Table of Contents: SOUPS

The last photo at the bottom of the page captures the color of the gumbo much better.  This photo is "flashed-out".  Please forgive!

Gumbo seems to taste best if refrigerated overnight, but that is not engraved in stone!  It can also be made ahead of time and frozen.  You will notice that I do not make a roux.  The texture and color of this recipe do not require it.  That saves time and *!#*%$# words when you burn a roux!


Make it easy.  Use a food processor for chopping the vegetables.


To Make Stock:

A. Use leftover turkey stock or broth and the leftover turkey meat


B. Cook 4 fresh turkey wings or 2 or 3 legs with:

2 celery ribs

1 medium onion, quartered

2-½ quarts water


Freshly ground black pepper

Combine celery, onions, water, salt, and pepper.  Bring to a full boil; then

reduce heat to a gentle boil and cook until the turkey meat is very tender.

Remove the meat and chop to use in the gumbo.


Gumbo Ingredients:

8 cups (2 quarts)  turkey broth or stock

2 cups chopped turkey meat, if available, but not essential

2 large onions, chopped

1-¾ cups chopped celery

1 large green pepper, seeded and chopped

4 large cloves garlic, chopped

2 T. fresh parsley, chopped

4 whole bay leaves

1 (14.5-oz.) can petite cut tomatoes

1 (8-oz.) can tomato sauce

1 tsp. freshly ground black pepper

12 oz. chopped fresh or frozen okra

2 lbs. peeled, raw shrimp; well washed

1 lb. fresh crabmeat (I use claw meat)

3 T. Worcestershire sauce

4 drops Tabasco sauce

2 T. ground gumbo file

2 T. Kitchen Bouquet


Hot white rice (optional)






Put 2 quarts of the turkey broth or stock into a large, heavy soup pot.  Add the chopped turkey meat, onions, celery, green pepper, garlic, parsley, bay leaves, tomatoes, tomato sauce, and pepper.  Stir and bring to a boil; then reduce heat to simmer.


Simmer, uncovered, for 2 hours.  After the first cooking time, add the okra and simmer another 30 minutes.  Stir in the shrimp, crabmeat, Worcestershire sauce, Tabasco sauce, file, and Kitchen Bouquet.  Simmer and stir another 30 minutes.  Taste test for salt.  The salt amount depends on how much salt was in the broth at the beginning of the recipe.  Often 1 to 3 tsp. may be needed.


Allow the gumbo to completely cool; then cover and refrigerate overnight, if possible.


When ready to serve, discard the bay leaves; then slowly re-heat and stir until hot.   Use soup bowls to serve the hot gumbo over a small amount of hot rice.

Gumbo freezes very well.


Serves: 8 to 10.