Prep 30 mins
Cook 2 hrs
AKA "Roy's Gumbo" because Roy (my once Louisianan step father) taught me to make it quickly over the phone while in the grocery store....This recipe is for the brave in the kitchen as it's something you really play by ear. This is really done by taste - so taste as you go. I made it right the first time, recognizing the smell after not having it for years, I knew I did something right!
- 1 kg turkey meat (leftovers)
- 2 celery ribs, cut up
- 1 garlic clove
- 1 teaspoon cajun spices (depending on taste)
- 1 green pepper, chopped
- 3 ounces oil
- 3 ounces flour
- 1 liter chicken stock
- Tabasco sauce
- Worcestershire sauce
- cajun spices, to taste ie. tony's
- 1. Strip your left over turkey bones. Place meat being used aside in separate dish;.
- 2. Boil bones for a few hours in a large pot;.
- 3.Strain broth for bones;.
- 4. Add chopped onion, celery, garlic and spice. Boil until celery and onion are cooked;.
- 5. Make a roux - (cheat by using microwave)- put your oil and flour in a microwave safe dish. Microwave and take out and stir every minute or so. Flour/oil mix will become caramel colour. The darker the roux, the stronger the gumbo taste. I burn my flour until it looks like chocolate, in Louisiana, I guess it's black like tar -- ;.
- 6. Add 1-2 liters of Vege stock, depending on current amount of water - use discretion;.
- 7. Add squirts of Tabasco sauce, Worcestershire sauce and some more Cajun spice, if desired.
- Serve over rice.