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Chicken and Turkey Gumbo


Smoked Turkey Stock:

2 smoked turkey legs

1 carrot, diced

1 stalk celery, diced

1 yellow onion, diced


1 cup (2 sticks) unsalted butter
1 cup all-purpose flour
2 yellow onions, diced
2 tablespoons Creole spice mix
2 pounds smoked chicken sausage, sliced
2 stalks celery, diced
2 red bell peppers, seeded and diced
2 cloves garlic, chopped
2 tablespoons Worcestershire sauce
1 teaspoon fresh thyme, chopped
2 dried bay leaves
2 cups sliced fresh okra
1 cup seeded, diced tomato
1 tablespoon file powder
1 teaspoon hot sauce, such as Tabasco
Kosher salt and freshly ground black pepper

White Rice:
2 cups long-grain rice
Kosher salt and freshly ground black pepper


For the smoked turkey stock: Bring the smoked turkey legs, carrot, celery, onions and 1 gallon water to a simmer in a large pot and cook for 3 hours. Strain the stock, pick the turkey meat off of the legs and reserve. You should have about 3 quarts stock.

For the gumbo: Melt the butter in a large pot over high heat. Whisk in the flour, reduce the heat to medium and cook, stirring constantly so the roux doesn’t burn, until chocolate brown, about 15 minutes.

Add the onions to the roux and continue to cook, stirring frequently, until the onions are caramelized and brown, 15 to 20 minutes. Stir in the Creole spice mix, and then add the smoked chicken sausage, celery, peppers and garlic and cook for 4 to 5 minutes. Whisk in the Worcestershire sauce, thyme, bay leaves and turkey stock and bring to a simmer. Cook the gumbo, stirring occasionally, for about 60 minutes.

Add the okra, tomatoes, file powder, hot sauce and picked turkey meat. Season with salt and pepper and simmer for 30 minutes more.

For the white rice: Bring 3 cups water to a boil in a saucepan. Stir in the long-grain rice, reduce the heat to a simmer, cover and cook until all of the liquid is absorbed, 12 to 15 minutes. Fluff the rice with a fork and season with salt and pepper.

For serving: Divide the rice among bowls and ladle the gumbo on top.

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