Turkey and Ham Gumbo

Votes: 3

Time: 2 hours.
Complexity: easily

Turkey and Ham Gumbo - A Detailed Recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 gr. cooked turkey, white and red meat
450 g diced ham
160 g butter
3/4 cup wheat flour
1/4 cup rendered bacon fat
3 stalks celery, chopped
2 medium onions, chopped
1 bell pepper, chopped
8 cups chicken broth
450 g canned tomatoes, coarsely chopped
2 tbsp filé powder (ground dried leaves of the sassafras bush)
1 tbsp. minced garlic
1 tbsp. salt and ground pepper
1 tsp crushed dried chili pepper
1 teaspoon fresh thyme leaves
1/2 tsp ground bay leaves or 3 whole leaves
2 cups okra, diced

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

First, cut the cooked turkey into small pieces or tear the meat by hand and set aside. Then, place a large saucepan (3-4 quarts) over medium heat, add the butter, and melt. Then, add the flour to the butter and cook, stirring, until darkened.
Add the bacon fat, celery, onion, and bell pepper to the flour mixture and cook until the vegetables are softened. Then, pour 1 cup of broth into the pan and stir well. Then add the remaining broth and continue cooking for 30 minutes.

Add the turkey, ham, sirloin powder, garlic, salt and pepper, crushed chili pepper, thyme, and bay leaf, and cook for another 30 minutes. Finally, add the okra, reduce heat to low, and cook for another 10-20 minutes.

Make the gumbo a day or more in advance for even better flavor.
Exit: 2 l.

Categories:

recipe / Soups / Thick soups and stews / / Turkey dishes / Turkey meat / American cuisine / Cajun cuisine / Robert Irvine

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