Thursday, November 24, 2011

That's Not Leftover Turkey — It's Gumbo Starter!

Posted By on Thu, Nov 24, 2011 at 5:25 AM

dining1-1.jpg
It's 3 p.m. Thursday, the table's cleared, and you're looking at a heap of bones, skin and fleshy bits that once formed a turkey. What to do? Bruce Dobie has the answer in this week's Scene:

In many Louisiana households, after the Thanksgiving meal is eaten, along comes the moment when a crucial decision must be made: whether to make the gumbo. I can remember my brother, Chuck, some six or seven years ago, holding a bird carcass over a big boiling pot of water, and saying to no one in particular: "See you in three days." (This is the same brother who often says, "Some people's body is a temple; mine is a carnival.")

Properly executed, a gumbo takes time. First, it's very labor intensive. And second, the pieces just need hours and hours to come together. It's nothing short of a mystery, to be honest, how the disparate parts produce the final taste. Sure, any gumbo recipe can show you the "how," but it sure can't explain the "why."

When I see people take their carved-up Thanksgiving turkey and throw it in the trash, I want to shake them hard, convert them, explain the gumbo that awaits if they only take the time. And so, herewith, the map down Gumbo Road. ...

Read the rest for step-by-step instructions, some of which leave us more than mildly apprehensive (microwave roux?).

Tags: , , ,

Comments (5)

Showing 1-5 of 5

Add a comment

 
Subscribe to this thread:
Showing 1-5 of 5

Add a comment

Most Commented On

All contents © 1995-2014 City Press LLC, 210 12th Ave. S., Ste. 100, Nashville, TN 37203. (615) 244-7989.
All rights reserved. No part of this service may be reproduced in any form without the express written permission of City Press LLC,
except that an individual may download and/or forward articles via email to a reasonable number of recipients for personal, non-commercial purposes.
Powered by Foundation