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A hearty combination of shrimp, smoked turkey, and okra steps into the spotlight in this gumbo from southern cook Kardea Brown, founder of The New Gullah Supper Club.

"Gullah is a term used to describe a distinct group of African Americans living in the coastal areas of South Carolina and Georgia. Gullah people are the only group of African Americans that have managed to preserve much of their West African language, culture, and cuisine," says Kardea, who is from a small island on the coast of Charleston called Wadmalaw.

Her grandmother taught her how to cook Gullah dishes that were passed down from her mother.

Ingredients

  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 1/2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped bell peppers
  • 1 pound chopped smokey turkey
  • Salt and pepper, to taste
  • 1 teaspoon ground ginger
  • 1 tablespoon file powder
  • 2 tablespoons minced garlic
  • 2 bay leaves
  • 3 cups shrimp broth, or fish stock
  • 3 cups chicken broth
  • 1 cup water
  • One 16-ounce can diced tomatoes
  • 1 pound okra, sliced (fresh or frozen)
  • 1/2 pound baby lima beans
  • 1 pound medium-large shrimp, peeled and deveined
  • 2 tablespoons chopped fresh parsley leaves
  • 1/2 cup chopped scallions

Yield

Serves: 8 to 10

Preparation

Combine the oil and flour in a Dutch oven over medium heat. To make a light to medium-brown roux, stir constantly for 10-15 minutes. Add the onions, celery, and bell peppers, and stir for 4 to 5 minutes until transparent. Add the chopped turkey, salt, pepper, ginger, gumbo file, garlic and bay leaves. Stir for another 2 to 3 minutes. Slowly add broths, water and tomatoes to pot. Using a large whisk, whisk until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered and stirring occasionally, for 1 hour. (Add more water as needed.)

Turn the heat down to medium and add okra and lima beans. Cover pot and simmer for 2 hours. During the last 10 mins of cooking, add shrimp. Remove from the heat. Stir in the parsley and green onions and remove the bay leaves. Top with additional parsley and green onions.