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Grace Bauer's Seafood Turkey Gumbo

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By Grace Bauer

Posted June 17th, 2009

This article is reprinted with permission from New Orleans Classic Seafood (Classic Recipes Series), by Kit Wohl, (2008, Pelican Publishing)

New Orleans Classic Seafood (Classic Recipes Series)

Servings:	6
Author Notes:	Seafood gumbo is a family staple that every New Orleans cook approaches with pride and enthusiasm. It's a stovetop forum for creativity. Grace's recipe calls for poultry, leftover turkey or roasted chicken; or some cooks stick strictly to seafood. You're free to use the ingredients that most please you.
Ingredients:	1 pound smoked sausage 2 pounds shrimp, peeled and deveined 1 pound cooked turkey or chicken meat, shredded 5 to 7 Louisiana blue crabs, cleaned 1 pint gulf oysters, optional 5 tablespoons bacon drippings or oil 1 cup all-purpose flour 2 cups finely chopped onions 1 1/2 cups finely chopped celery 1 cup chopped green bell pepper 1/2 cup chopped green onions, white and green parts 1 can (15 ounces) diced tomatoes 1 tablespoon finely chopped garlic 2 bay leaves 1 tablespoon chopped fresh thyme 1/2 cup chopped fresh parsley 1/8 teaspoon cayenne pepper 2 teaspoons ground black pepper 2 teaspoons salt 2 teaspoons Creole seasoning (click here for recipe) 1 cup fresh okra 4 cups shrimp or fish stock 6 cups chicken or turkey stock 6 to 8 cups cooked white rice
Instructions:	Cut the sausage into 1/4-inch slices and brow in a large gumbo pot. Deglaze the pot with 2 cups chicken stock. Add the shrimp stock and diced tomatoes. Allow to simmer over low heat. Sauté the onions, celery, and bell peppers in a heavy skillet in 3 tablespoons of bacon drippings or oil, for about 8-10 minutes. When the onions are translucent, add the green onions, garlic, parsley, and cook for 3 to 5 minutes more. Add thyme, parsley, cayenne, black pepper, salt, and Creole seasonings. Transfer the vegetables to the soup or gumbo pot. Prepare a medium-dark colored roux. Once the roux has been started, it must not be left unattended. It must be stirred constantly, scraping the sides and bottom of the pan to prevent sticking or scorching. In a clean saucepan add 1 cup of oil over low heat. When the oil is hot, slowly add the flour, stirring constantly, until the roux is the color of chocolate, about 30 to 45 minutes. When the roux is the desired color, slowly add 1 cup chicken stock and mix well. Carefully add the roux mixture to the soup or gumbo pot. Add the remaining chicken stock and mix well. simmer for about 20 minutes. (Click here for detailed roux making instructions from the Queen of Cajun cuisine, Marcell Bienvenu). In a clean saucepan, sauté the okra in 2 tablespoons bacon drippings over low heat. Stir occasionally and cook until the okra is no longer ropey, about 20 minutes. Break the crabs in half, add to the gumbo pot, increase the heat, and bring to a boil. Reduce the heat, cover the pot, and simmer. After cooking for about 30 minutes add the shrimp, and oysters (optional). simmer, covered, for about 20 minutes more. Taste and adjust the seasonings, as desires. Serve over cooked white rice.