Turkish-Style Gumbo

Ingredients

While the original American Gumbo is known for its Cajun and Creole influences, our Turkish adaptation infuses the dish with traditional Turkish spices and ingredients. We replace some of the original ingredients with Turkish counterparts, such as using Turkish sausage instead of Andouille sausage and incorporating Turkish spices like sumac and cumin. We alse have the original recipe for Gumbo, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 200g Turkish sausage, sliced 200g Turkish sausage, sliced
• 200g chicken breast, diced 200g chicken breast, diced
• 2 tablespoons (30g) tomato paste 2 tablespoons (30g) tomato paste
• 1 teaspoon sumac 1 teaspoon sumac
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili flakes (optional for heat) 1/2 teaspoon chili flakes (optional for heat)
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 200g okra, trimmed and sliced 200g okra, trimmed and sliced
• 200g shrimp, peeled and deveined 200g shrimp, peeled and deveined
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving) Lemon wedges (for serving)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and diced green bell pepper. Sauté until the vegetables are softened.
2. 2.
   Add the sliced Turkish sausage and diced chicken breast to the pot. Cook until the chicken is browned and the sausage is slightly crispy.
3. 3.
   Stir in the tomato paste, sumac, cumin, paprika, chili flakes (if using), and bay leaf. Cook for a minute to toast the spices.
4. 4.
   Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 15 minutes to allow the flavors to meld together.
5. 5.
   Add the sliced okra and shrimp to the pot. Cook for an additional 5 minutes, or until the shrimp is cooked through and the okra is tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Turkish-Style Gumbo hot, garnished with fresh parsley and accompanied by lemon wedges for squeezing over the dish.

Treat your ingredients with care...

• Turkish sausage — If you can't find Turkish sausage, you can substitute it with any spicy sausage of your choice.
• Sumac — Sumac adds a tangy flavor to the dish. If you don't have sumac, you can use lemon zest as a substitute.
• Okra — To prevent okra from becoming slimy, make sure to trim the ends and slice it just before adding it to the pot.

Tips & Tricks

• For a spicier kick, add extra chili flakes or a pinch of Turkish red pepper flakes.
• Serve the Turkish-Style Gumbo with crusty bread or rice pilaf for a complete meal.
• Adjust the consistency of the gumbo by adding more chicken broth if desired.
• Allow the flavors to develop by letting the gumbo sit for a few hours or overnight before reheating and serving.
• Experiment with different seafood options such as mussels or squid to personalize your Istanbul Gumbo.

Serving advice

Serve the Turkish-Style Gumbo in deep bowls, allowing the flavors to mingle. Accompany it with a side of crusty bread or rice pilaf to soak up the delicious broth. Don't forget to squeeze fresh lemon juice over the gumbo for a burst of citrusy flavor.

Presentation advice

Garnish the Turkish-Style Gumbo with a sprinkle of fresh parsley to add a pop of color. Serve it in beautiful ceramic bowls to showcase the vibrant colors of the dish. Place lemon wedges on the side for guests to squeeze over their gumbo, adding a touch of freshness.