Roberta wrote:
> I have googled and googled - there are about 40 zillion gumbo recipes
> out there. I get the general idea....roux, broth, andoullie (don't
> think I spelled that right) some other meat (have seen ham, chicken,
> shrimp) some have okra some not...all served over rice
>
> anyone have a tried and true recipe? I am leaning toward a non-seafood
> one since I have every type of meat except that in the house. I have
> rice and okra....
>
> I know I can just pick and choose - but never having made it before I am
> just not sure what's gonna be good
>
> Thanks in advance for your help..
>
> Roberta


Here's my tried 'n' true gumbo recipe. Feel free to make your own
substitutions and additions (like maybe a jar of oysters or some some
slice sausage links)

Bob's Turkey Gumbo
(adapted from a recipe in _Chile Pepper_ magazine, 1991)

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.

Best regards,
Bob