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This was GREAT! We had chicken gumbo because I had a leftover roasted chicken. Simpler to make than it might appear to be. Spicy but not overly so when served over the rice. Just delicious!
This was even better than expected! I made the broth as directed and made a few short cuts with the rest of the recipe: I sauteed the vegetables/sausage in butter, and instead of cooking the flour on its own, I added it to the pan and cooked everything together for about 5 minutes. Then I added the broth directly to the mixture along with all of the other ingredients and it thickened up nicely. I also added a couple pinches of red pepper flakes, and cooked the rice directly in the mixture since we like it all mixed up anyway. Amazing flavours! Thanks so much!
Yum! What a great use for leftover turkey! Not overly spicy and quick to make once the stock is prepared. Much lower fat than other gumbo recipes. I refrigerated the stock overnight then skimmed the fat. Ended up with 6 cups of extra stock for the freezer after making the dish. Thanks for sharing the recipe!