In article >,
zxcvbob > wrote:

,snip>
>
> You can add sausage and reduce the salt if you want, or use fish stock
> and add shrimp during the last 5 minutes, or...
>
>
> Bob's Turkey Gumbo
> (adapted from a recipe in _Chile Pepper_ magazine)
>
>
> 2 large turkey legs
> 2 chicken bouillon cubes
> 3 quarts water
> 2 pounds sliced okra
> 1/2 cup oil (divided)
> 1/2 cup flour
> 1 large bell pepper, chopped
> 1 bunch green onions, chopped
> 1 yellow onion, chopped
> 2 cloves garlic
> 1 (20 ounce) can tomatoes
> 1 1/2 teaspoon salt (to taste)
> 1 large bay leaf
> 2 stalks celery
> 1 teaspoon each: cayenne, thyme, basil, black pepper
> garlic powder (optional)
>
>
> Boil or pressure-cook the turkey, water, bouillon cubes, and bay leaf
> until meat is tender. Remove turkey legs from stock and allow to cool;
> remove meat from bones, chop, set aside. Break the bones and add back to
> stock, with skin, gristle, etc. Put on back burner to simmer. Meanwhile,
> saute okra in 1/4 cup oil in a heavy pot until all ropiness is gone
> (about 1 hour). Combine remaining 1/4 cup oil and flour in an iron
> skillet and cook over medium heat, stirring constantly until flour is
> chocolate brown. Be careful not to burn it! Add onions, celery, garlic
> and bell pepper to the roux and saute until tender. Add roux-vegetables
> mixture to the okra, add tomatoes, meat, strained turkey stock, cayenne,
> black pepper and thyme. Add another bay leaf or two if you like bay
> leaves. Simmer, partially covered for half hour. Add basil and salt,
> simmer another 10 minutes. Adjust seasoning with salt and/or garlic
> powder, if needed. Serve over long-grain white rice.

I've used Bob's recipe and it is very good. You ought to try _smoked_
turkey legs. When I find them I have the butcher saw them in 2 to 4 inch
lengths. Makes for an excellent gumbo broth. And the turkey is great in
the soup.

BTW, I know a lot of people use either okra or file powder but not both.
I don't understand that. I've always considered okra necessary and I
also put file powder on the table and let people use it if they want.
Seems most use it, even my card-carrying cajun friends.

Regards,
Dave W.