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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Corey's Smoked Gumbo (Chicken/Turkey) Recipe

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This recipe for Corey's Smoked Gumbo (Chicken/Turkey) is from Dell Children's Medical Center ER Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Smoked Turkey/Chicken bones for homemade broth
but can also use 2 big cartons of chicken broth
1C flour
1C vegetable oil
1C chopped celery
1 bell pepper chopped
1 sweet onion chopped
1 bundle green onion chopped (green stems only)
3 T minced garlic
1 small package frozen okra
1 can diced tomatoes w green chiles (HEB brand)
1 T ground oregano
2-3 lbs sliced smoked sausage (we use echrich)
3 C diced smoked turkey
Tony Cachere creole seasoning
File’ to taste
Directions:
Directions:
Cover smoked turkey/chicken carcass with water and bring to a boil, lower heat and boil for 1 hour, strain broth. Remove any turkey/chicken meat still remaining in pot or on bones.
Cook all vegetables (including okra) in stockpot with about 1 C water (add more as needed to keep from scorching) on medium heat until everything is cooked down (about one hour).
Make roux approximately 3/4 Cup-1 Cup vegetable oil to one cup flour, stirring over medium to medium high heat, stirring constantly until it takes the color of milk chocolate. Takes approximately 30 minutes. **or you can buy the jar of powder roux at HEB and use about 1 cup, following package directions.
Combine broth and cooked vegetables, then stir in roux, next add oregano, sausage and turkey/chicken add creole seasoning to taste. Cook over medium heat for 1 hour. Skim excess grease from top. Serve over white rice. Add file’ to taste if desired. Enjoy!
* roux is a mixture of fat and flour
Personal Notes:
Personal Notes:
Submitted by Tania Manchaca

 

 

 

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