Turkey Gumbo from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Nothing is ever lost in a well-regulated Creole kitchen. When Turkey is served one day, the remains or “left-overs” are saved and made into that most excellent dish — a Turkey Gumbo. It is made...
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Ingredients
- ½ Pound of Lean Ham
- 2 Tablespoonfuls of Butter, or 1 of Lard
- A Bay Leaf
- 3 Sprigs of Parsley
- 3 Dozen Oysters
- A Large Onion
- A Sprig of Thyme
- 2 Quarts of Oyster Liquor
- ½ Pod of Red Pepper, Without the Seeds
- Salt, Pepper and Cayenne to Taste.
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