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Turkey gumbo
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| Turkey Bone Gumbo Turkey Broth: 1 turkey carcass | |
| 3 ribs | celery, cut into 4 inch pieces |
| 2 medium | onions, quartered |
| 4 quarts | water, or enough to cover the carcass |
| 2 tsp. | salt |
| 1 tbl. | black peppercorns |
| 4 | bay leaves |
| Bring to a boil and reduce heat. Simmer for 2 hours, skimming foam that rises to the top. Skim fat off the surface Gumbo: | |
| 3/4 c | vegetable oil |
| 3/4 c | flour |
| 2 cups | chopped yellow onions |
| 1/2 c | chopped green pepper |
| 1/2 c | chopped celery |
| 1 tbl. | salt |
| 1 tsp. | cayenne |
| 1/2 lb. | smoked sausage, chopped |
| 2 qts. | turkey broth, (recipe above) |
| reserved turkey meat from broth reserved onions and celery from broth | |
| 2 tbl. | parsley, chopped |
| 2 tbl. | green onion, chopped |
| steamed rice as a side, any amount you like | |
| 1 loaf | French bread as accompaniment |
File' powder as accompaniment
1. Combine the oil and flour in a large cast-iron pot or dutch oven. Cook over medium heat, stirring slowly with a wooden spoon for 20-25 minutes to make a dark brown roux, the color of chocolate. (I used bottled roux found at the grocery store)
2. In a bowl season the chopped vegetables with salt and cayenne. Add to the roux and cook, stirring often, for 5 minutes. Add the sausage and cook another 5 minutes.
3. Add the cooled broth and bring to a boil.
4. Reduce heat and simmer for 45 minutes.
5. Add reserved turkey and vegetables
6. Remove from heat and adjust seasoning to taste. Serve over rice with file' on the side.
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