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Corey's Smoked Gumbo (Chicken/Turkey) Recipe

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This recipe for Corey's Smoked Gumbo (Chicken/Turkey), by , is from Dell Children's Medical Center ER Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tania Manchaca


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

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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