We LOVED this! So much so that it's become a permanent part of my Thanksgiving plans. Made the stock as I was cleaning up after dinner, then stripped the turkey meat, strained the stock, and refrigerated overnight. This made the actual gumbo prep the next day go pretty fast. In the recipe, when it calls for two quarts water, I used the stock (one quart was leftover and became the base of creamy turkey soup!). Notes to me: used about three cups of good sausage because I had it, could have added more; use two full bags of frozen okra (24 oz) to avoid leftover; make 4 cups Uncle Ben's rice plus water in rice cooker. Thanks for sharing the recipe! This is a great find!
THis is not a rating but a reply to the previous comment. Forever my mother, who was born and raised in New Orleans, made Turkey Gumbo just like this. My Grandmothers, also born and raised in New Orleans made their Seafood Gumbo similarly.
I own this cookbook and wanted to make a slight correction to the first review...2 cups of stock are added as well as 2 quarts of water for a total of 4 quarts of liquid...Very good recipe-- I am from New Orleans and my family has made it every year for the last 30+ years. Its a post Thanksgiving tradition!
AWESOME RECIPE! Followed this recipe for our Thanksgiving leftover turkey. It was so good that we made another pot just to freeze. Thanks!
Wherever you got this recipe is using the wrong terminology. Cajuns do not use tomatoes in their gumbo, creoles do. We do not use okra in it either, that's also creole. We don't use bacon or brown sugar, either- I have never even heard of that, and I was born and raised in Louisiana on REAL gumbo.