This is a take on the famous gumbo that was created by Chef Paul Prudhomme for Mr. B's restaurant in the French Quarter. The secret to making a flavorful stock is to use a big stewing hen, (which is just a big female chicken somewhat older than most fryers), but if you cannot find a hen, or would prefer to substitute two smaller chickens, that would work just as well. Just try to use at least 6 pounds of chicken so that the stock is very rich. Good stock makes good gumbo!
Prep Time: 2 hours (includes time for making broth)
Turkey Gumbo is usually made from the broth you make from the leftover turkey after carving it up on a holiday. Never throw it away! If you don't make gumbo the next day, you can always save it in your freezer.
Prep Time: 2 hours (includes time for making stock)
Duck and wild mushrooms are the perfect partners in this rich, earthy gumbo. Should you happen to have a duck hunter in your family, feel free to subsitute an equal weight of wild ducks for truly deep duck flavor.