- YIELD: 1½ gallons or about 15 servings
Jim Goode’s love of seafood was born from a childhood spent along the sun-soaked Texas and Louisiana Gulf Coast. He filled his days fishing, crabbing and splashing in the surf, later cooking and preparing the day’s catch with family. It was this love for coastal dishes, Cajun flavors and time spent together that Jim passed down to his kids, and inspired Goode Company Seafood and other concepts in the Goode Company family of restaurants, now owned and operated by his son Levi Goode.
A fifth-generation Texan and two-time James Beard Award nominee, Levi leads the iconic Goode Company’s family-owned and -operated businesses, which includes numerous restaurant concepts and a nationally acclaimed online store. As the current-day curator of all things Texas, food isn’t just what Levi does; it’s who he is. Levi grew up in the restaurant business and credits his father for demonstrating a strong work ethic and the importance of preserving Texas culture. Growing up with boots on both sides of the border quickly taught him that cooking is about sharing a way of life – and a way of doing things – much more than it is just combining ingredients.
Gumbo is a beloved dish in the Goode family and one of the most popular restaurant items. This recipe is a twist on their classic recipe which incorporates roasted turkey, and is perfect to make with Thanksgiving or Christmas leftovers.
- 3/4 gallon Low Sodium Roasted Chicken Broth
- 1 carcass Leftover Roasted Turkey Bones
- 2 tbs + ¾ cup Canola oil
- 3-4 links Andouille or Smoked Czech Sausage, cut ½ inch moons
- 3/4 cup All-Purpose Flour
- 4 cups Yellow Onion, ¼ inch dice
- 2 cups Celery, ¼ inch dice
- 2 cups Green Bell Pepper, ¼ inch dice
- 1/4 cup Chopped Garlic
- 6 each Fresh or Dried Bay Leaves
- 1 tbsp Dried Oregano
- 1/2 tbsp Dried Thyme
- 1 tsp Black Pepper
- 1 tsp Cayenne Pepper
- 2 tbsp Lea & Perrins Worcestershire Sauce
- 1 tbsp Cajun Chef or Louisiana Hot Sauce
- 1 1/2 pounds Leftover Turkey, ½ inch shreds
- Kosher Salt to Taste
- Cooked White Rice and/or Potato Salad for Serving
- Heat the roasted chicken broth and the turkey bones in a large stock pot. Bring to a quick boil then simmer for about 1 hour to extract the turkey flavor.
- Strain the turkey broth and reserve. Discard turkey bones.
- Heat 2 Tbs canola oil in a large heavy-bottom 2 gallon stock pot over medium-high heat.
- Add the sausage and cook until slightly crisp. Remove sausage with a slotted spoon and reserve.
- Add the remaining oil to the stock pot, then add the flour.
- Cook the flour slowly over medium-high heat, stirring constantly until it resembles melted chocolate (approximately 10-12 minutes). Pay close attention to avoid burning the mixture.
- Stir in onions, celery and bell peppers and cook for 10-15 minutes.
- Add the garlic and cook briefly until fragrant.
- Stir in bay leaves, oregano, thyme, black pepper and cayenne pepper. Cook for 5 minutes.
- Stir in the reserved broth in increments and bring the mixture to a quick boil. Lower the heat to a simmer; add the Worcestershire sauce, hot sauce and reserved sausage, leftover turkey, and cook for 45 minutes to an hour to bring the flavors together.
- Taste and add salt as needed.
- Serve with rice and/or potato salad.
*3/4 gallon = 12 cups or 3 quarts
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