This is a delicious bayou recipe for your leftover turkey carcass
Servings: 12 people
Ingredients
For the Stock
- 1 Turkey Carcass for the stock
- 1 Large Onion for the stock
- 2 Celery Stalks for the stock
- 6 Bay Leaves for the stock
- 3 Parsley Stalks for the stock
For the Gumbo
- 1 lb Andouille (or smoked sausage of choice) Sliced or cut to desired size/shape
- 4 Celery Stalks Chopped to desired size
- 2 Bell Peppers – large Chopped to desired size
- 1 Onion – large Chopped to desired size
- 1/4 Cup Parsley Leaves Chopped fine
- 1 Bunch Green Onion Tops Chopped
- 1 tsp Sea Salt or salt to taste after cooked
- 1 tsp File’ for flavor and thickening
Instructions
For the Stock
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Place carcass, 1 whole onion, 2 celery cut in half, 3 parsley stalks, and bay leaves in large stockpot and fill with water not quite over carcass (see photo) and bring to boil.
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After boiling, cover pot and lower to medium/low simmer for at least two hours or until meat falls off the bones. This may take longer, so start early in the day!
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Place another large pot or container in sink, place colander on top, and strain the stock, saving the meat and carcass in stockpot.
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Pour turkey carcass and all meat that fell off onto a tray to cool. Meanwhile, pour all the stock back into original stockpot on low heat to keep hot.
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Separate meat from bones. CAUTION: HOT Chop meat into smaller pieces if so desired. REMEMBER: The meat will continue to fall apart as gumbo cooks! (Trash the bones)
For the Gumbo
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In large skillet, place the cut sausage and a small amount of oil to slowly, lightly brown the sausage and render the fat. Then, remove sausage and reserve the oil/fat in skillet.
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To the oil in skillet, add the celery, bell pepper, and onion and sauté on low until soft
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Using slotted spoon, add all the sautéed vegetables and sausage to stock and simmer on low for an hour
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After an hour, taste for seasoning. Add Cajun spice if you like, salt, and black pepper to taste
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Now chop the green onion tops and parsley leaves and add to the gumbo.
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Add the file’ and stir well. Taste again for seasoning. Adjust seasoning if needed.
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Gumbo is ready to serve anytime after 15 more minutes of simmer.
Notes
Serve gumbo over rice with French Bread. Bayou People enjoy theirs with a dollop of very plain potato salad in the middle (see photo). This ends up making more than a gallon of gumbo, so it will service a nice sized crowd for the holidays!
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