Spicy Turkey Gumbo | Leftover Turkey Special | Food Wishes
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- Опубліковано 9 лют 2025
- Whether you make this spicy turkey gumbo with leftover Thanksgiving turkey, or skip that step and get straight to it, you’re in for a real treat. Besides the delicious recipe, you’ll also learn a great trick for making the gumbo roux in the oven, which greatly simplifies the process. Enjoy!
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After all, you are the Lieutenant Columbo of how you make your spicy turkey gumbo.
You are after all the Peter Falk of that rhyming food talk
Wasn’t Colombo a lieutenant? I’ve been watching the first season.
@@JonnyLikesGames87 You are after all the Lieutenant Colombo of knowing the show though
@@guycampbell733True. My mistake. I'll correct that.
@@dwaynewladyka577 You are after all the Jeff Ament of editing the original comment
Making a dark roux in the oven is genius. Thanks, chef.
In the microwave is even better genius. And it only takes 12 to 15 minutes.
I second that!
its a game changer for me as standing over the stove stirring for an hour or more was always the absolute worst part of making it for me.
@@iIll0llIi I have never stood and stirred a roux for a whole hour. Tottaly not necessary. Try using a slow/very low heat and stir ocasionally. Low and slow is the way to go. (For a brown roux).
Alton Brown showed the technique on Good Eats in 2007. The episode is Bowl O'Bayou.
I literally just told my wife last night I am gonna make some thanksgiving gumbo with leftovers this year. Chef John stop reading my mind!
The freakishly small wooden spoon makes a triumphant return!!!
Haha there's nothing freakish about it, but I like that attribute 😂🎉
Finally!
My dad made this every year after Thanksgiving. When he died, I started making it. It s so good.
That is very nice of you.
Husband and I are getting sick, so I'm online looking up inspiration for our annual "Soup Week" where I make up a bunch of soups all at once so that we can be properly sick in bed for a week or two and still have homemade meals. Thanks for providing this beautiful option!
I hope you two are all better by Thanksgiving. 😊
@emmel4fun That's so sweet-thank you!
If you're taking suggestions, one my my favorite go to soups is Budget Byte's Chunky Lentil and Vegetable Soup. It's quick, easy, and very tasty. (the lentil texture may change if you freeze and thaw)
@@mrharrharr99 Thanks for the idea and the freeze advisory. I'll check it out.
That’s really smart ❤
Making roux in the oven is blowing my mind. It seems sacrilegious but it looks absolutely perfect
In the microwave is even more perfect. On 50% power, stir every 2 minutes until the shade of brown you want. Only takes 15 minutes or less. Remember, the roux doesn't care where its heat comes from.
@@txmike1945 uncovered?
@@lepidoptery Yes.
Alton Brown actually showed it off in 2007, the episode is Bowl O' Bayou.
People have been making roux in the oven in Louisiana for a long time. Especially for making large batches of roux to jar.
I have to agree with others..making roux in an oven is a game changer. Never heard of, nor thought of it. No more standing and stirring until your arm falls off. ❤ from Toronto.
In the microwave is even more perfect. On 50% power, stir every 2 minutes until the shade of brown you want. Only takes 15 minutes or less. Remember, the roux doesn't care where its heat comes from.
@@txmike1945That sounds helpful. How to set microwave at 50% power?
@@Nini-ze2jk press the power button, then 5
@@Nini-ze2jk On my microwave you just punch in 50% power. If you can't do that on yours then use full power but stir it more frequently so it will brown evenly. Still use 1:1 oil and flour.
@@txmike1945 mine doesn't have that, so thanks for the tip about more frequent stirring
"Its not mandatory, but it is required..." HAHAH
I will make this! During an early stint (1960s) in Louisiana my mom made her gumbo with dark roux, chicken, smoked sausage, veg with parsley and gumbo file (sassafras) over rice. YUM on a cold weather day. Thanks!!
LET'S GET READY TO GUMBO!
turkey andouille gumbo is our go to dinner for the Sunday after Thanksgiving.
