Jeff's Gumbo

By sybrmom

Ingredients

• one 8-10lb Smoked Turkey (no need to use all the meat, about 1/2 will do) or one 3-4 lb Smoked Chicken (Carve off all the meat and discard all the skin. Chop the meat into about 1 inch pieces)
• o (I smoke my own so that they are not too salty, but Eddy brand has a very good smoked Turkey)
• 1-2 Links of Sausage
• 2-3 lbs of Shrimp
• Stock (You can either boil the bones from the Turkey or if in a rush add 2 1/2 -3 quarts of chicken broth. I don’t use the skin b/c of all the fat in it)
• 2 packs of Frozen Okra
• 2 tablespoons of Minced Garlic
• 3 Medium White Onions Chopped
• 3 Green Bell Peppers Chopped
• 4 Celery Stalks Chopped
• one 14 1/2 oz can of Whole Crushed Tomatoes (optional)
• 4 Tablespoons of fresh Parsley Minced (I sometimes use dried parsley)
• 6 Bay Leaves
• 1 Lemon (Juiced)
• 1 bunch of Green Onions (trim the green part)
• 2 teaspoons of dried Thyme
• 1 Teaspoon of Cayenne Pepper
• 6 Whole Cloves
• 2-4 Tablespoons of Tony Cachere’s (check the flavor so it is not too salty- usually just need 2)
• 2 small caps full of liquid crab boil (the one in the small 5-6 oz bottle)
• 2 cups of vegetable oil
• 2 cups of flour

Preparation

Step 1

1. On Medium to Low heat the oil then gradually add the flour. Stir constantly for about 30 minutes, or until the roux is dark brown. (It will start to smell like burnt popcorn but if you are constantly stirring then don’t worry).

2. Add the Garlic, Green Peppers, Onions, and Celery to the roux and continue stirring the vegetables on medium to low for about 15 more minutes. Making sure that the vegetables get tender.

3. Add the stock to the roux slowly stirring it in. Add the parsley, tomatoes (optional), bay leaves, lemon juice, thyme, cayenne, cloves, Tony Cachere’s, and the crab boil. (Everything except for the meat and green onions). Bring all of this to a rolling boil, then turn down to simmer for about 20 minutes.

4. Add the Smoked Turkey meat.

5. Slice the sausage and cook the sausage in a frying pan. Drain off all of the grease and discard. Add the Sausage to the gumbo.

6. Let the gumbo simmer for about an hour (scoop off as much of the excess grease/oil at the top that you can).

7. If possible, let it sit over night for best flavor after you have cooked it.

8. About 15-45 minutes before serving add the Green Onions, Shrimp and the Okra.