Uncle Brutha’s Turkey Gum’Bro

A Healthier Spin on a Classic New Orleans Favorite

By Uncle Bruth and Chef CB

Ingredients

Makes approx. 8-10 servings.
6 tablespoons extra virgin olive oil
2 cups chopped (white meat) turkey chops (½ inch cubes)
2 cups chopped turkey bacon (½ inch pieces)
2 cups chopped turkey andouille sausage (½ inch slices, quartered)
2 cups chopped celery
2 cups chopped white onion
6-8 Cloves fresh garlic (chopped, approx. 3 oz)
1 tablespoon Tony Chacere's gumbo filé seasoning
1 teaspoon cayenne pepper
1 tablespoon In a Pinch Spicy Pepper Steak Rub
2 tablespoon In a Pinch Rib and Roast Rub
1 teaspoon In a Pinch Herbs de Provence
2 cups (tightly packed) chopped fresh collard greens
2 cups (tightly packed) chopped fresh kale
2 cups (tightly packed) fresh spinach leaves
2 cups fresh okra (sliced)
6 ½ cups organic chicken stock
2 ounces Garlic Valley Farms Roasted Garlic Juice
1 ounce Scotch whisky (Macallan)
2 cups arrowroot mixture
(2 tbs. arrowroot mixed with 2 cups chicken stock, stirred well
3 ounces of Uncle Brutha’s Fire Sauce No. 9

Directions

In a large skillet, lightly brown andouille sausage in 1 tablespoon extra virgin Olive Oil until firm but not fully cooked.
Remove from heat, slice and quarter into ½ inch pieces and set aside.
Lightly brown cubed turkey chops and turkey bacon in 1 tbs. EVOO over medium high heat.
Add Andouille turkey sausage, Whisky, Spicy Pepper Steak Rub, Rib and Roast Rub, and ½ teaspoon Herbes de Provence, sauté for another 15 minutes until nicely browned. 
Transfer meats (with juices) to a bowl and set aside, stirring occasionally to insure fully marinated.

In a large stockpot, sauté 1-cup celery, 1-cup onions, 3-4 cloves garlic

(approx. 1 oz.), cayenne pepper, sliced okra and gumbo filé in 2 tablespoons EVOO over medium heat for 10 minutes until tender being careful not to overcook. Add 4 cups of chicken stock and meat mixture; mix well, bring to a boil. Cover, reduce heat to low and simmer for approx 15 min.

Add Arrowroot mixture, stirring until it begins to thicken and develop a glossy finish.

Add Mixed Greens Puree and remaining Uncle Brutha’s Fire Sauce No. 9; mix well. Serve with ¼ cup mound of Tasty Brown Rice per serving.

Mixed Greens Puree

In skillet, heat 2 tablespoons of Extra Virgin Olive Oil over medium heat. Add remaining celery, onion and garlic and sauté for 1 minute. Add collard greens and kale, sauté until greens become tender and are deep in color (approx. 15 minutes.) Add spinach, 1 tablespoon Uncle Brutha’s Fire Sauce No. 9, Roasted Garlic Juice, sea salt, and remaining Herbes de Provence; sauté another three to five minutes until spinach becomes tender. Transfer greens to food processor. On a low setting, slowly add ½ cup of chicken stock, gradually increasing processing speed until puree is smooth and has a medium consistency. (Yield: Approx. 2 cups puree)

Tasty Brown Rice

2 Cups of Brown Rice
2 Cups of chicken broth
2 ½ Cups of water
½ - 1 teaspoon sea salt to taste

In a 2-quart saucepan, bring water, broth and salt to a boil. Stir in rice, cover tightly and reduce heat. Simmer on low for approx 45-50 minutes or until all water is absorbed.

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