Turkey and Sausage Gumbo
4 cups shredded turkey meat (cooked leftovers)
½ cup vegetable oil
½ cup all-purpose flour
1 onion, chopped
1 bunch green onions, chopped
3 stalks celery, chopped
3 cloves garlic, minced
2 bay leaves
1/2 tsp dried thyme
Salt and pepper to taste
½ pound andouille sausage, cut into 1/2 inch pieces
3 tablespoons chopped fresh parsley
1 cup rice
1 bag frozen okra
1. Place turkey carcass in a stockpot, cover with water, and bring to a boil. Reduce heat to low, cover, and simmer for 2-3 hours When cool enough to handle, strain stock into a large bowl
In a large stockpot, heat oil over medium heat and brown the andouille sausage – set aside. Reduce heat to medium – low. Add flour; Reduce to low and cook, stirring constantly, until roux becomes the color of peanut butter. Managing the temperature is critical to great gumbo as you don’t want the roux to burn.
Add pepper onion, green onion, and celery; simmer over low heat until translucent. Add garlic, and cook 1 minute more. Add 8 cups stock (or more if you prefer a thinner gumbo).
Dry fry the okra to eliminate “stringiness”
Add bay leaves, thyme, salt,pepper, and andouille sausage, okra and turkey; cover and simmer for 45 minutes. Remove bay leaves, and adjust seasonings, if necessary. Add parsley, and serve in bowls over rice.