Gumbo is a derivation of the African word for okra, and originally was made with okra, which is a thickener. I always put okra in my gumbo, because to me gumbo is not gumbo unless it has sliced okra in it. I also put okra in my vegetable soup. Yummy! Btw, love the roux in the oven method!
Okra also tastes amazing!
This looks amazing chef, the roux in the oven is genius.
One minor critique though, you forgot to add the holy pop to your trinity, garlic!
In the microwave is even more perfect. On 50% power, stir every 2 minutes until the shade of brown you want. Only takes 15 minutes or less. Remember, the roux doesn't care where its heat comes from.
Glad to see you have a Cuisinart soup pot. I just bought a 12 quart and LOVE it. They are heavy duty multi-clad, including up the sides of the pot. And they are a FRACTION of the cost of All-Clad. It’s so refreshing to see professional chefs using equipment that a normal home cook can afford. KUDOS Chef John! 👏👏
Yes its midnight after watching the Bills win and making a practice turkey. I made this tonight and it is so good! I used to make Emerils version but this was so easy!
I made one mistake. I put the hot roux in after the broth. I did it slowly, but there were fireworks.
Thank you Chef John.
We've been making Turkey gumbo the Sunday after Thanksgiving for over 20 years. I make 2 turkey's every year (one smoked, one deep fried) and I love how this makes a dark brown turkey stock and I like how this turkey stock is much more substantial than chicken stock, and it's a great way to use up a lot of leftover turkey meat. While I like the ingenuity of making a roux in the oven, I find traditional roux making in a cast iron skillet to be very therapeutic.
Just made this for the family using leftover turkey, and BOY you weren't kidding about the family loving this! Now they're asking if I can make this as a New Years dish using holiday leftovers!
This is quite similar to Emeril LaGasse's turkey andui gumbo, which we've been making for years. However, we prefer using a smoked farmers sausage instead os andui. I think they would call it Mennonite sausage in some places. We also like it thick, more like a stew than a soup. We call it "prairie gumbo" because we are in Calgary, on the western edge of the Canadian prairie (between the rocky mountains and the north americaan geat plains) . It's a fusion between the creole/cajun flavors and the German/Ukranian tastes from the people who homesteaded this area of the country more than a century ago.
Andouille
I am not a fan of turkey. But, because this is a Chef John video and recipe. I had to watch and as always enjoyeeeed.
Roux and sausage mask the taste of turkey very well!
I have a hard time with sausage; however, my son loves andouille sausage and I know he will very much appreciate this soup! I'll make it for his birthday with leftover Christmas turkey. Thank you, Chef John!
Gumbo is not soup.
@@jayandry3392 Gumbo is a soup but not all soups are gumbo, unless they use a roux and have okra in it.
@ gumbo is suis generis it in not soup. It is closer to a stew. Google in fact says it’s stew but really it one of a kind. But thanks for p laying.
Use Isaac Toups method for your roux and it doesn't take that long. I can get to dark chocolate in about 10 minutes.
It can be scary as hell, but yeah just stir constantly and you can do it. I've done it once in like 5 minutes. If rather have burned the roux that one time than take an hour
@@lukek5909 yep, with practice you can consistently get them pretty quick. i made my first roux at age 7 for red beans and rice, lol. i've burnt more than i can count, but my numbers have gotten better with age. i can't imagine waiting an hour+ for a roux that isn't even dark enough for gumbo
In the microwave is even more perfect. On 50% power, stir every 2 minutes until the shade of brown you want. Only takes 15 minutes or less. Remember, the roux doesn't care where its heat comes from.
This is a perfect change of plans. I was thinking about making a turkey potpie tonight.
What a great idea! And I love the roux technique!
In the microwave is even more perfect. On 50% power, stir every 2 minutes until the shade of brown you want. Only takes 15 minutes or less. Remember, the roux doesn't care where its heat comes from.
@ what? I’m learning how to save so much time. Thanks.
Since I was a little kid, my family has made Turkey Gumbo the Friday after Thanksgiving. It’s a tradition I love
Rochester, NY?
I just realized that one of my favorite things about Chef John is that he doesn't show his face while tasting the food. I really get a weird vibe from all of the other food Tubers that take a bite and have to act like its the most amazing thing they've ever had.
