Tuesday, August 10, 2010

Gumbo and Turkey Sausage Recipes

I made homemade turkey sausage yesterday and later also made my gumbo using the sausage.  Both of these are great recipes.  For both I basically looked up some recipes and came up with my own based on my own tastes and a little trial and error.  I do that alot with my recipes. 

As for the gumbo recipe I found two or three recipes from people that were experts on Cajun cooking and sort of combined the recipes and made some tweaks to make it my own.  When I made this yesterday, I didn't have any shrimp on hand and didn't put in any chicken either but I did have some leftover BBQ and it was great!  Possibly the best batch I've ever made.  I substituted the shrimp stock for chicken stock.  You can pretty much substitute any kind of meat (well, maybe except lunch meat).  This is spicy, so if you don't like spicy food you can try cutting the Cayenne pepper back to 1/4 - 1/2tsp.  I myself love spicy food and to me this isn't that spicy but it does have a nice kick. 

Homemade Turkey Sausage
1 lb. Ground turkey
¾ tsp. Ground ginger
1 ½ tsp. Salt
2 tsp. Sage
¼ tsp. Cayenne pepper
1 tsp. Ground black pepper
½ tsp. Onion powder
2 cloves of garlic or 1 tsp. Garlic powder
½ tsp. Dried thyme
½ tsp. White pepper
1 ½ tsp. Splenda brown sugar or 3 tsp. Brown sugar
1 tsp. Paprika
dash allspice

Mix everything together in a large bowl. Knead until all spices are incorporated well.

Heat a skillet over medium-high heat and coat with nonstick cooking spray or a small amount of olive oil. Form the turkey sausage into patties and fry until browned on both sides and no longer pink in the center. Cook approximately 15 minutes.

Tip:
for maple sausage add
¼ tsp. Maple flavoring or 2 tbsp. Maple syrup

 
Chicken, Shrimp and Sausage Gumbo
12 - 16 oz. of shrimp
16 oz. (1 qt.) tomatoes
14 oz. smoked sausage or Andouille sausage
12 oz. turkey sausage (see turkey sausage recipe)
½ cup oil and/or butter
½ cup flour
12 oz. okra
1 large onion
1 or more cloves or garlic
3 stalks of celery
2 green bell pepper
2 bay leaves
2 tsp. salt
1 tsp. basil
1 tsp. thyme
1 tsp. cayenne pepper
1 tsp. black pepper
1 tsp. file powder
1 tsp. parsley
2 tbsp. Worcestershire sauce
2 tbsp. lemon or lime juice
1 qt. shrimp stock

Add a little oil or melted butter in a skillet over medium heat. Add the turkey sausage, onions, celery, bell peppers, okra and garlic until the sausage is cooked and onions are translucent. Cook okra until they are no longer sticky. Set aside.

Add ½ cups oil to a large heavy cast iron skillet. Add ½ cup flour and stir until completely mixed. Put the skillet in a preheated oven at 350 degrees and bake for 1 ½ hours stirring at least two or three times while baking. When done, the roux should be a dark chocolate brown. While it is baking, you can peel and devein the shrimp if needed. If you don’t already have shrimp stock available, go ahead and make some now with the shrimp shells. Add about 2 – 3 cups of water to a stock pot, add the shells and some seasonings if desired and boil for at least an hour. Strain off everything but the broth and reserve.

If you want a quicker method for the roux, you can also cook in a stockpot on the stovetop. Stirring constantly over medium-high heat until the roux becomes a chocolate brown color.

Add all of the roux to a stockpot. Return vegetables to the pot. Add the tomatoes. Add the shrimp stock. Add bay leaves, salt, basil, thyme, cayenne pepper, black pepper, parsley, Worcestershire sauce, lemon or lime juice, turkey sausage and smoked sausage or andouille. Bring to a boil, reduce heat, cover and simmer for about 2 hours, stirring occasionally.

Add shrimp. Cook an additional 10 – 15 minutes or until the shrimp is completely cooked and has turned pink.

Remove the pot from heat and add the file powder and stir. Let it rest for about 15 minutes. Be very careful not to overcook the file powder or it’ll turn stringy.

Mound rice in bowls and ladle the gumbo over and serve.