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Mississippi Gumbo topped with Turnip Salad



4 tablespoons butter

4 tablespoons flour

¾ cup onion, diced small

½ cup celery, diced small

½ cup green bell pepper, diced small

1 tablespoon garlic, minced

½ cup sliced okra

1 tablespoon jalapeño pepper, diced small

6 tablespoons white wine

6 cups shrimp stock (or other fish stock)

1 cup oyster liquor

1 tablespoon lemon juice

2 tablespoons fresh thyme leaves

2 tablespoons tarragon, chopped

2 teaspoons salt

2 teaspoons freshly ground black pepper

½ cup black eyed peas, dried, crushed, and soaked overnight

6 large prawns (preferably from Lauren Farms if in MS)

6 oysters

¼ cup smoked catfish

3 tablespoons base mayonnaise

2 tablespoons Creole mustard

3 tablespoons minced shallot

3 tablespoons minced green onion

2 tablespoons minced celery

2 teaspoon minced garlic

1 whole boiled egg chopped

1½ tablespoons capers, chopped

4 dashes tabasco

1 ½ teaspoon salt

2 teaspoons black pepper

6 whole turnips (peeled and boiled in salted water to knife tender)


  1. Make a dark roux in a medium soup pot or cast iron Dutch oven.
  2. Add onion, pepper, garlic, and celery and cook until tender.
  3. Stir in okra and jalapeño and sauté again. Stir in white wine, shrimp stock, oyster liquor and lemon juice. Bring to a simmer.
  4. Add black eyed peas and simmer for 30 minutes. Stir in seafood 7-10 minutes before serving. Season with salt and pepper.
  5. For turnip salad, stir together everything but the turnips and blend well. Pour over turnips and combine well. Scoop a dollop of turnip salad into each bowl of gumbo and serve.
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