Don't feel like you have to be stuck eating dry turkey sandwiches for days after Thanksgiving. Chef Jolie Oree-Bailey from Low Country Quisine shows you how to make an amazing Turkey Sausage Gumbo out of your leftovers.
½ lb. beef smoked sausage, cut in half moons, sautéedHeat vegetable oil on medium heat, 2-3 minutes.
Whisk in flour and continue to whisk periodically for 30-40 minutes until the roux becomes a chocolatey brown color. Be careful not to allow the roux to burn! Add bell peppers and onions, season with ¼ tbsp of seasoning salt and sauté until the veggies begin to soften, 7-10 minutes.Slowly stir in chicken stock. Then dry crab boil, liquid crab boil, ½ Tbsp seasoning salt, cayenne pepper, and browning if using.Add shredded turkey, sausage, and bay leaves. Allow to boil 5 minutes.
Reduce heat to low and simmer for 30-35 minutes to allow flavors to become well incorporated. Add okra during the last 5 minutes if using.
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