Ranee Mueller said:I am looking for a tried and tested recipe for Gumbo
which includes okra but not file powder. I don't want
to have to order a special ingredient unless I
absolutely have to at this point. I have a recipe I
want to make, but it includes file, so I'm more
interested in recipes without it for the technique than
for the actual recipe. This is why I want it to be
something you have tried yourself. Thank you!
Regards, Ranee
Here's the one I usually make: If you make it with chicken
or with white meat, add some slices of spicy sausage.
Turkey Gumbo (adapted from a recipe I found in Chile Pepper
magazine in 1991)
2 large turkey legs 1 large bell pepper, chopped 3
quarts water
2 pounds sliced okra
1/4 cup oil or bacon grease
2/3 cup oil
3/2 cup flour 2 cloves garlic
3 (1ounce) can tomatoes 1 1/2 teaspoon salt (to taste) 1
bay leaf (maybe 2) 2 stalks celery 1 teaspoon each:
cayenne, thyme, basil, black pepper 1 bunch green
onions, chopped 2 chicken bouillon cubes 1 yellow
onion, chopped
Boil or pressure-cook the turkey, water, bouillon cubes
until 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
or grease in a heavy pot until all ropiness is gone (about 1
hour). Combine remaining 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, bay leaf, cayenne,
black pepper and thyme; simmer, partially covered for half
hour. Add basil and salt, simmer another 10 minutes. Serve
over long-grain white rice.
