Turkey and Smoked Shrimp Gumbo - Chef David Russo, Instructor of Culinary Arts, Ivy Tech State College.

Here's a mouth-watering gumbo from Chef Russo that was prepared at our "Fat Tuesday" cooking class.  No okra.  Chef Russo just uses toasted flour to thicken it.  Chef Russo also recommends preparing this the day before, refrigerating it and then heating it prior to serving.  The flavor is enhanced if the ingredients have some time to work together.

Ingredients:

8 oz. flour
1 cup vegetable oil 
1 1/2 cups onion, chopped
1 cup celery, chopped
1 cup bell pepper, chopped
1/4 tsp. cayenne pepper
The Good Gourmet Smoked Tomato Seasoning to taste
3 bay leaves
6 cups turkey or chicken broth
1 lb. cooked boneless turkey meat, cut into 1" pieces
1 lb. smoked shrimp, cut into small pieces
2 tbsp. parsley, chopped
1/2 cup scallions, chopped

Preheat oven to 200 degrees.  Spread flour on a cookie sheet in a thin layer and toast in the oven until the flour is a deep golden brown color.  May take 1/2 hour or longer.

Combine the flour and oil in a heavy bottomed pot over medium low heat.  When hot, add onions, celery, and peppers.  Cook for about 5 minutes until the vegetables are wilted.

Add Cayenne, smoked tomato seasoning and bay leave and cook for another 3 or 4 minutes.  Add the broth, 1/2 cup at a time, stirring constantly until it is completely combined with the roux.

Add turkey meat.  Bring gumbo to a boil then reduce heat and simmer for about 1 hour.  Skim as necessary.

Add the shrimp ad continue to cook for 10 minutes or so until the shrimp is done.

Remove from heat.  Stir in parsley and scallions.  Remove bay leaves and serve over white rice.  Serves 8.