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I put this recipe together to use up leftover turkey and stuffing after the holidays. Its a standard cajun gumbo file' - but I have included some of the stuffing in it to enrich and thicken and it turned out so good, thought I would share it. ( at least that's what everyone tells me:-) Being from New Orleans, we have many gumbo recipes, but this one is a little different.
Simmer Turkey carcass in water/stock about an hour -pick meat off bone.
Strain the stock and put the stock and turkey in large stock pot. Discard picked carcass. Add the stuffing and mix it in.
Make Roux from the flour and oil / bacon fat till it is pecan colored - stir often. Whisk into broth in stock pot.
Saute the okra on med/hi stirring till its fairly dry (about 20 minutes); add to pot.
Saute sausage in another pan on high till browned.
Add the chopped onion, bell pepper, celery, and garlic to sausage and wilt. Add sausage and veggies to pot. Stir in herbs and bring to a boil, the simmer, partially covered, for 40 minutes. Stir often.
Serve with about 1 teaspoon File Powder (added after cooking) over rice. Garnish each serving with green onion tops and parsley if desired.
Get all of your stuff ready ahead of time ( mis en place), chopping onions and stuff in food processor, put herbs on a paper plate, slice the sausage, etc. this will help the gumbo go quickly and eliminate missing an ingredient.
Don't cook the gumbo file' powder in the gumbo it will make it slime
This looks complex, but it isn't ---- its worth the effort, and can be done in stages, such as preparing everything, and cooking the next day.
I like to use a few pans - one to fry the okra, the other for the roux, and one for onion mixture and sausage and the large pot for boiling the carcass and cooking the gumbo.
This takes a little time preparing, but the rewards are great and it can be frozen in 2-3 cup portions.
Also, don't eliminate the gumbo file' powder when serving if you want an authentic Louisiana gumbo flavor. You can, but it won't taste the same.
This recipe was provided by Helen Smith from Escondido.