Okay, I finally get to eat my gumbo!
As for a recipe. I can tell you what's in it, and some approximate amounts, but I have been making gumbo for so long, that I "just do it."
I used 1/2 cup of flour and 1/2 cup of canola oil for my roux. It took about 20 minutes to reach a chocolate brown.
The meats are leftover Thanksgiving turkey dark meat, and andouille sausage from a market in Port Arthur. I forgot to weigh the meats. Sorry.
The veggies are the Trinity, of course, which is diced onions, diced bell peppers and sliced celery. I used one large onion, two bell peppers and four stalks of celery. I added sliced okra in the last hour of simmering. I used frozen okra.
Seasonings were salt, cayenne pepper and granulated garlic. I don't know the exact amouts. I just added to taste. Start off easy with the cayenne, and add more if you need it. When you taste, wait for the cayenne to kick in before you decide to add any more. I started with about 2 teaspoons (measured in the palm of my hand, so not exact).
I used about 10 cups of turkey stock that I made from the bones and scraps of the leftover turkey. No seasonings or veggies in the stock, just turkey. I did all of my seasoning in the gumbo.
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I was very pleased with this pot of gumbo. It is one of the best I have ever made.
CD