Turkey and Sausage Gumbo

IMPORTANT: No 2 gumbo’s are alike.

Contributor: Jeff Simoneaux

Quantities vary.

We use 2 turkeys and 2 or 3 pounds sausage. We don’t measure much, we just put in seasonings until it tastes right for us. We like it with a kick.

Remove all the leftover meat from turkey carcass and set aside.
Place carcass, skin, all bones, etc in large stock pot.
Add water or chicken stock to cover. Bring to a boil, then simmer for about an hour.
Remove from heat, and allow to cool for a few hours.

Meanwhile, cut up turkey and sausage (I prefer andouille) to your preferred bite size, cut up okra, onions, celery, garlic, and if you like, green peppers.

Remove carcass, skin, bones, etc from stock, and set both aside to further cool.
When carcass and bones are cool enough to handle, pick off all the rest of the meat,
combining it with the main pile of leftover turkey.
You may be surprised at how much is left on the carcass.

Put cut up okra and a few cans of Rotel in a pot and cook that down, set aside.
Many do not add Rotel, we add it for the slight kick of seasoning.

Then you make a roux. This part is a slow process that should never be rushed.
In another stock pot, add Equal Parts flour and oil, (we start with 1 cup each) constantly stirred over medium heat until about the color of peanut butter. If it burns even slightly, throw it away and start over. Add cut up onions, celery, garlic, and peppers and cook/stir until onions and peppers are cooked down.

When roux/veggie mix is ready, add stock slowly. Keep stirring. Add in turkey and sausage.
Bring to a boil, return to simmer for about 30-40 minutes to meld flavors together

Salt, pepper, cayenne, Tony’s, Tabasco, etc. to taste, or let each person season their own bowl.
Eat all you want, freeze the rest for a cold winter day. Or any day.

Serve over rice.