This gumbo is made with turkey bacon and chicken. For a vegetarian version remove the meat add more vegetables and a little paprika or smoked seasoning.
2 lbs chicken, any parts will work Salt to taste if desired 2 tablespoons creole mixture ¾ cup flour 1 cup vegetable oil ¾ cup finely chopped onion 1 cup sliced fresh or frozen okra 1 cup finely chopped sweet pepper 8 cups chicken or vegetable broth 1 pound turkey sausage, diced 1 bay leaf 1 teaspoon finely minced fresh garlic
2 cups rice
Put chicken pieces in a bowl. Rub 1 tablespoon of the creole spice mixture over the chicken. Set rest of spice mixture aside.
Put the flour in a bowl and add the other tablespoon of the reserved spice mixture. Blend well.
Dredge the chicken pieces in the flour mixture to coat well, shaking off excess. Reserve the leftover flour.
Heat oil in a pot and add the chicken pieces skin side down. Cook about three minutes on each side until golden brown. Remove chicken from the pot.
Pour off all but one cup of fat from the pot. Heat this oil over high heat until it is almost smoking and add the reserved seasoned flour. Stir rapidly and constantly with a whisk until the mixture is golden brown. Do not burn. This is a roux.
Add the chopped onion and green pepper to the roux and stir to blend well. Add half the broth and bring to a boil. Add a cup of the broth to the roux, stirring rapidly with the whisk. Continue adding the broth, half a cup at a time until it reaches your desired consistency.
Add the chicken pieces, turkey bacon, okra, bay leaf and finely minced fresh garlic. Cook about 30 minutes, on medium-low, stirring occasionally.
Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. Serve with rice.