Aired November 21, 2013
In a large pot or Dutch oven, heat the EVOO, 2 turns of the pan, over medium to medium-high heat. Melt in the butter. Add the celery, bell pepper, onions, garlic, bay leaf, thyme, salt and pepper. Cook, partially covered, until tender, about 15 minutes. Sprinkle in the flour and stir a couple of minutes. Add the bourbon, then the stock. Reduce the heat a bit and cook to thicken.
In a bowl, stir together the tomato sauce, brown sugar, vinegar, Worcestershire sauce and hot sauce. Pour into the gumbo. Stir in the turkey and okra (if using) and simmer to thicken.
Note: If making ahead, let cool and refrigerate. To serve, return gumbo to room before reheating gently over medium heat.
Serve in shallow bowls. Top each serving with oyster crackers, scallions and jalapeños
* If you’re making any of these dishes sometime other than post-Thanksgiving – meaning that you don’t have leftover roast turkey on hand – do this: Preheat the oven to 325˚F. Rub the skin of one or more turkey breast halves (depending on how much meat you need) with butter or oil, season with salt and pepper, and roast until the internal temperature reaches 165˚F -- 1 hour for boneless, 1 to 1 1/2 hours for bone-in.