Thanksgiving turkey gumbo from Serpas True Food

- Just in time for Thanksgiving week, a delicious twist on turkey from one of Atlanta's most famous chefs.

Scott Serpas with Serpas True Food and Dixie Q has a knack for carving out a style all his out a style all his own. The New Orleans native stopped by Good Day Atlanta with a delicious turkey gumbo recipe for viewers to try at home. For more click here. 

For today's recipe see below:

  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup peanut or canola oil
  • 1 1/2 cups all-purpose flour, or as needed
  • 1 pound sliced okra
  • 2 red bell peppers, cut into medium dice
  • 2 yellow bell peppers, cut into medium dice
  • 3 medium yellow onions, cut into medium dice
  • 4 ribs celery, cut into medium dice
  • 20 cups turkey or chicken stock (or as needed)
  • 5 tomatoes, cut into medium dice
  • 1/4 tomato paste
  • 2 tablespoons Lea & Perrin's Worcestershire sauce
  • 1 tablespoon minced garlic
  • Creole Dry Spice Seasoning (see recipe)
  • 1 to 1/2 pounds leftover turkey, cut into chunks
  • Salt and pepper
  • Rice for serving
  • Extra turkey and chopped parsley for garnish

Creole Dry Spice Seasoning:

You’ll use all this spice mix for the gumbo, but make up an extra batch and use it to season fish, ribeye, filet, pot roast, or short ribs. Just add some salt and pepper to the mix.

  • 2 tablespoons onion powder
  • 2 tablespoons dried thyme
  • 2 tablespoons dried oregano
  • 1 tablespoon garlic powder
  • 1 tablespoon cayenne

In a small bowl, stir together onion powder, thyme, oregano, garlic powder, and cayenne. Set aside. Can be stored indefinitely. Makes: ½ cup.

Cooking Directions:

Make roux: In a large heavy duty sauce pot, heat butter and oil. Whisk in flour, adding enough flour until you reach a consistency like wet peanut butter. Turn heat down to low or medium and keep whisking the mixture as it heats until it reaches a deep peanut butter color. This will take a while. When roux is ready, ready add okra, red peppers, yellow peppers, onions, and celery. Cook 15 minutes.  Heat stock separately.

Add tomatoes and tomato paste to the roux mixture and cook 10 minutes. Stir in Worcestershire sauce, garlic and Creole Dry Spice Seasoning. When well combined, add enough hot stock create gumbo consistency you prefer. Bring mixture to a boil, then lower heat to a simmer and cook 30 minutes. Add turkey, cook 15 minutes, then taste for seasoning. Serve with rice. Garnish with additional turkey and chopped parsley if desired. Makes: 22 cups

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