> From: "Rodger Hager" >
> I have bee using Zatarains Gumbo Base to make gumbo for years. Now I am living in
a
> place where I can.t get the mix. I need a recipe to make gumbo from scratch. TIA

Use this recipe to make up your own variations. Maybe add sausage. Or
use court-bouillon (fish) instead of turkey stock and add shrimp and
catfish. Use your imagination. (The plain dark turkey meat version is
very good.)

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.

Best regards,
Bob


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