Wednesday, November 13, 2019

Louisiana Turkey Bone Gumbo (1972)

  • Turkey carcass and bones
  • 4 to 5 cloves garlic
  • 2 whole onions
  • 4 to 5 chopped carrots
  • Tops from bunch of celery
  • 1/2 bunch parsley
  • 2 rounded tspns Spice Island chicken stock base
  • 1-1/2 tspns cracker pepper
  • 2 to 3 bay leaves
  • 2 large cans tomatoes
  • 1-8 oz can tomato sauce
  • 2 cans white corn
  • 1 package butter beans
  • 1/2 tspn thyme
  • Salt to taste
  • Garlic salt
  • Lemon pepper marinade
  • 1 large package wide noodles
In a large 8 to 10 quart pot, cover carcass of turkey and bones with water. Add garlic, onions halved, carrots, celery tops, parsley, chicken stock base, cracked pepper, and bay leaves. 

Simmer 6 to 7 hours. Remove bones and vegetables, and strain broth. Remove meat from bones, mash carrots, and discard the rest. 

To about 4 quarts of stock, add meat, mashed carrots, tomatoes, tomato sauce, corn, butter beans, thyme, and remaining seasonings. Simmer 45 minutes. Add noodles for the last 15 minutes.

More "Lost" Louisiana Recipes
New Orleans Shrimp Stew (1975)
New Orleans Sweet Potato Pone (1932)

(Origin - "The Cotton Country Collection" by the Junior League of Monroe, Louisiana, 1972.)

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