the vegetables are tender.
- Place the Butter and Minced Garlic in a medium sized sauce pan. Lightly toast the Garlic and then add and brown the the cut up Andouille Sausage pieces. Pour the sausage and garlic into a small bowl.
- Add 1 and 1/2 cups of cold water to the sauce pan. Stir in the two packets of gravy mix and whisk till smooth. Heat the gravy until it thickens. Then add back the sausage and garlic. Stir in the salt, black pepper, cayenne pepper, mushroom soup (straight from the can), and red wine. As a final step add the cooked chicken to the gravy.
- When the vegetables are done, mix the contents of both pans together and continue to simmer slowly until it is time to serve.
Additional Tips
This is a great meal for a cold day. Serve it with hot biscuits.
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