Nov 24, 2014

Thanksgiving Leftovers--Louisiana Style {Smoked Turkey and Okra Gumbo}

Gumbo made with leftover Thanksgiving turkey 
will soon be bubbling away 
on back burners across Louisiana.

Smoked Turkey & Okra Gumbo | Ms. enPlace


The number of gumbo recipes equal the number of cooks.

Smoked Turkey & Okra Gumbo | Ms. enPlace


There are many types of gumbo.
Chicken, hen, guinea, turkey, dove, duck, goose.  Rabbit, squirrel.  Seafood.
Beef and pork (except for sausage) are rarely seen in gumbo.

There are also different styles of gumbo.  Cajun gumbo is almost always made with a very dark roux and rarely has tomatoes and/or okra.  Cajuns also tend to stick with poultry and game--seafood gumbo is not their "everyday gumbo."

Tomatoes and okra are usually found in Creole style gumbos.  Seafood is more prominent as well.

Smoked Turkey & Okra Gumbo | Ms. enPlace


My gumbo rules:
1-- I like a dark roux.  A dark roux adds a layer of flavor that can't be beat.  Keep in mind that the darker the roux, the weaker the thickening power.

2-- I don't go crazy mixing a lot of different meats/proteins.  Gumbo is meant to feed a crowd at a low cost.

3-- And meat doesn't get mixed with seafood, except for possibly shrimp and andouille sausage.  You may see chicken, shrimp, crab, and sausage gumbos in cooking magazines, but on most Louisiana tables, chicken (or other fowl or game) and seafood are not traditionally mixed.

Smoked Turkey & Okra Gumbo | Ms. enPlace


~*~*~*~
Smoked Turkey and Okra Gumbo is probably more Creole than any other gumbo I've made.  
It has a tomato-y base, is flavored with bay leaves (a common seasoning in the New Orleans area), and contains okra.  
~*~*~*~




Print It

Smoked Turkey and Okra Gumbo

Turkey stock (8-10 cups)
2 large onions, chopped
4 ribs celery, chopped
1 bell pepper, chopped
6 cloves garlic, chopped
2 cups sliced okra
3 Tbsp tomato paste
1 lb andouille sausage, sliced
3/4 cup vegetable oil
1 cup flour
2 bay leaves
1 tsp salt, or to taste
½ tsp black pepper, or to taste
¾-1 tsp cayenne pepper, or to taste
¾ tsp dried thyme
1 tsp dried oregano
1 (28 oz) can diced tomatoes
6 cups leftover smoked turkey
cooked rice
chopped green onion

Start by making a stock with the turkey carcass, onions, celery, and garlic.

Make sure all of the vegetables are chopped before starting the roux.

Brown the sliced sausage in a large cast iron or stainless steel pot.  Remove.  Add oil to the pot and heat over medium.  Test by sprinkling in a pinch of flour. If the flour sinks, continue heating the oil. If the flour bubbles, sprinkle in all of the flour. Slowly stir and scrape the flour, moving the mixture constantly. If pools of oil form on the surface, sprinkle additional flour over them. Continue stirring and scraping until the roux is brick red or light chocolate colored.

Immediately add the chopped vegetables (onion, celery, bell pepper, garlic, okra) to stop the roux from burning.  Add the tomato paste to the mixture and saute until the vegetables are tender.  If the mixture is dry, add liquid from the diced tomatoes to help cook down the vegetables.

Slowly pour warm stock into the pot, stirring to prevent lumps.  Add the seasoning and tomatoes and simmer for 1 hour.  Add the sausage and turkey to the pot and simmer another hour.

Serve over cooked rice.  Sprinkle green onion over the top of each bowl.

More Gumbo...
Turkey Gumbo
Guinea Gumbo
Crab & Shrimp Gumbo







Linking with:
My Pinterventures The YUCK Stops Here
Yesterfood
The 21st Century Housewife Hearth and Soul Blog Hop Lou Lou Girls
I party and get pinned at Tasty Tuesdays on Anyonita Nibbles Full Time Mama Two Little Cavaliers
Miz Helen’s Country Cottage My Turn for us
Weekend Bites
Fluster Buster

Nov 23, 2014

See Ya in the Gumbo Will See Ya After Thanksgiving


Time has gotten away from me this week 
and I haven't had a chance to finish visiting last week's links.

