Turkey Gumbo for the Holidays
Turkey Leftovers? It’s for the Gumbo!
Happy Thanksgiving! One of the reasons we’re grateful in the Cajun Capital of Texas is… gumbo. We said it. In Southeast Texas we’re happy to haul the biggest turkey we can find home because that juicy bird goes from centerpiece on Thursday to the stock pot the next day.
Bone broth is trendy now, but turkey gumbo has long been a “thing” we anticipate. Yearly “what-to-do-with-turkey-leftovers” roundups include gourmet sandwiches, pasta dishes and soups. Thanks but, “we’re good.” For generations, there has been no question that that carcass will become another family meal, Day-After-Thanksgiving Gumbo!
Good Practice, Good Flavor
If you’re making roux – store-bought jar roux will work – you can save some for the upcoming holidays. Christmas Eve gumbo is another big deal in the Port Arthur tradition. But these are typically seafood based and full of shrimp, oysters, crawfish and crab. Just what Santa ordered.
Our Cajun ambassador Jim LaBove has just written “The (Real) Gumbo Book: A Deep Dive into the Lifeblood of Cajun Culture,” has some background, anecdotes and recipes for gumbos from chicken and duck to seafood and sausage. Gumbo is life in this neck of the woods. A simmering, fragrant pot recalls memories and gathers the family to cook, eat and enjoy.
If you know a little bit about making gumbo, substitute turkey for chicken, in the meat and the broth.
If you have a craving but not a source, check out the gumbo and other Cajun fare at Port Arthur area restaurants here.
What Goes with Gumbo?
There’s lots of debate on what goes IN a gumbo, how to make the roux and what some folks won’t allow in the gumbo. There used to be “rules” on seafood gumbo vs. chicken and sausage, but now some sausage is mixing in happily with shrimp and crab.
There seems little division on what to serve WITH gumbo. A scoop of white rice is nearly mandatory around Southeast Texas. It goes in the bowl. Potato salad is a favorite, because a bite of cool salad is good between spoonsful of hot gumbo. Some people – we’ve seen them do it – put that scoop of potato salad right in their bowl. This practice still raises eyebrows in Port Arthur. But we are an adventurous people.
Some local favorite sides include crusty French bread slathered with butter; coleslaw; spicy pickle chips, deviled eggs, fried okra or cornbread. Don’t overdo it on the sides. Most people go back for a second bowl of the main event. It’s what we call c’est bon…. it’s good! For some Cajun phrases to get you by, look here.
Taste of Gumbo
For 45 years the Rotary Club of Port Arthur has asked local restaurants and service clubs to bring their best to this event. Community supporters show up to for tasting bowls and their ticket purchase goes to good causes. Stay tuned here for more details on the next event, set for Feb. 22, 2025 at Central Mall. That’s a new venue this year, so get your details here. Previous Grants have benefited the following:
- College Scholarships and Leadership Development
- Capland Speech Therapy Center
- Community Care-Prayer Outreach
- United Board of Missions
- Salvation Army
It’s Not Just Us
We’ve heard jokes about “Yankees” wondering if the steaming bowl of brown liquid they’ve been served was actually a ladle of swamp water. Nope. When they smell the “holy trinity” of sauteed onion, celery and bell pepper mixing with garlic, file, maybe okra, and your main ingredient, they’re ready to warm up to it,
There’s a National Gumbo Day, recently celebrated on Oct. 12, 2024. So, we’re not alone here. Come join us, cher!
Gumbo Ahead: Plan for Cajun Fest 2025!
We are already anticipating the Cajun Heritage Festival on April 5 at the Robert A. “Bob” Bowers Civic Center. We don’t know the official vendor menu, but we’re pretty sure there will be gumbo and crawfish in the house. We’re keeping you updated on the musical acts and other activities right here.
