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!
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!
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)
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.
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.
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.
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.
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.
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!
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.
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
Louisiana resident here: Gumbo is a technique with hard and fast rules about having a roux, trinity, and protein. If you talk to 100 people down here, you are liable to receive 50+ different ingredient lists, because its a very open ended style.
Nice looking soup but NOT a gumbo without okra. Originating in Africa, the original name of okra is "gumbo." Couple of other things, the source of the andouille (or sausage) makes a giant difference. The good stuff comes from smokehouses in S. Louisiana. Also you can make a roux in about 10 to 15 minutes in the microwave, 50% power and stir every 2 minutes or so.
Can this be made without the sausage? Those Wirth alpha-gal syndrome are constantly seeking things like this gumbo that have nothing mammal or derived from a mammal in it.
Growing up we never put okra in our gumbo. We use file powder instead. Better flavor and no slime. I like to sprinkle fried okra on top of the gumbo once it is in the bowl.
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
My dad made this every year after Thanksgiving. When he died, I started making it. It s so good.
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!
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!
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!
turkey andouille gumbo is our go to dinner for the Sunday after Thanksgiving.
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.
You are after all the Tom Molineaux of your roux-filled turkey stew.
Bridge Bardot and gumbo are two of my favorite things.
Je te donne un grand merci, Chef John, pour ta fete.
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.
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.
The freakishly small wooden spoon makes a triumphant return!!!
LET'S GET READY TO GUMBO!
This is a perfect change of plans. I was thinking about making a turkey potpie tonight.
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.
Delish! This will be dinner this weekend... Thank you 🤩
"Its not mandatory, but it is required..." HAHAH
I am having lentil soup as I watch this. I would love some of yours though.
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.
The freakishly small spoon! Haven’t seen that in a while! 😅
Love the Gumbo ... I miss New Orleans food 😮
Chef John, did you forget about the Pope (i.e. garlic)?
I’m going to have to try this gumbo. Also what type of dinnerware is that bowl and plate?
Freakishly Small Wooden Spoon! Where have you been, Buddy! Did Chef Jon misplace you during the move?
I’ve always been the ‘Daddy Jumbo’, of my leftover turkey gumbo!
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.
Chef, may I ask if you are using Heath ware? Much love from the Bay Area
Yum
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!
"Along with 'way more than a few' shakes of cayenne"...
So...a few...
If this gumbo makes me Brigitte Bardot, I'm making it twice a day for the rest of my life. It looks delicious.
Love gumbo but that roux you made didn't seem to do anything to thicken the gumbo
The long-awaited return of the FSWS
🤣I had this for lunch!
I swear something "clicked" a few months ago.
Watch enough of these and
Someday ta-da! Jedi.😜
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.
Chef John sounds so funny.. sounds like a symphony 😂
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 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!
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
something something Ellizabeth Shue something something oil and flour goo.
no garlic?
No gumbo Filé???
Ooo, I have so missed the freakishly small wooden spoon! Please use it more often.
I don't care if I'm first. Im just hungry.
Same & same!
Yea! Return of Freakishly Small Wooden Spoon! Freakishly Small Wooden Spoon Redux!
Can you make a gumbo the 94 and refrigerated overnight???
I always do that.
Yummy food where's mine
I think I missed the part where you added the pope (garlic).
Giant batcheroo!
😋😋😋😋 tasty mark😊😊
I love the made up survey.
Me too! 😂
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.
The return of the freakishly small wooden spoon!!
I may try to veggetize this gumbo. It looks like a lot of work & time though.
You can just bake the flour alone in the oven!
No file powder or okra?
👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
Could you use okra in this?
Yes, and put your file' powder on the table for anyone that enjoys that flavor, too.
Chef John always reminds us we can do what we want.
Louisiana resident here: Gumbo is a technique with hard and fast rules about having a roux, trinity, and protein. If you talk to 100 people down here, you are liable to receive 50+ different ingredient lists, because its a very open ended style.
No filet or shrimp?
Nice looking soup but NOT a gumbo without okra. Originating in Africa, the original name of okra is "gumbo." Couple of other things, the source of the andouille (or sausage) makes a giant difference. The good stuff comes from smokehouses in S. Louisiana. Also you can make a roux in about 10 to 15 minutes in the microwave, 50% power and stir every 2 minutes or so.
THIS!
😋😋😋😋😋❤
Nice stew. But it ain’t gumbo until you use “file gumbo” or Okra.
I want to throw some beans in there!
Rice goes in the bowl BEFORE the gumbo.
Can this be made without the sausage? Those Wirth alpha-gal syndrome are constantly seeking things like this gumbo that have nothing mammal or derived from a mammal in it.
Why do you have to cook it so long? To reduce it? I would think it would be heated through in 15 minutes.
Let the flavors ✨mingle✨
It's to brown the flour adding flavor.
Chef John's green onion fetish is getting out of hand...might be time for an intervention
You are an institution.
Chef where is the okra?
Growing up we never put okra in our gumbo. We use file powder instead. Better flavor and no slime. I like to sprinkle fried okra on top of the gumbo once it is in the bowl.
How BURNED the roux must be for cooking so long? It takes max of 5 minutes to make a roux! 🤦🤦🤦
Nothealthy
Could you use okra in this?