A full-blown holiday feast is a bit much for a single guy, and as much as I love turkey, dressing, and gravy, it’s far too much of a labor intensive meal to make for the friend or two I am going to invite over. But I do want to make something interesting and somewhat special.
I think it’s important to cook where you are. I am not saying you shouldn’t do Italian occasionally, but the culinary traditions of where we live are rich and hundreds of years old, and especially during the holidays, are a wonderful way to entertain your friends and family.
This year, I have decided to make a Christmas gumbo. It’s a pretty simple recipe and inexpensive, but it does take some time to get it right.
Directions
Start by roasting turkey wings (thighs are better but are sure had to find) that have been well seasoned with Tony’s. Separately, sauté a handful of shrimp, remove and set aside, then a chopped onion or two, two bell peppers, two chopped and seeded jalapenos, and about a cup of okra. Season with Tony’s and a good shake of red pepper flakes. If it sounds good to you, add a little Italian seasoning. Cook for at least 20 minutes. While the veggies are cooking, add the turkey to a pot of simmering stock and cook until the meat falls off the bone. Allow to cool and remove the meat and put aside. Pour the stock over the veggies, taste, and season again. Simmer for at least 30 minutes, add the meat and shrimp, and cook for another 10 minutes.
Now the question is whether or not to add a roux. With a regular gumbo, I think a roux is essential, but with this turkey gumbo, I think it is optional, although I think I would lean toward using a roux. I think you probably know the drill: equal amounts of oil (or clarified butter) and flour, a black cast iron skillet, over medium-low heat, and start stirring. A good gumbo roux is really dark, almost at the point of burning, but not quite. When the roux starts to smell nutty you are almost there, so be careful and make sure not to burn it. A burnt roux will ruin anything you add it to. Pour the roux carefully into the gumbo. It will sputter and fuss, but that’s okay. You sure don’t want to get hot roux on your hands or arms – it’s like napalm.
Traditionally, gumbo is served with rice, but since I tried serving the sweet potato biscuits from the Greenhouse in Biloxi, I’ll never go back to rice. Give it a try if you have the chance. It’s just a great combination.