Bridge Bardot and gumbo are two of my favorite things.
For me it would be Gwyneth Paltrow- weird I know but true ❤
Bardot has two of my favorite things.
@ brains and love for God’s creatures?
Freakishly Small Wooden Spoon! Where have you been, Buddy! Did Chef Jon misplace you during the move?
Cajun/creole cuisine is one of my top 3 favs. Somehow I haven't made a gumbo or jambalaya. Thanks for being the inspiration. to try this. loved it. Making it for the second time in three weeks. Love your content!!!
Thank you chef, it's soooo good 👍 ❤❤❤
We just tried it, it turned out sooo good! Thank you so much!
Je te donne un grand merci, Chef John, pour ta fete.
Chicken and sausage gumbo is great, and turkey and sausage gumbo is even better!
The freakishly small spoon! Haven’t seen that in a while! 😅
Delish! This will be dinner this weekend... Thank you 🤩
You are after all the Tom Molineaux of your roux-filled turkey stew.
Made this, it was incredibly delicious!
If this gumbo makes me Brigitte Bardot, I'm making it twice a day for the rest of my life. It looks delicious.
I am having lentil soup as I watch this. I would love some of yours though.
I had turkey hearts in pate once and it was amazing ❤
That looks absolutely delicious! Will definitely give it a try.
My uncle used to work at a restaurant in New Orleans, he taught me this oven roux method. First in would make two hotel pans
Perfect. Thanks, Buddy.
I do duck confit for thanksgiving and always make gumbo from the leftovers!
Love the Gumbo ... I miss New Orleans food 😮
Hi chef! I dunno if you see all of the comments, but I recently saw someone talking about roasted chestnut soup and I thought that would be the perfect recipe for a Food Wishes video, mostly since I've never tried it before!
I don't think Chef John ever reads the comments, he is just hired to make videos.
That looks delicious ⭐
It is. It would be even more delicious if he had made the traditional darker roux which gives even more flavor.
Thank you. I will be making some soon.
THANKS CHEF JOHN!
Happy USA Thanksgiving to Chef John.
Dangit, Chef John! You can't be giving away all our secret Southern recipes like this!
Thank you!
Chef John sounds so funny.. sounds like a symphony 😂
I’m going to have to try this gumbo. Also what type of dinnerware is that bowl and plate?
YES! The freakishly small wooden spoon re-appears!🎉
The “baking” method for dark roux was popularized by Alton Brown
Mouthwatering!
Yum
Traditionally in a gumbo the okra is what does the thickening, so that step of adding a bit of flour to the trinity is an alternative to that.
Just making a bit more roux would do the same thing.
Looks incredible. What you do with your roux !
Interesting. What is this "leftover Turkey" you speak of?
Turkey soup just might be my pick for my desert island forever food.
I buy a whole turkey and make soup from the whole bird! lol
I like the "oven roux" idea. I might try it with the air fryer. Now, you got me thinking. My family's okra gumbo uses the cooked down okra starch as a roux, I've heard tales of it being done in an oven.... I might also just do some experiments with that. Reply if you use okra this way!
"It's not mandatory but it's required" 😂
I just bake the seasoned flour in the oven until it's the color you want. And then add it to the stove top, melted butter and oil. Perfect roux every time. And while the flour is cooking, you have time to prep a few other steps.
I still use your secret of poblano instead of green pepper for the trinity
I use sweet peppers
I use poblano, works well and has a bit more flavor.
I’ve always been the ‘Daddy Jumbo’, of my leftover turkey gumbo!
I’m from New Orleans. This is not how I make gumbo. Nevertheless I bet it’s good. I make a fast roux. High heat stirring continuously for about 15 minutes. I get it to hersheys color then dump in the trinity to stop the cooking.I roast the bones at 450 before making broth. I also roast a few onions whole add carrots and celery.all the rest is good. Oh and I brown the andouille before making the roux in the same pot. I use less cayenne and more rice. Btw my roux technique scares my wife. lol!
