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Smoked Turkey and Sausage Gumbo (with gview)

post #1 of 10
Thread Starter 

Who says an Okie, living in Texas can't cook a good gumbo.  Bon appetit.



post #2 of 10

Well it sure does look good.

Never had Gumbo before but heard it was very good.



Happy Smokin'



post #3 of 10

Looks delicious!!


 Gonna post the recipe??



post #4 of 10

That Does Look Awesome!!!! drool.gif


But I'm a pushover for pictures of sliced up smoked sausages in anything.  biggrin.gif


A recipe would surely help.




post #5 of 10

It looks amazing  but can the Texas Okie help us with the recipe

post #6 of 10
Thread Starter 

Let's see,

1 cup flour

1/2 cup oil/lard/bacon drippings, etc.

1 1/2 cups chopped onion

1/2 cup celery

1/2 cup bell pepper (color of your choice)

1/2 cup green onions

1 small bag of frozen okra

2+ tbs slap yo moma

1 tsp cayenne pepper

1 tsp ground mint

3 bay leaves

3 cloves garlic

1 tbs worchestershire  (sp?)

1 1/2 lbs andouille, smoked sausage, deer sausage, keilbasa etc.

1 1/2 lbs smoked turkey or chicken

2-3 qts chicken stock

file powder if you have a taste

steamed rice


make a dark roux with the flour and oil (the color of dark chocolate).  stir in the onions and cook to clear (this will stop the roux cooking).  add the celery, pepper, and green onions, cook for 3-5 minutes.  add a little stock to form a paste and stir in the garlic. cook for 3 to 5 minutes.  stir in stock to make a fairly thin sauce.  we will thicken this with the okra.  stir in remaining spices and sausage and bring to a boil.  reduce heat and simmer,covered, for 1 hour.  add the chicken or turkey, and the okra and simmer another hour uncovered.  adjust consistancy and flavor at this point if needed, then serve over rice and garnish with green onions, file, or chopped parsley.



Edited by bigbob73 - 10/16/11 at 3:40am
post #7 of 10

That looks & sounds delicious!


I printed & filed your recipe for later use!


Thanks for sharing it!

post #8 of 10

Thanks for sharing

post #9 of 10

looks great!!!  Thanks for sharing the recipe.

post #10 of 10

You had me at Dark Roux!  It ain't gumbo without it.


Looks awesome!

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