Gumbo is a traditional dish from Cajun and Creole cuisine, originating from the state of Louisiana in the United States. Its name comes from the Bantu term ki ngombo, which refers to okra, a common ingredient in the original recipe. Over time, gumbo has evolved and adopted various variations depending on the region and available ingredients, becoming a culinary symbol of the cultural fusion between Africans, French, Spanish, and Native Americans.
In Latin America, although an identical version of gumbo is not found, there are similar dishes that combine thick stews with rice, such as sancochado in Colombia or loco mote in Ecuador. Sometimes, in some countries, it is also known as stew or thick stew, depending on the regional preparation, but none with the particular essence of spices and the roux technique characteristic of the original gumbo.
How to prepare Turkey Bone Gumbo
To prepare this delicious gumbo, start by placing the turkey carcass in a large soup pot.
Cover the carcass with water and bring to a boil.
Simmer for 1 hour and 30 minutes to obtain a concentrated broth.
Drain the turkey and reserve the broth for the gumbo.
Remove the meat from the carcass, chop it, and set it aside to add later.
Heat the juices in the same pot and add the wheat flour gradually, stirring constantly until a dark brown roux forms, which will take approximately 25 minutes.
Add the chopped vegetables: onions, garlic, green bell pepper, and celery, and cook until tender.
Add the reserved turkey broth and seasonings such as salt, pepper, hot sauce, bay leaves, parsley flakes, and dried basil leaves.
Simmer for 1 hour so the flavors meld well.
Add the chopped turkey and smoked sausage, cook for 15 more minutes.
Finally, add the chopped green onion and cook for an additional 10 minutes.
Serve the gumbo hot over cooked white rice to enjoy a comforting and flavorful dish.