I've never seen this method, cooking roux in the oven with the oil! I have toasted flour for roux in the oven before, but without oil. That has the advantage of yielding a less fatty gumbo, but it's kind of hard to gauge the doneness by colour. But usually I just make mine on the stovetop, by first heating the oil until smoking and then dumping my flour in, because I like to live dangerously and this way you get a 30 min roux done in 30 seconds (unless you go 35 seconds and burn it, lol).
wildman
I always make a turkey gumbo after Thanksgiving. It’s even better than the day-after sandwich. Try it with tater salad instead of rice.
I don't care if I'm first. Im just hungry.
Same & same!
🤣I had this for lunch!
I swear something "clicked" a few months ago.
Watch enough of these and
Someday ta-da! Jedi.😜
Chef John, did you forget about the Pope (i.e. garlic)?
no garlic?
My brother in [insert favored deity], that is not a dark roux. A dark roux is the color of chocolate, not caramel or peanut butter.
Yep, I had the same thought. Do it in n the microwave on 50% power, stir every 2 minutes until the shade of brown you want. Only takes 15 minutes or less. Remember, the roux doesn't care where its heat comes from.
I use grapeseed oil and crank my heat in my dutch oven to medium high and stir like crazy and it gets done in about 20min. You gotta have everything prepped and ready first though because things move fast after that
Chef, may I ask if you are using Heath ware? Much love from the Bay Area
You know what’s funny? Yesterday I watched your etouffee recipe with my kiddos. You didn’t do a brown roux for it, so I took them to Emeril’s episode of Cooking with Master Chefs with Julia Child where he does a brown roux on the stove, but suggests that you can also do a brown roux in the oven. Full. Circle.
"Along with 'way more than a few' shakes of cayenne"...
So...a few...
What type of wood is your spoon? If I use a mahogany spoon will it ruin the gumbo?
😋😋😋😋 tasty mark😊😊
something something Ellizabeth Shue something something oil and flour goo.
I thought the name of the dish gumbo because got okra in it👍😋😋👌
nah, my family is from southern louisiana and we've never used okra in 40 years of this dish. we DO grow okra, though. usually just have it roasted or batter fried. (no sliminess those ways)
@@susugam3004 Fake gumbo.
You are correct, gumbo is the original African name for okra. People who say they make gumbo without okra probably also try to convince you they make shrimp stew without the shrimp.
@ 👍🙏
Will this work for a really dark roux? I'm from new orleans and I prefer a chocolate or coffee color roux
Standing at the stove working a roux is an event. Yaking with guests, sampling cocktails. I'm sure your method is good and tasty but you're missing the party. Although, I'd definitely eat it!
Now I want a freakishly small wooden spoon
Filé powder!
Is there much of a noticable difference in the flavor of the oven baked roux v micro-wave roux and conventional stove top? I find it a little confusing that a little raw flour was added to the recipe to aid in thickening?
The darker the roux the less thickening power it has. So if you want a thicker gumbo you can add small amounts of blonde roux to thicken a dark roux gumbo without altering the color or flavor.
Throw in a chunk of Boursin for extra credit 😊
This looks so good i wont even use leftover turkey!
A Costco rotisserie chicken also works well!
I do not recognise boxed broth as an ingredient when making a great broth or stock are both very easy to hand craft. Especially like you said, after november holiday and there are lots of leftovers that are ideal for crafting broth. It is simply too delicious and easy to not make yourself!
i saw a brick roux method that involved heating the oil in a skillet to *really* hot, then *dumping* in the flour and stirring like a madman.
the result: brick roux in 20 minutes.
I have some frozen crawfusih tails - any thoughts how to add them to this
Will the roux work with gluten free all purpose flour?
May I kindly recommended the new name "dirty turkey gumbo"? OK maybe not... Still excited to make it!
I think I missed the part where you added the pope (garlic).
Love gumbo but that roux you made didn't seem to do anything to thicken the gumbo
I like filé in my gumbo
I love the made up survey.
Me too! 😂
Genuine question: What is the goal of using a roux AND also singer mid-cooking if the result is so liquidy?
Ooo, I have so missed the freakishly small wooden spoon! Please use it more often.
roux isn't dark enough for gumbo, but i'm sure it was delicious
The microwave is a better method, easy to get a darker roux in less time.