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Terkettes Gumbo

Terkettes Gumbo Okay, it’s Terkettes Tuesday in part of the country already. I’m going to post my Terkettes recipe a bit early on the West Coast since I have a lot going on for the rest of the day. This Terkettes Gumbo has authentic gumbo seasoning, and the aroma alone will bring everyone to the table.

Serves 4.


  • 1 sweet potato
  • 2 tsp butter or margarine, divided use
  • 1 1/4 c water, divided use
  • 1/4 c Terkettes broth
  • 8-10 oz Terkettes (half of 20 oz. can) or seitan
  • 2 stalks celery, coarsely chopped
  • 1/2 bell pepper, coarsely chopped
  • 1 Tbsp parsley, chopped
  • 2 bay leaves
  • 1/4 tsp ground oregano
  • 1 clove garlic, minced
  • 1 tsp gumbo file
  • 1/4 tsp black pepper, ground
  • 1/8-1/4 tsp cayenne pepper
  • 1 zucchini, cut in bite-sized pieces
  • 12 fresh okra pods, trimmed and cut in thirds
  • 1 small onion, coarsely chopped
  • 1/2 tsp kosher salt


  1. Peel and slice sweet potato into 1/4 inch thick disks. In large skillet, add 1 tsp of the butter and 1/4 c of the water and add a single layer of the sweet potatoes.
  2. Simmer over medium low until water evaporates.
  3. Turn the sweet potatoes over and add remaining 1 tsp butter.
  4. Cook another minute, then remove to a holding dish.
  5. In same skillet, add remaining ingredients.
  6. Stir and bring to simmer over medium low.
  7. Turn to low, cover, and simmer 15 minutes.
  8. Serve over white or brown rice.

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