Turkey and Sausage Gumbo

Ingredients:

Leftover turkey carcass w/meat
1 Lb. smoked sausage or Louisiana andouille sausage
2 Medium onions, chopped
4 Ribs celery, chopped
1 Large bell pepper, chopped
4 Pods garlic, minced
20 Oz. cut okra
3 Quarts of water
Tony Chachere’s Creole Seasoning
2 Tbs. Worcestershire sauce
Tabasco
2 bay leaves
½ cup green onions, chopped
 ½ cup parsley, finely minced

Make basic roux…….

Basic Roux Recipe

Ingredients:

1 cup flour (all purpose)
1 cup cooking oil or 1 cup of solid Crisco

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Method:

Heat oil in heavy pot or Dutch oven.  When oil is hot, gradually sift in the flour, stirring continuously until well mixed.  Lower heat and continue stirring until roux is a rich dark brown*.  When roux is done, remove from heat and add warm water to kill the heat.  (I make my roux in a cast iron Dutch oven that I plan to use for the gumbo and add my veggie mix with the water.) 

* If roux is burned, THROW OUT, and start over.

……..add chopped onions, celery, bell pepper and garlic.  Cook mixture slowly in an uncovered pot until onions are wilted.  Add turkey, sausage and water and bring to a boil, lower heat and cook until the meat falls off the turkey carcass.  Remove ALL bones at this time.  Additional water may be required.  Season to taste with Tony Chachere’s Creole Seasoning, tobacco, Worcestershire sauce, add okra and continue cooking for 30 to 45 more minutes.  Skim any oil that collects on the surface and discard.

Serve in a bowl over rice.  Garnish with chopped green onions and parsley mixture.  Makes 6 to 8 servings.

Note – a 4 to 6 lb. hen may be substituted for the turkey.  I like to use a leftover smoked turkey carcass.  Tony’s makes a dry roux mix that is available in most local grocery stores.  I prefer to make my own roux.