Makes 14 appetizer servings or 7 main course servings
4 tablespoons Chef Paul Prudhomme's Poultry Magic® or
1-1/2 teaspoons pure ground dried Anaheim chile peppers (or use any locally available pure ground chile)
1/2 cup vegetable oil
1 cup all-purpose flour
2 cups chopped onions
1 cup chopped green bell peppers
1 cup chopped red bell peppers
1 cup chopped yellow bell peppers
3 cups fresh poblano chile peppers, cut into 1/2-inch pieces or any other mild fresh chiles
1 pound smoked sausage of any kind (optional)
1 pound turkey breast, diced into 1/2 inch pieces (or chicken)
6 cups vegetable stock or turkey stock or chicken stock, in all
how to prepare
Combine the first 2 ingredients in a small bowl to make the seasoning mix.
Sprinkle the turkey evenly with 1 tablespoon plus 2 teaspoon of the seasoning mix and rub it in well. Set aside.
In a heavy 4-quart pot over high heat, heat the oil just until it begins to smoke, about 3 to 4 minutes.
Make a roux: To the pot add the flour and whisk the mixture constantly until it is red-brown, about 6 to 8 minutes. To the roux add the onions, bell peppers, poblanos (or other mild fresh chiles), smoked sausage (optional), and the remaining seasoning mix. Stir well, reduce the heat to medium and cover. Cook, uncovering to stir and scrape every 2 to 3 minutes to prevent burning (as there is no liquid in the pot), for 18 minutes. Add the seasoned turkey meat and 3 cups of the stock. Stir and scrape the pot completely. Cook stirring and scraping every 1 or 2 minutes, for 8 minutes, then add the remaining stock. Reduce the heat to low and simmer until the gumbo is thick and golden, about 10 minutes. Serve over hot white rice.
Copyright © 1999 by Paul Prudhomme