Fantastic Turkey And Ham Gumbo Recipe! Great For Foliday Leftovers.

A unique recipe, it is a modern adaptation of the traditional Cajun gumbos made in homes around south Louisiana. The combination of ingredients is traditional for gumbo but the use of sweet potatoes is a pleasant change that adds a wonderful holiday feel.

If during the dead of winter you feel a little down from the cold and dreary weather, make this gumbo to bring a feeling of holiday cheer to your home.

Ingredients

2 1/2 pounds smoked ham diced

2 pounds turkey pulled or diced (smoked turkey is best)

2 cups mashed sweet potatoes

2 cups onions diced

2 cups green pepper diced

1 cup celery diced

3 garlic cloves diced

2 teaspoons Tony Chachere's Original Creole Seasoning

1 stick butter

3/4 cups flour

3 quarts chicken stock

1/2 cup diced green onions

1/2 cup parsley

Make chicken stock and set aside.

Melt butter on medium heat, add flour and make a light brown roux stirring constantly.

In a large pot add ham and 1 tablespoon of oil. Cook on medium heat for 10 minutes and get the edges of the ham browned. Scrape the bottom of the pot to avoid burning.

Add onions, green pepper, celery, and seasonings, stir and cook for 5 minutes.

Add chicken stock, roux, and turkey, bring to a slow boil. Reduce heat to simmer and cook for 30 minutes. Add sweet potatoes, stir well and simmer for 2 hours.

Add green onions and parsley cover for 15 minutes.

Serve with rice and crisp hot french bread. I like to be a little bold and add a spoonful of cranberry sauce in my bowl.

This gumbo is a wow! Enjoy. Will serve 15 to 18.