Turkey or Duck can be easily substituted for the chicken
1 cup chopped onion
½ cup chopped bell pepper
½ cup chopped celery
2 Tablespoons chopped garlic
Meat from one whole chicken
1 lb. smoked sausage cut in ¼” slices
1 cup cooking oil
1 cup all purpose flour
1-2 cups cut okra (frozen okra works fine)
Make a roux by combining the flour and oil in a heavy pot over medium heat – stir constantly until brown. Set aside until later.
If using uncooked chicken, boil for 30-45 minutes until meat separates from bone easily. Save the chicken stock for use later in the recipe.
If you are using turkey or duck boil the carcass to remove the meat from the bones (save the stock). Use some of the left over sliced meat to have a sufficient amount for a “good” gumbo. (You should have about a pound of meat total in addition to the sausage).
In a large, heavy pot (I use a Dutch oven) wilt onions, peppers and celery.
Add garlic after other ingredients are wilted.
Add the smoked sausage and cook for 10-15 minutes on medium heat.
Add chicken (turkey or duck) and cook until everything is blended
Add roux, one spoonful at a time until the entire mixture becomes a “pasty” brown color.
SLOWLY add stock while stirring. Be careful that it doesn’t spatter on your hands and arms. I usually add 6-8 cups of stock. If you don’t have enough from boiling the carcass, add additional water.
Check flavor at this point to see if you need to add salt and/or pepper. You’ll get some salt and pepper from the sausage, so don’t add until you sample. Add as much cayenne pepper as you like at this time.
Bring to a boil, but don’t burn the bottom. Then reduce heat and cook for 45 minutes to an hour.
Add okra and cook about 15 additional minutes
Serve over rice