Gobble Gobble Gumbo

A tradition at Chez Lolly's (like a lot of people!) to make turkey gumbo after Thanksgiving when you have that lovely turkey carcass to make stock.  The title is a little misleading that it's not only a turkey gumbo....there's andouille sausage and okra in there as well.

Plan on this being a "most of the day" project.  A perfect time to get some holiday decorating accomplished while the turkey stock is simmering away on the stove top.  

Let's begin with the stock:

1turkey carcass, skin and most of the meat removed (reserve the meat!)

Cold water to cover

2 onions, quartered

4 stalks celery, rough chopped

2 carrots, rough chopped

1 bay leaf

2 T. chopped parsley

1 T. whole peppercorns

Bring to a boil, remove any scum that forms and lower heat to a simmer.  Do not stir or stock will become cloudy.  Cover and let simmer for 3 - 4 hours.  When the time is up, strain through a fine mesh strainer and keep stock warm.  I had about 6 quarts of stock.

Now, it's time to make the roux. Allow yourself at least 40 - 45 minutes to make the roux and let it reach the color of deep milk chocolate.  Be very careful because the roux can go from perfect to burned in a second!

You will need equal amounts of flour and lard, canola oil or rendered fat.  I used one cup oil and one cup flour. 

Heat oil in a at least an 8 quart Dutch oven over high heat.  While whisking, sprinkle in the flour.  Whisk 1 - 2 minutes.  Reduce heat to medium or low and cook, whisking or stirring constantly, until roux turns dark brown.

Now for the gumbo ingredients:

2 medium yellow onions, chopped

2 green bell peppers, chopped

3 stalks celery, chopped

2 T. chopped garlic

1 pound andouille sausage, sliced and browned

Reserved turkey to equal about 1 pound.  I used the turkey thighs, some breast meat and the meat picked from the wings.

1 lb. sliced okra
1 - 2 T. Creole or Cajun Seasoning

Cooked white rice
Hot sauce

When the roux reaches the perfect color of brown, add the onions, peppers, celery and garlic to the roux and stir to combine.  Let cook for 7 - 10 minutes.

Slowly add the reserved stock, the browned sausage and the turkey.  Bring to a simmer and add okra and seasoning.  

Let cook for 1 - 2 hours over very low heat.  Taste and adjust seasonings.  Add a few shakes of hot sauce if you'd like.  Serve over white rice.  Garnish with thinly sliced green onions if desired.