See Ya in the Gumbo will return 
next Sunday.

Happy Thanksgiving

Nov 22, 2014

Mini Pecan Pies with Cane Syrup Whipped Cream

Two years.  That's how long I've thought about it.

Mini Pecan Pies with Cane Syrup Whipped Cream | Ms. enPlace


It came to me after pecan season.  As in way, way after.  After all the pecans had been eaten.

The next year was an off harvest.  Our tree produces every other year.

Mini Pecan Pies with Cane Syrup Whipped Cream | Ms. enPlace


So this year was THE year, baby.
I would have Pecan Pie Turnovers w/ Cane Syrup Whipped Cream.

Uhhh...nope.

Mini Pecan Pies with Cane Syrup Whipped Cream | Ms. enPlace


I had convinced myself that my usual pecan pie filling would be fine for turnovers.  Juuuuuust fine.

After stirring the filling together, it was beyond obvious.  Too runny to fold pie crust around it.

So I grabbed some muffin tins (after pitching a big ole hissy fit, of course) and started digging through cabinets to find a glass that would cut the right size circles.


I'm certain another hissy fit was thrown at some point.
After 2 years, I was going to have cute little pies.
Believe you me.

Don't overfill like I did. 
Pecan pie is my favorite pie.  This filling, made with a mix of Karo and cane syrup, is good.  But everybody and their mama has a pecan pie recipe that they dig up for Thanksgiving and Christmas.

All that time spent fussing over the filling and the size of the pie.
When it's really the whipped cream that mattered.

Mini Pecan Pies with Cane Syrup Whipped Cream | Ms. enPlace


The whipped cream is flavored with Steen's Pure Cane Syrup.
I thought it made sense to put it on top of pecan pie.
Sugarcane and pecans are both are harvested this time of year.



I had to pat myself on the back over the Cane Syrup Whipped Cream.  
It's also good on Gateau de Sirop (syrup cake).


Print It!

Mini Pecan Pies with Cane Syrup Whipped Cream
1/2 stick butter (4 TBSP)
1/2 cup sugar
3 eggs
pinch of salt
1 tsp vanilla
3/4 cup Karo syrup
1/4 cup Steen's Pure Cane Syrup
2 cups pecan halves
2 refrigerated pie crusts

whipped cream:
3 TBSP Steen's Pure Cane Syrup
1/4 tsp vanilla
3/4 cup heavy whipping cream

Preheat oven to 350 F.

Cream the butter and sugar in a medium mixing bowl.  Add eggs one at a time, beating thoroughly after each.  Add the salt, vanilla, and both syrups.  Mix well.  Stir in the pecans.

Cut the pie crusts into 4-4 1/2" diameter circles.  If you roll out the scraps from the pie crust twice, you should be able to get 14 mini pies.

Place pie crust circles in muffin tins.  Fill with about 1/8 of a cup of filling.  Don't overfill or the pies will stick.  Bake for 25-30 minutes.

While the pies cool, mix together the cane syrup, vanilla, and whipping cream.  Start on low speed, gradually increasing to high as the mixture thickens.  Beat until soft peaks form.

Top each pie with a spoon of the whipped cream.  Drizzle extra cane syrup over the top (optional).


More Pecans...
Russian Fudge | Ms. enPlace
Roasted Broccoli & Asparagus w/ Nutty, Lemony Feta | Ms. enPlace
Satsuma Muffins with Brown Butter Pecan Glaze | Ms. enPlace

Linking with:

My Pinterventures The YUCK Stops Here
Yesterfood
The 21st Century Housewife Hearth and Soul Blog Hop Lou Lou Girls
I party and get pinned at Tasty Tuesdays on Anyonita Nibbles Full Time Mama Two Little Cavaliers
Miz Helen’s Country Cottage My Turn for us
Weekend Bites
Fluster Buster