Chicken or turkey gumbo is a Cajun-style soup or stew that is typically made with chicken or turkey, and a variety of vegetables and spices. It is often served over rice, and can be garnished with green onions, parsley, and/or file powder.
ADD HERBS SUCH AS BASIL OR ROSEMARY AS DESIREDBOIL THE CHICKEN AND REMOVE MEAT FROM BONES.
PLACE BROTH AND MEAT IN THEREFRIGERATOR FOR SEVERAL HOURS TO CHILL.
SKIM GREASE FROM TOP OF POT.
POURINTO LARGE KETTLE AND ADD REMAINING INGREDIENTS.
(OPTIONAL INGREDIENTS TOADD ARE 8 oz.
TOMATO SAUCE; 2 1/2 LBS.
OR MORE OF OKRA; 1 LB.
SMOKEDSAUSAGE.
COOK OVER LOW HEAT FOR 2 HOURS THEN THICKEN WITH ROUX.
ROUX:1/2 CUP OIL1/2 CUP FLOURMIX OIL AND FLOUR BEFORE HEATING.
COOK OVER MEDIUM LOW HEAT IN A HEAVYSKILLET UNTIL IT TURNS DARK BROWN.
STIR WHILE COOKING TO KEEP FROMSTICKING.
ADD TO GUMBO AND COOK UNTIL SOUP STARTS TO THICKEN.
SERVE OVERRICE.
Ingredients
Directions
ADD HERBS SUCH AS BASIL OR ROSEMARY AS DESIREDBOIL THE CHICKEN AND REMOVE MEAT FROM BONES.
PLACE BROTH AND MEAT IN THEREFRIGERATOR FOR SEVERAL HOURS TO CHILL.
SKIM GREASE FROM TOP OF POT.
POURINTO LARGE KETTLE AND ADD REMAINING INGREDIENTS.
(OPTIONAL INGREDIENTS TOADD ARE 8 oz.
TOMATO SAUCE; 2 1/2 LBS.
OR MORE OF OKRA; 1 LB.
SMOKEDSAUSAGE.
COOK OVER LOW HEAT FOR 2 HOURS THEN THICKEN WITH ROUX.
ROUX:1/2 CUP OIL1/2 CUP FLOURMIX OIL AND FLOUR BEFORE HEATING.
COOK OVER MEDIUM LOW HEAT IN A HEAVYSKILLET UNTIL IT TURNS DARK BROWN.
STIR WHILE COOKING TO KEEP FROMSTICKING.
ADD TO GUMBO AND COOK UNTIL SOUP STARTS TO THICKEN.
SERVE OVERRICE.
