Gumbo..... I'm loving it and you will too!

I'm always looking to change things up and get out of a rut..... it's so easy to keep repeating dishes, especially because you know them well, like them and come out tasty and there's nothing wrong with that at all, it's great.... BUT, we like to have an ever changing menu so I'm constantly looking at new food trends, variations on old favorites to make them new favorites or just new things that sound potentially promising..... you know what your family likes so you can easily tell if one thing will work, right? Sometimes a new idea will come along that is nothing like this and you decide to give it a try and see..... this was one of those.

Ordinarily I don't make too many Cajun dishes, primarily due to their penchant for ground red pepper and everything tasting of Cayenne (not that I don't like it, it's just too much of a "one note thing"), I do like Down Home Southern Cooking and other regional dishes but for some reason I do more Creole than Cajun. But having to present something spicy, thick and satisfying and trying to think outside the box I came up with a variation of the well known "Gumbo" including other ingredients to fulfill a client's order and came up with this version which I hope you will try.

I think it's a healthier alternative to the traditional one and it makes it a bit more flexible to everyone's tastes so you can add more vegetables if you like and cut down on the fat yet it still tastes rich and hearty. A one dish meal that can be made ahead, improves with reheating (I love that!) and can be frozen in individual servings so that anyone can have a quick yet nutritious meal any time of the week. Good for busy households that need to cook in advance and if you're watching your food budget, can be made economically. Sounds like a good idea, huh?

A word about this version: If you're looking for a traditional roux thickened Gumbo this is not it. This is a lighter version without the heavy feeling yet just as satisfying and has the added vegetables that you can custom choose for your family. You'll see canned/frozen items mentioned which have been done for busy people that don't have the time to make it all from scratch, but I've also included fresh ingredients.

Tasty and Hearty Turkey Gumbo.- Look for shortcuts after the recipe to make it quicker or for some add ins you might like.

1 tablespoon extra virgin olive oil
2-5 cloves garlic, finely chopped (I love garlic so I add more)
1 small yellow onion, chopped (same size as carrot and celery)
1 cup carrots, chopped into cubes
1 cup celery, chopped into cubes
2-3 Bay leaves
1 tsp red pepper flakes
1 (16-ounce) package frozen bell pepper strips (I use 2 cups fresh of all colors)
1 (6-ounce) package frozen cut okra (you can use fresh, parboiled and remove the slime)
1 cup frozen corn (I use fresh corn cut off the cob, charred on the grill first)
1 (28-ounce) can diced tomatoes, with their liquid (fresh tomatoes chopped and I make up the liquid
with some fresh stock, chicken / vegetables or beef if needed or you can use tomato sauce)
1 turkey leg (about 1 pound), skin removed (I use turkey breast)
1 cup cooked brown rice (or use leftover rice you have)
1-2 tablespoons liquid Amino Acids (Bragg's usually, organic)
Salt and pepper to taste
Hot sauce to taste ( I use my own)

 Heat oil in a large pot over medium heat. Add garlic and onion and cook, stirring occasionally, until softened, about 2-3 minutes. Add carrots, celery, bay leaves and pepper flakes and cook about 5 minutes.

Add peppers, okra, corn and tomatoes and stir well. Nestle turkey leg in pot and bring to a boil. Add stock if needed. Cover, reduce heat and simmer, stirring occasionally, until turkey falls easily off of the bone, about 1 1/2 hours. Remove turkey, discard bone and then shred meat and return to pot. Stir in rice and Amino Acids and taste for seasoning. If needed then add salt, pepper and hot sauce and cook about 10 minutes more.

NOTE: This is meant as a basic recipe so you'll feel free to add or remove items to suit your taste. Of course you can use any meat or leftovers (cooked meat, fish or seafood), cut or shredded, same goes for the stock since you can use what you have or cook the meat before to make the stock and then separate them, shred the meat while you set the stock aside to use in the Gumbo. I have been known to add all types of purchased or home made sausages in this too which I cook at the beginning along with the meat in the oil until golden, using the rendered fat (yes, I know.... but it tastes so good) for the vegetables. I also use uncooked rice and simply add more stock (the richer the better) to allow for the expansion and liquid needed to cook the rice (I use long grain, fry it up first in the fat).

The soup will be  more liquid than the traditional Gumbo since this doesn't include a "roux", but if you want it that way then use some of the rendered fat, some oil or butter, add equal amount of flour and fry it up, stirring all the while, not only to cook the flour taste but to turn it into either a light or dark brown roux which will be used at the end as a thickener for the soup. Feel free to do this is you want and have this as thick or leave liquid as desired.

Traditional Gumbo has the roux as mentioned but also the addition of "file powder" (accent on the "e") which is a spice found in the South which if you don't live there might have to purchase online. Made from Sassafras Leaves which are dried and ground into a powder. If you have a tree at home you can let the leaves dry for some days and then grind them in a coffee grinder until fine and then pass through a fine sieve to remove any large pieces. I don't use it and instead add oregano, thyme, pepper flakes, the amino's, salt and pepper for flavorings instead, but again, you can if you want to.

I have also added, depending on what's on hand or what strikes me on that particular day: peas, green beans, root vegetables (at the beginning so they'll cook), a variety of greens (turnip, collards, kale, etc.) at the very end to wilt, etc. this is a very forgiving meal and I might offend true Southerners by all these changes to their iconic dish (Sorry...) but then I don't call it "true Gumbo" either.....

I hope you will try this and find it just as tasty as we do. Wonderful on a cold day or when you need some comfort food. If you make the basic recipe it's great on your food budget, you can serve with a slice of corn bread and a nice salad if you need it and everyone will be happy..... Enjoy!