New Orleans Mardi Gras Flambeaux

Turkey gumbo Recipe
  • Ingredients


  • The remains of a turkey
  • 1/2 pound of lean ham
  • 2 tablespoons of Butter
  • 1 bay leaf
  • 3 sprigs of parsley
  • 3 dozen oysters
  • 1 large inion
  • 1 sprig of Thyme
  • 2 Quarts of Oyster water
  • 2 Quarts of Boiling water
  • 1/2 pod of red pepper without the seeds
  • salt, black pepper and cayenne


  • For this recipe you will need both white and dark meat of the turkey
  • Any remaining meat that has not been eaten, remove from the body of the turkey or from the roasting pan.
  • Take the body of the turkey and begin to take all the meat of the bone.
  • Place a few of the pieces of turkey meat and cut into fine pieces.
  • Repeat until all the remain turkey meat has been cut.
  • When finished, place the turkey meat in a large bowl with a lid or a apothrcary jar with a lid.
  • Take the meat from off of the drumstick and wings of the turkey.
  • Place the storage container of finely chopped turkey meat away from the cutting area such as an upper corner of a prepping table or place directly on a countrer top.