GUMBO                                Joel Pressburg 

Broth:                                                             Roux:

Chicken (2 Fryers)                                                 ½ cup Vegetable oil

Turkey Carcass                                                      ½ cup all-purpose flour

2 stalks celery                                                        3 stalks fine chopped celery

1 medium onion                                                     1 large fine chopped onion

1 tbsp. salt                                                              1 fine chopped green pepper

6 peppercorns                                                          3 cloves fine chopped garlic

2 bay leaves

Additional Ingredients:

Chicken broth (as needed)

1 pound smoked sausage cut into bite sized pieces

6 stalks okra, cut into ½ inch pieces

salt, pepper, and Tabasco sauce to taste

6 green onions with tops finely chopped

2 tbsp. chopped fresh parsley

9 oz canned whole mushrooms, drained and cut in half

gumbo file

hot cooked rice

Combine the broth ingredients in a large stock pot, cover with water, and bring to a boil.  Reduce heat and simmer for about an hour, or until chicken is tender.  Remove the chicken from the stock, leaving the stock to simmer.  When the meat is cool enough to handle, remove meat from bones, cut meat into bite-size pieces and set aside.  Return all skin and bones to the stock and simmer an additional hour.  Strain stock and add enough chicken broth to make 3 ½ quarts of liquid.  Set aside.

To make a roux: In a 5-quart heavy iron pot, heat the oil, stir in the flour.  Cook over medium to high heat at least 30 minutes, stirring constantly until a dark brown roux is formed.  Add the chopped celery, onions, and green pepper.  When the vegetables release some water, add the garlic.  Cook over medium heat, and gradually stir in the reserved hot stock.  Bring the mixture to a boil, then reduce the heat and simmer 20 minutes.  While preparing the roux, in another skillet or microwave, cook the sausage until browned.  Drain on paper towels, and set aside.